Snow Skin Mooncake

1. snow skin

Ingredients:

Preparation:

- Mix all dry ingredients in a bowl
- Add milk, condensed milk and oil and mix well
- Put the dough in a bowl and steam for 25 minutes
- Transfer to a mixing bowl and mix with the hook attachment until the dough is cold and more elastic
- Wrap the dough in cling wrap to prevent the dough from drying

2. dark chocolate ganache

Ingredients: 

Preparation:

- Heat the cream until below boil, approximately 90°C
- Pour the cream into the chocolate, mix well
- Add butter and glucose, then blend until emulsified

3. milk chocolate ganache

Ingredients: 

Preparation:

- Heat the cream until below boil, approximately 90°C
- Pour the cream into chocolate and cocoa butter mixture, mix well
- Add butter and glucose, then blend until emulsified

4. white chocolate ganache

Ingredients: 

Preparation:

- Heat the cream until below boil, approximately 90°C
- Pour the cream into chocolate and cocoa butter mixture, mix well
- Add butter and glucose, then blend until emulsified

5. assembly

Ingredients: 

Preparations:

- Divide the snow skin in several batches and color it using a bit of food coloring to achieve a pastel color
- Measure 40 grams of snow skin and wrap in cling wrap
- Measure 20 grams of paste
- Take one dark chocolate ganache and cover it with lotus paste. Take one milk chocolate ganache and cover it with red bean paste. Take one white chocolate ganache and cover it mungbean paste.
- Put the paste and ganache in the fridge for 5 minutes
- Cover all the pastes and ganaches with snow skin
- Press the snow skin mooncake using the press mold. Don’t forget to dust it with cornstarch every time you’re going to press it
- The mooncake is ready to serve