Add a touch of gold to your mid-autumn festivities with our Yuan Yang Snowskin Mooncake filled with rich caramel! This locally-inspired Yuan Yang Caramel Snowskin Mooncake recipe is shared by home cook Cheng Geck Chau. Treat yourself and your family to this luxurious creation!
Celebrate the mid-autumn festival with your own homemade Yuan Yang Caramel Snowskin Mooncake! Wrapped in delicate snowskin and filled with rich and fragrant yuan yang (Yuan Yang refers to a drink made of a mixture of coffee and tea) paste, luscious caramel and topped off with edible gold leaf. If you think mooncakes are hard to make, this recipe would change that mindset.
For this recipe, we'll start by making the delicate snowskin. Simply place all ingredients into the Kenwood Chef XL Sense stand mixer. Attach the K beater attachment, and beat ingredients are well mixed and form into a smooth and springy dough. Clingwrap the dough and place in the chiller for 1 hr.
Next step, we will be preparing the luscious coffee caramel sauce. In a bowl add in coffee powder and water. Stir constantly till the coffee powder dissolves and add in the whipping cream as well as the butter. Set the coffee mixture aside.
In a saucepan, pour in water and sugar. Heat over low fire and when the sugar dissolves, increase the heat to medium. When the mixture turns to amber, switch off the stove and allow it to cool. Add in the coffee mixture, pour in salt and give it a final stir. Pour the sauce into a bowl and allow it to cool. Transfer it to a chiller to thicken.
To ensure that the Yuan Yang Caramel Snowskin Mooncakes is of the perfect shape and size, we used a weighing scale for precise measurements. Divide the tea paste into 8 pcs of 22g and 8 pcs of 3g. Roll it into a ball. Take 1pc of the 22g ball and poke a hole in the middle. This creates a well to squeeze in the caramel sauce. Flatten the 3g ball and patch up the hole. Repeat steps for all.
Followed by dividing the coffee paste into 36g each and wrap the tea filling. Place them on a tray and transfer into a chiller for 30mins. Divide the snowskin into 38g and wrap the filling. Dust the Yuan Yang Caramel Snowskin Mooncake with some premixed flour and place into the mould. Gently press it out and garnish with edible gold leaf.
This Yuan Yang Caramel Snowskin Mooncake is sure to win hearts all around! Take a bite and enjoy the combination of yuan yang paste with a rich caramel that makes it so hard to resist! Enjoy a slice of this mooncake with a cup of nicely brewed tea and have a happy mid-autumn festival!
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|8 pcs||30 mins|
Add a touch of gold to your mid-autumn festivities with our Yuan Yang Snowskin Mooncake filled with rich caramel! This locally-inspired Yuan Yang Caramel Snowskin Mooncake recipe is shared by home cook Cheng Geck Chau.
- 288 g snowskin premixed powder
- 36 g shortening
- 210 g cold water
- 420 g coffee paste
- 300 g royal milk tea paste
- 3 tsp coffee instant coffee powder with 2 tsp water
- 3 tbsp water
- 2/3 cup sugar
- 1/3 cup whipping/cooking cream
- 2 ½ tbsp unsalted butter
- ¼ tsp salt
- Edible gold leaf
- 1 pcs mooncake mold 100g
- 1 pkt plastic gloves
- Add all ingredients into the Kenwood Chef XL Sense stand mixer. Attach the K beater attachment, mix at speed 1 then increase to speed 2. Mix till all the ingredients are well combined and form a smooth and springy. dough
- Clingwrap the dough and place in the chiller for 1 hr.
- In a bowl, add coffee powder and 2 tbsp water. Stir constantly till coffee powder dissolves. Add in whipping cream and butter. Stir to combine.
- In a saucepan, pour in water and sugar. Stir the mixture and melt the sugar over low heat. Once the sugar has fully dissolved, increase the heat to medium high. Do not stir, let it boil and till it turns amber. #Do watch the process closely as the sugar turns amber from yellow very quickly.
- Switch off the fire and let the mixture cool off for 1 min. Add in the coffee mixture, heat it on low flame. Whisk to combine till the butter has fully melted. Add in salt and give it a final stir.
- Pour the sauce into a bowl, allow it to cool and transfer into the chiller. Allow the sauce to thicken as it is being chilled, set aside for later.
- Divide the tea paste into 8 pcs of 22g and 8 pcs of 3g. Roll it into ball.
- Take 1 pc of 23g ball, poke a hole in the middle using finger to create a well.
- Squeeze in coffee caramel sauce.
- Flatten the 3g ball and patch up the hole. Pinch and smoothen the edges.
- Repeat the steps for all.
- Divide the coffee paste into 36g and roll in into ball.
- Flatten the coffee paste using the palm of your hands.
- Place the tea filling in the middle. Wrap the coffee paste, covering the tea filling entirely.
- Repeat the same steps for the rest and place it on a tray. Transfer to the chiller for 30mins.
- Divide the skin dough into 38g each and roll it into ball.
- Flatten the dough using the palm of your hands.
- Place the filling in the middle, wrap and cover the ball entirely. Roll the dough with snowskin dough.
- Dust the mooncake mold with some premixed flour. Place the dough into the mold and pressed it out gently. Garnish it with edible gold leaf.
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