INGREDIENTS
80g Gao Flour
100g Icing Sugar
80g Water
15g Shortening
30g Black Sesame Powder
225g Dark Chocolate, cubes
120g Cream
30g Peanut Chunk, toasted
INSTRUCTION
Mix all the ingredients (except chocolate, cream and peanut) in Allda bowl using Speed 3 for 20 seconds until it forms a dough.
Chill in the fridge for an hour before use.
Fill the Allda bowl with chocolate and cream, melt them at 65°C with Speed 3 for 8 minutes.
Pour out into a container, let it cool and set in the fridge.
Roll the chocolate into 30g each and coat with some peanuts then shape into a ball.
Portion the snow skin dough to 15g each and roll out flat.
Wrap the chocolate ball with the dough, seal the opening and make it round.
Press the dough into 1.5 inches mooncake mould, then remove once the patterns are formed.
Keep in fridge, let it cool and harden slightly before serving.
