For the Snowskin Dough
- In mixing bowl, combine the flour and icing sugar and mix well. Add a portion of the shortening in to the flour and mix well. Continue until all of the shortening has been used and the dough starts to take shape.
- Add some of the iced water into the bowl and mix in to the dough. Repeat until all of the water has been used and a soft dough has formed.
- Divide the dough depending on the number of different colours you intend to make.
- Add a few drops of essence and food colouring (a few drops at a time) to each portion of the dough and knead until the colour is evenly mixed.
- Add more kaofen to each portion of dough, a little at a time, and knead until it is no longer sticky but, do not over knead.
- Divide dough into small pieces pf about 15g per pieces.
For the Filling Paste
Cut the lotus paste in to 25g balls, ensuring there’s enough to fill the number of dough balls. Add some of the melon seeds in to each of the balls and roll them until the seeds are spread within them.
To Make the Snowskin Mooncake
- Use the flour to dust the rolling pin and then flatten a dough ball. Wrap the flattened dough around the lotus paste filling, seal and shape in to a ball. Repeat with the remaining dough and filling.
- Lightly dust all of the mooncake balls with kaofen and then place them in to a mould.
- Press firmly on the dough so that the mould can imprint on to the dough before removing the dough from the dough and setting aside while you repeat with the remaining dough.
- Place the mooncakes in to sealed containers to stop them from drying. Transfer in to a fridge or eat at room temperature served with a fresh pot of Chinese tea.