Snowskin mooncakes with custard filling
Overview
Custard filling is a favorite of everyone in the family, and it can also be made into custard buns. The white ice skin paired with yellow custard filling is very eye-catching. The custard filling is very fragrant and the ice skin is very delicious.
Tags
Ingredients
Steps
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Prepare materials.
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Add 40 grams of sugar and 30 grams of condensed milk to 220 grams of milk.
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Heat in the microwave to dissolve the sugar.
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Put 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 25 grams of corn starch, and 25 grams of low-gluten flour in a large bowl, add hot milk and stir evenly, then add 30 grams of corn oil, stir thoroughly, and let it rise for 20 minutes.
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Sieve the prepared batter twice, then cover it with plastic wrap and steam it in a steamer over high heat for 30 minutes. Stir it with chopsticks to prevent the batter from settling and water separation
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Stir the steamed snow dough with chopsticks until smooth. Knead the steamed dough repeatedly while it is hot. After it cools, put it in the refrigerator for 2 hours.
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Use a kitchen scale to weigh the ice skin and custard filling respectively into 20 grams of dough and 30 grams of filling. Set aside.
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Take a weighed ice skin and flatten it in the palm of your hand.
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Put a custard filling.
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Use the tiger's mouth to hold the ice skin to wrap the custard filling and slowly push it up. Until it is fully wrapped and closed. After wrapping, roll it into a small ball with your hands.
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Put the prepared mooncake balls into the mold and press them tightly with your hands.
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Squeeze the mooncake out of the mold and the snowskin mooncake is ready. Put the prepared mooncakes in the refrigerator, refrigerate them overnight, and then you can eat them.
