Custard filling: Whole egg liquid 120g
Granulated sugar 40g Milk 70ml
Light cream 35 grams Cake flour 30g
Chengfen 30g Milk powder 25～30 grams
Butter 30g Ice Skin:
Milk 230ml Fine sugar 35 grams
Corn oil 30g Glutinous rice flour 55 grams
Rice flour 42 grams Chengfen 35 grams
Matcha powder 1～2 grams A little cooked glutinous rice flour
How to make snowskin mooncakes with custard filling and keep them refrigerated for three days# Delicious School Season#Do not overturn ❗️ Custard stuffed ice skin Illustration of how to make mooncakes that are not hard when refrigerated for three days 1

Step 1

The recipe can make about 16 50g mooncakes. It is simple and easy to make and looks great online. # Delicious Back to School Season#Do not overturn❗️Custard stuffed ice skin Illustration of how to make mooncakes that are not hard when refrigerated for three days 2

Step 2

Soft, glutinous, sweet and super healing~ # Delicious Back to School Season#Do not overturn❗️Custard stuffed ice skin Illustration of how to make mooncakes that are not hard when refrigerated for three days 3

Step 3

1️⃣Make the custard filling first. Add eggs ➕sugar➕milk➕whipped cream in a bowl and mix well. Sift in low flour, orange powder, add milk powder and mix well. Sieve into a non-stick pan, add butter and heat over medium-low heat. Stir. Turn off the heat when the batter becomes thick. Use the residual heat to press and mix evenly until it becomes a fine ball. Let cool and divide into 25g balls. Knead into balls and set aside. # Delicious Back to School Season#Do not overturn❗️Custard filling ice skin Illustration of how to make mooncakes that are not hard when refrigerated for three days 4

Step 4

2️⃣ Next, make the ice skin part. Add corn oil and milk/sugar powder in a bowl, mix well, then sift in the flour and mix well. Sieve once, cover with plastic wrap and punch holes in the surface, boil water and steam for 25 minutes. 3️⃣After steaming, take it out and when it is not hot, stretch it repeatedly until it is smooth and tough. Take one third and add matcha powder to make it light green. Divide the white into about 17 grams each/green into about 8 grams each, stack them together, twist and shape into a round shape. # Delicious Back to School Season#Do not overturn❗️Custard stuffed ice skin Illustration of how to make mooncakes that are not hard when refrigerated for three days 5

Step 5

4️⃣Take a glutinous rice ball, flatten it in the palm of your hand and wrap it with custard filling. Use the tiger's mouth to gently push it tightly and roll it into a round shape. Sprinkle the mold with some cooked flour (fry the glutinous rice flour over low heat until it is slightly yellow). Turn it around to prevent it from sticking and tap off the excess flour. Put in the cake base, flip it over and lightly press out the pattern, and it's ready. # Delicious Back to School Season#Do not overturn❗️Custard filling ice skin Illustration of how to make mooncakes that are not hard when refrigerated for three days 6

Step 6

The taste will be better after refrigeration. It is sweet, soft, glutinous and silky and delicious! The custard filling is added with Ironmoor grass-fed whipped cream, which has a high butterfat content, a rich milky flavor and a good taste. Not only children love it, but adults also love it. # Delicious Back to School Season#Do not overturn❗️Custard stuffed ice skin Illustration of how to make mooncakes that are not hard when refrigerated for three days 7

Step 7

⚠️How to store: Seal and refrigerate, it can be stored for about 3 days.The best tasting period is 1 to 2 days. The color of matcha is easy to oxidize and needs to be stored away from light. Cooking techniques for snowskin mooncakes with custard filling that won’t get hard even after being refrigerated for three days