Ping Pei Mooncake Layer (Chocolate Rainbow Layer)

 

Receipe:-
Chocolate Rainbow Layer

Ingredient A:
450gm Butter
10 Eggs
130/180gm Castor Sugar (130gm less sweet)
2 tsp Ovalete
250gm Condensed Milk
100gm Horlic
160gm Multipurpose Flour
250gm Cream Cheese

Ingredient B:
150gm Chocolate -Melt

Method:

1.Beat Cream Cheese & condensed Milk until creamy.
2.Beat Butter, ovalete,castor sugar until creamy and add in egg one by one until combine.Add in cream cheese.Beat Until combine.
3.Add in multipurpose flour, horlic and mix until combine.
4.Divide into 2 portion
5.1 portion add in melt chocolate (7 Layer 160@)
  (Better measure before baking to avoid +/- Batter)
6.1 portion divide into 6 portion (6 Layer 160gm@)
   (Purple, Blue,Green,Yellow,Oren, Red)
7.Start to bake with chocolate batter then Purple then chocolate and continue until finish .

8.Baking Tray: For Moon Cake 9"x9" , For CNY 8" x 8"
   Baking Temp: 180 , 6-7 Minute Every Layer
   1st Layer -Use Upper & Lower Heat
   2nd Layer Until Last Layer - Use Upper Heat Only
   Last: Change heat to Upper and lower and bake for 10 minute.

Ping Pei Skin:
150gm Glutinous Rice Flour-Have to fried
50gm Icing Sugar
50gm Shortening
100ml Ice cold Water (Adjust by Yourself)
(Coloring according to you own test)

Method:
1.Mix all the ingredient and slowly add water.Knead with hand till smooth.Cover and rest 15-30 minute.
2.Divide dough into 8-10 equal portion about 60gm.Roll out 1 portion into a circle that is large enough to wrap a boll of filling. Depend on size of mold.Press into mold dusted with flour.Knock mold lightly to dislodge  the mooncake.Fridge before serving.