Minus the baking class that I attended, this is prob my 3rd attempt (2nd this year).
Truth is I did durian filling for the green dough but the end result was horrible. My conclusion is I guess I still haven’t master the secret in preparing the durian filling (100% pulp with no starch) – filling was too soft. Hard for me to mold – end result was the imprint on the mooncakes didn’t look nice 😦 I made abt 12-15 durian filling (for 12-15 mini mooncakes) but half way thru, I was kind of fed up and went out to get mung bean paste instead…
I’m using a 50g mini snowskin mould. General rule is 3:7 (dough:filling). As a beginner, I feel is better not to be ‘gei kiang’ (overly smart). I used 4:6
As I mentioned earlier, this was my 2nd attempt this year. The 1st attempt – I tried durian snowskin mooncake. I took the recipe from this blog
250g Durian pulp
1) Cook the durian pulp. Blogger said to cook til boiling but I can never reach that stage cos the durian would be a little burnt even before I see any boiling.
2) Add in sugar & cooked till all the sugar dissolved and the mixture is relatively dry.
For the dough, I didn’t use 100% fried glutinous rice flour. I did that the 1st time and I find the skin not soft. After surfing the net for the ‘right’ recipe, I decided to use the recipe from this blog.
I did 2 batches. The 1st batch was durian snowskin & the 2nd batch was mung bean snowskin. Not only was the fillings different, I used lesser water (dough) for the 2nd batch of mooncakes.
Verdict: The snowskin texture for the 1st batch (green ones) is better.
Conclusion: Using mung bean paste is so much easier. Easier to shape into ball & the end result (imprints) looks much nicer.
Overall: I didn’t think my 3rd attempt was successful 😦 I’m still not happy with the snowskin texture. Wilwil gave me 7/10 but personally, I thk is 5 or below. The taste just not there. Softness was ok. Haiz… when can I make snowskin mooncakes like those fr East Ocean? Anyway, I’m done for this season. Time to move on to bake skin…