Custard snowskin mooncake
Ingredients
- Snow Skin Mooncake
- Powdered sugar 50g
- Cheng powder 30g
- Condensed milk 30g
- Milk 230g
- Glutinous rice flour 50g
- Rice flour 50g
- Corn oil 30g
- Custard filling
- Butter 100g
- Eggs 4
- Fine sugar 65g
- Milk powder 80g
- Cheng powder 40g
- Cake powder
- Glutinous rice flour 50g
Steps
1. Pour all the snowskin mooncake powder into a bowl and mix.
2. Add milk and stir by hand until the powder is completely dissolved.
3. Add condensed milk and corn oil, stir evenly. Place in a steamer and steam over water for 25 minutes.
4. Make cake powder during this period. Pour 50 grams of glutinous rice flour into a non-stick pan and stir-fry until the color turns yellow. Pour into a plate and let cool.
5. Cut the steamed ice skin into small pieces with a spatula, place it without scalding your hands, and rub it with your hands until all the oil is absorbed
6. Wrap in plastic wrap, let cool and set aside.
7. Make custard filling. Pour some water into the pot and heat over low heat Soften the butter at room temperature in advance, add fine sugar, and beat with an electric egg beater until the color turns white and the volume is fluffy.
8. Add 4 eggs in sequence, start the electric egg beater and beat until the 4th egg is added, the oil and water will separate, it doesn't matter
9. Add starch powder and milk powder
10. Mix well by hand
11. Put it in a pot over water and heat it, and continue to stir with your hands. After the butter melts, the separation of oil and water will disappear.
12. Cover the pot, steam for 5 minutes, then open the lid and stir to prevent lumps at the bottom. Cover the pot and steam for 5 minutes.
13. After steaming for 5 minutes, there is no need to cover the pot. Use a spatula to stir continuously until all the water is evaporated. The custard filling should be steamed until dry, stirring constantly. Be careful not to get burned.
14. The prepared custard filling has a certain hardness and does not stick to the spatula. Let cool and set aside.
15. Divide 25 grams of ice skin into 17 pieces of powder and roll into balls
16. Divide the custard filling into 25 grams each and roll into balls
17. Flatten the ice skin into a round piece with a thick middle and thin edges, and wrap it with custard filling
18. Roll the wrapped mooncake in a circleCake powder, use mooncake mold to press out patterns
19. Seal and store in refrigerator. It tastes better after refrigerated for 4 hours You can also freeze it and eat it after it warms up
20. White and tender
21. Finished product picture
22. Finished product picture
23. Finished product picture
