Green Tea and Orange Snowkin Mooncake

After trial and error on snowkin mooncake, i made it finally but the moulding part still need more improvement. I think either the green tea skin was too thin or maybe the way i hold the snowkin not gentle enough. But at least this time can see the sheep pattern on orange mooncake :OP unlike from my previous post can't see the pattern at all. Or maybe i should not use the jelly mould, that's why the skin are unstable when it taken out. 

The Green Tea snowkin mooncake's recipe was adapted from Nasilemaklover's blog. The orange one i replaced the water to fresh orange juice. Initially, i thought of buying lotus paste for filling but out of stock. I  tried out Charcoal Bamboo Lotus paste. This time i added egg yolk into Charcoal Bamboo Lotus for the filling..Not bad though.

Mooncakes

I have seen many bloggers making a nice and colourful mooncake for this coming Mooncake Festival.
For newbies like me, i just know how to make Shanghai mooncake which is more easier. But my snow skin mooncake still need more improvement.

Shanghai mooncake again

This is the correct version of mooncake with the size and measurement that given by my friend Christine. The previous post of Shanghai mooncake that i bake was no instruction and i just simply played around with it. I got the recipe from the bakery shop but there is no step by step on how to bake it and i didn't know that we have to weigh the filling and skin differently. :o( ..

Shanghai mooncake

I can't wait to taste it so i cut when it is hot.

Last year I made Bing pei (Crystal) mooncake but it was failed as it was hard on the next day. I guessed the reason being of i knead the dough for too long.Emm..Should i say i did not used hand to knead as i don't like the sticky part so i used breadmaker :OP This year I try out Shanghai mooncake as some people said Shanghai mooncake very easy to bake like a cookies. I always like the red bean filling with kuaci in the mooncake. 

Here is the recipe:

280gm Flour (Sifted)

50gm Milk powder

25gm Custard powder

1 1/2tsp baking powder 

100gm Icing sugar

100gm Shortening

50gm Margarine

2 eggs

- Cream butter and icing sugar until light and fluffy

- Add eggs and mix well

- Add Shortening and mix well

- Add in Milk powder and Custard powder till combine

- Fold in sifted flour and baking powder and mix to form dough

- Divide dough into small portions and form into balls

- Wrap it with red bean past filling.

- Arrange onto a lined baking tray and glaze with beaten egg yolk

- Bake in a preheated oven at 180C for 25-30mins