SNOWSKIN DURIAN ICE CREAM MOONCAKES

INGREDIENTS

Milk

330g

Egg Yolk

5

Bake King Caster Sugar

80g

Whipping Cream

240g

Durian Puree

150-200g

 

Snowskin

Bake King Snowskin Premix

500g

Boiling Water

120g

Bake King Pan-yu Shortening

70g

Ice Water

140g

SNOWSKIN DURIAN ICE CREAM MOONCAKES

Directions:

Durian Ice Cream - Requires ice cream machine

Heat milk to boiling point, and shut off heat to cool milk. Be careful not to let it curdle.

Mix egg yolk and sugar. Add milk, stirring continously, to make a custard mixture. Pour mnixture into saucepan.

Cook the custard mixture over medium flame, stirring constantly til mixture thickens and coats the back of the spoon.

Pour into removable pot that comes with your ice cream maker.

Cool, chill for 1/2 hour before strring in whipped ream.

Precool ice cream maker for 10 minutes before using it.

Insert removable pot with ice cream mixture and churn for approx 45 minutes. 10 minutes before ice cream sets, add in the durian puree to add flavour to the ice cream. You can also add fresh fruit puree, or 100g of toasted nuts, seeds or dried fruits as an alternative to durian. For coffee or chocolate, you can use infused milk at step 1 by adding 2 tsp of instant coffee powder or melt 100g of couverture.

 

Snowskin

Add boiling water to 100g snowskin premix and combine completely.

Then add in the remaining 400g of snowskin premix and shortening until a soft dough forms. You may add  2 or 3 drops of food colouring at this point to the dough to get a more colourful mooncake.

Roll and flatten the dough out, using glutinous rice flour for dusting. Dough should be slightly bigger than the mooncake mould.

Dust mould first with glutinous rice flour, so that it will be easier to take the mooncake out from the mould. Lay the dough inside the mould.

Scoop a ball of durian ice cream into the mould. The proportion of filling to dough should be 50:50 in weight when making ice cream mooncakes.

Cover the ice cream ball with the dough, making sure to seal the filling completely.

Gently press mooncake ball into the mould to get the desired shape, and place in the freezer for about 10 minutes for ice cream to harden. The ice cream mooncake is ready to eat!

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