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MONIN 1912
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Ingredients:
PURPLE SWEET POTATO SNOWSKIN
UME PLUM PECAN FILLING
Garnish:
Preparation:
ROASTED PECAN NUTS
1. Preheat the oven at 170°C and bake the pecan nuts for 15 minutes.
2. Let it cool down and roughly chop the pecan nuts. Keep it aside.
PURPLE SWEET POTATO SNOWSKIN
1. Mix the MONIN syrup (Purple Sweet Potato) and water in a container.
2. Mix the glutinous rice flour and icing sugar together and pour into the mixing bowl of the stand mixer.
3. Add in shortening and mix at low speed using the paddle attachment.
4. Add in syrup mixture gradually until a dough forms.
5. Remove the dough from the mixing bowl and knead dough for at least 3 minutes to combine.
6. Divide the dough into 25g each and arrange on a plate. Cover with clingwrap and let it rest for at least 30 minutes.
UME PLUM PECAN FILLING
1. Using the paddle attachment, combine the lotus paste and MONIN Syrup (Ume Plum) in the stand mixer.
2. Mix in the glutinous rice flour and roasted pecan nuts at low speed.
3. Chill in the fridge for at least 15 minutes to harden.
4. Divide the filling into 25g each and arrange on a plate. Cover with cling wrap and keep it aside.
ASSEMBLY
1. Flatten a piece of dough into a disc using a small rolling pin. Place a piece of filling in the middle.
2. Lift the wrapper and gently press down to completely enclose the contents.
3. Maintain a tight seal on the top and roll into a ball.
4. Dust the mooncake presser with glutinous rice flour and place the assembled ball into the compartment of the mooncake presser.
5. Hold the presser in place and press three times firmly before releasing gently.
6. Garnish with pink flower petals according to creativity.
