蓝莓芝士冰皮月饼
Blueberry Cheese Snow Skin Mooncakes

馅料

250g奶油芝士
40g糖粉,过筛
30g蓝莓酱
20g蓝莓干

蓝梅冰皮

A:
100g糕粉,过筛
100g糖粉,过筛
25g白油
85ml冷开水,加入几滴蓝梅香精
几滴紫色素

做法
  1. 馅料:先把奶油芝士、糖粉和蓝梅酱一起打滑,分成4份(大概70g),把奶油芝士馅放在保鲜纸上,塞入蓝梅干,把保鲜纸包起,滚圆,冷藏过夜,待用。
  2. 皮料:把糕粉和糖粉充分混合,加入白油搅拌成散状,加入水,充分的搅均搓成团,分成4份(大概70g)。
  3. 拿一份冰皮搓圆压扁,手撒点糕粉以免粘手,包入已经冷藏过夜的内馅,用月饼模压成形。
  4. 脱模,密封,冷藏。

注:
1.奶油芝士月饼必须冷藏保存,食用更佳。
2.没用到的奶油芝士馅料,先放冰箱冷藏,以免软化,难以操作。
3.可以用140g-150g的月饼模。

FILLING

250g cream cheese
40g icing sugar, sifted
30g blueberry jam
20g dried blue berries

SKIN

100g fried glutinous rice flour (gao flour), sifted
100g icing sugar, sifted
25g shortening
85ml cold boiled water, mixed with a few drops blue berry essence and a few drops purple colouring

METHOD

  1. Filling: Beat cream cheese, icing sugar and blueberry jam until well mixed and smooth. Divide into 4 portions, about 70g each. Place each portion of filling onto a piece of cling film and insert dried blue berries into the filling. Wrap up and form into balls. Chill in the fridge overnight.
  2. Skin: Combine gao flour and icing sugar until well mixed. Add in shortening and mix until mixture resembles fine crumbs. Add water into the gao flour mixture and mix into a dough. Divide into 4 portions, about 70g each.
  3. Round up skin dough and flatten it. Dust hand with some gao flour to prevent sticking. Wrap filling with skin. Press into mooncake mould and remove.
  4. Chill mooncakes in the fridge before serving.

Note:
1. These mooncakes should be kept in the fridge so that it can last longer and for better taste.
2. Cheese filling must be chillied till firm before using.
3. Use 140g-150g mooncake mould.