Mid-Autumn Festival is around the corner, this year I’ve created a new flavour that I put together all my favourite elements in one ~ Rose Lychee Martini Snowskin Mooncake!
An uplifting delicate flavour with a combination of soft and chewy rose-infused snow skin filled with rose red bean paste and Lychee Martini truffle. The snow skin is made with glutinous flour, rice flour, and wheat starch, with no shortening, Gao Fen (糕粉） or premixed flour because I only make a small quantity, I preferred simple ingredients that I can get in my pantry, no need to buy extra ingredients just for mooncakes. 😉
2 tbsp Glutinous Rice Flour (for dusting) 糯米粉 2汤匙 （手粉）
Rose Red Bean Paste 玫瑰红豆馅
Lychee Martini Truffle 荔枝马蒂尼酒精巧克力
Snow Skin Dough: 冰皮材料
90g Milk 牛奶 90克
25g Glutinous Rice Flour 糯米粉 25克
20g Rice Flour 粘米粉 20克
10g Wheat Starch 澄面粉 10克
20g Icing Sugar 糖粉 20克
15g Coconut Oil/ Peanut Oil 椰子油/花生油 15克
For rose flavour: Infused with a handful of rose petals or add 1 tbsp rose syrup
This recipe was adapted from my usual snow skin recipe
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