Chocolate Snowskin With Custard Filling Mooncakes 2011

Finally I managed to set aside some free time to give my hands a second try (first time was yars ago which was far from successful) on making snowskin mooncakes This time I was satisfied, both with the texture as well as the taste - for the skin as well as the filling - yummy yummy yummy..... yippee!! :)
One thing is I have no idea how to get rid of the flour on the surface and the sides of the mooncakes - it should have looked much prettier without it - I guess I have dusted the mould with too much flour and it looked more obvious on dark color snowskin
Also, I could have clearer pattern on the surface if I pressed a little harder I guess :)

I did the shaping together with my mum - she mastered the techniques of wrapping the filling much faster than me - she made a perfect one on her first try, while I could only do so after third attempt hihi....

Recipe for the chocolate snowskin is from HERE - delicious and so chocolatey... See, hers is so smooth with no trace of flour at all

 

What you need:

 

130ml water

70g castor sugar

50g melted dark chocolate 70%

10g cocoa powder

10g chocolate paste

20g mooncake shortening / Crisco

60g kou fen

 

Method:

1. Heat water and sugar in microwave for 30seconds. Add in cocoa powder and chocolate paste, mix well. Add in melted chocolate
2. Mix well shortening and kou fen. Add in shortening mixture into the chocolate mixture, knead and set aside for 30mins

 

And recipe for the custard filling is from HERE - yummy, not overly sweet - just nice!

The combination if chocolate and custard is just perfect :)

 

What you need:

(below is half recipe)

 

3 eggs

80g sugar

60g butter

25g plain flour

20g cornflour

25g milk powder

25g custard powder

35g condensed milk

75g evaporated milk (or coconut milk)

 

Method:

1. Mix well sugar with butter (by hand) and then add in eggs one at a time with mixer until well mixed
2. Add in the rest of the ingredients and mix well til smooth, still with mixer
3. Pour mixture into a non stick pot and cook til slightly thickens, pour into a mixing bowl and steam for 30mins til set (check and stir every 5mins)
4. After steaming, stir the mixture into a smooth paste and let it cool
5. Weigh the custard according to the mould used. Make into round balls and set aside

 

To assemble:

Divide dough into required weight and wrap with filling. Press into mould, and chill before serving

I used mould with 6cm diameter (my one and only mould - bought last minute at Poon Huat after couldn't find my another mould I bought years ago heee...)

This recipe makes 12 mooncakes

I use 1:2 ratio - for my mould it's 25g for skin and 50g for filling

 

I'm submitting my this very first batch of mooncakes to Aspiring Bakers #11 Mid-Autumn Treats hosted by HHB of  Happy Home Baking

Now, I feel like making more mooncakes :P