Chocolate Truffle White Lotus Snowskin Mooncakes (for CAM)

Hi everyone, here is the recipe for Chocolate Truffle White Lotus Snowskin Mooncake Recipe for CAM class. Hope you will enjoy the recipe as well as the talk! 

Chocolate Truffle White Lotus Snowskin Mooncake Recipe (by Susanne Ng) 
Makes 10 50g-truffle mooncakes 

Ingredients 
70g Kou fien, sifted 
10g Wheat starch 
40g Icing Sugar, sifted 
25g Shortening 
40g Cold water 
75g Cold ice cream soda 
250g White Lotus paste 
28g Chocolate biscuit crumb + 32g Chocolate lotus paste 
Chocolate emulco (1/4 tsp) 
Extra 1 tsp koufien for dusting 

1. Mix chocolate biscuit crumb and chocolate lotus paste in a plastic bag. Roll into a log and divide into 10. Roll into balls. 

2. Roll white lotus paste into a log. Divide equally into 10 (~25g each). Wrap white lotus paste around the chocolate balls and roll into a larger ball. 

3. Mix sifted kou fien, wheat starch and icing sugar together till uniform using a spatula. 

4. Add in shortening and quickly mix using gloves until the mixture resembles bread crumbs. 

5. Pour in the cold water and soda and knead the dough until it becomes soft and smooth. Divide the dough into two. 

Plain dough: knead until smooth and cover. 

Brown dough: add ¼ tsp chocolate emulco and knead until smooth. 

6. To the plain and brown dough, roll into log and divide dough into 5 (~26g). 

7. Flatten the prepared dough into an 8-cm circle. Put the filling and pinch to seal. Dust the dough ball. 

8. Place the ball in, press and push out the mooncake. 

9. Store the cakes in an airtight container (label) and refrigerate for about 1-2 hrs for the mooncake to become firm before consuming. The mooncakes stay soft at least for several days. Enjoy! =) 

With lots of love, 

Susanne