Snowskin mooncake with custard filling
Chengfen 15 grams | Rice flour 25 grams |
Water-milled glutinous rice flour 25 grams | Powdered sugar 20 grams |
Milk 110 grams | Corn oil 15 grams |
Condensed milk 13 grams | Purple Sweet Potato Flour A little |
Butter 15 grams | Eggs 2 |
White sugar 30g | Milk 150g |
flour 15 grams | Milk powder 20 grams |
Cornstarch 15 grams |
Step 1
Chengfen, sticky rice flour, water-milled glutinous rice flour, powdered sugar. Place in a bowl. Pour in milk, corn oil and condensed milk. Stir until no oil is visible.Step 2
Sieve once and steam until cookedStep 3
Mash the steamed snowskin dough while it is hot, bring it to hand temperature, wear disposable gloves, and knead it into a smooth dough.Step 4
Prepare a little glutinous rice flour and fry it in a non-stick pan until it turns slightly yellow to make anti-stick cake flour.Step 5
Butter melts into liquid formStep 6
Add sugar and milk to eggs and mix wellStep 7
Add flour, milk powder, cornstarch and butter and stirSift evenlyStep 8
Pour into a non-stick pan and stir-fry until lumps form.Step 9
Divide the filling into 25g pieces, roll into balls and set asideStep 10
Divide the snowskin dough into 2 parts. Add a little purple sweet potato starch to one part and knead it into a purple dough.Step 11
25 grams each, divided into 8 equal portions, rolled into balls and set asideStep 12
Press the ice skin into a pick, add a piece of filling, pinch it tightly, and roll it in glutinous rice flour.Step 13
Use mooncake molds to create cute shapesStep 14
The pretty snowskin mooncakes that will appeal to girlsStep 15
The homemade fillings are particularly delicious, sweet and not greasy, healthy and delicious Cooking tips for custard stuffed snowskin mooncakes① The snowskin dough will be easier to knead if it cools down a bit. Be sure to wear gloves or apply some oil on your hands when kneading.
② Fry the custard filling until it can form into a ball. Do not over fry. Fillings that are fried until oily are not suitable for making snowskin mooncakes.
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