蔓越莓酸柑豆蓉冰皮月饼 Cranberry dauyong snow skin with lime zest

冰皮 ：
糕粉120克（过筛）、糖份70克（过筛）、白油60克、冰水100毫升、酸柑茸适量（取自5粒酸柑）、红色素少许
馅料 ：
友爱蔓越莓豆蓉馅400克、酸柑茸适量（取自6粒酸柑）
冰皮做法 ：
1. 将糕粉及糖粉过筛入盆内，加入白油混合成糠状。（图1-2）
2. 慢慢加入冰水搅拌成不黏手软面团。加入酸柑茸和红色素，搅拌成云石状。（图3）
蔓越莓豆蓉馅料 ：
将蔓越莓豆蓉馅加入酸柑茸拌匀，分割成每粒75-80克。（图4-5）
组合 ：
1. 将冰皮分成70-75克一份，包入一份蔓越莓馅料。（图6-7）
2. 在月饼模型中撒粉，压入冰皮月饼，压实后轻敲扣出。（图8-9）
3. 收入冰箱，冷吃。

Crystal skin :
120g cooked glutinous rice flour “koh fun”, sifted, 70g icing sugar, sifted, 60g shortening, 100ml cold
ice water, Grated lime zest from 5 limes or more , Red food colouring
Filling :
400g Yu-Ai’s Cranberry dauyong lotus paste
Grated lime zest from 6 limes
To make crystal skin :
1. Sift “koh fun”& icing sugar into a mixing bowl. Mix in shortening until mixture resembles breadcrumbs. (Pic 1-2)
2. Add in cold water gradually to form a soft & pliable dough. Knead in grated lime zest & Mix in red food
colouring to get a marble effect. (Pic 3)
To make cranberry lime dauyong filling :
1. Mix cranberry dauyong with grated lime zest. Shape into small balls of 75-80g each. (Pic 4-5)
To assemble :
1. Scale crystal skin into 70-75g portions. Wrap skin over the cranberry dauyong filling. (Pic 6-7)
2. Dust mooncake mould with a little ‘koh’ flour. Press dough into mould & knock the mould against chopping board to dislodge the mooncake. (Pic 8-9)
3. Keep refrigerated & serve chilled.