Snowskin mooncake

Overview

As the Mid-Autumn Festival approaches, I also made a snow-skin mooncake at home. Snow-skin mooncakes have become more and more popular in recent years. They come in many flavors and do not require baking like traditional mooncakes. The ingredients for this snow-skin mooncake are very simple to make and are relatively easy to buy. Making them yourself is economical, affordable, and healthy.

Tags

• baking
• snacks
• children
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• chengfen
• condensed milk
• corn oil
• egg
• gansu kernel
• glutinous rice flour
• milk powder
• pure milk
• rice flour
• unsalted butter
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare the materials for making mooncake skin

   

2. 2 Sift all the glutinous rice flour, sticky rice flour, orange powder and sugar powder from the snowskin mooncake into a large bowl

   

3. 3 Add pure milk and mix well with a hand whisk

   

4. 4 Then add corn oil

   

5. 5 Add condensed milk

   

6. 6 Mix evenly and pour into a steaming bowl

   

7. 7 Put the ice skin batter into the boiling water and steam over high heat for 25 minutes. You can cover it with plastic wrap before steaming, otherwise the batter will have too much water and become too sticky.

   

8. 8 After the batter comes out of the pan, use chopsticks to spread it and set it aside to cool

   

9. 9 After the batter is not hot, put on non-stick gloves and knead until the dough is smooth, set aside for later use

   

10. 10 Next, make the custard filling

    

11. 11 Soften unsalted butter at room temperature, then beat with a whisk until smooth;

    

12. 12 Add fine sugar all at once, then mix well with a whisk;

    

13. 13 Add the four eggs into the unsalted butter in 4 batches, and mix thoroughly with the butter each time you add the eggs;

    

14. 14 After mixing evenly, pour in all the milk powder and starch powder

    

15. 15 Use a hand mixer to mix evenly until the powder and particles are no longer visible

    

16. 16 Put the custard paste into the boiling hot water and stir evenly. After completely mixing, cover the pot and steam for 5 minutes

    

17. 17 Cover the pot with a lid and mix the custard paste every 5 minutes. After steaming for 10 minutes, keep stirring until the custard paste is evenly mixed

    

18. 18 When the batter is all solidified and there is no liquid left, it means it is done

    

19. 19 Cut the chestnuts into cubes

    

20. 20 Pour into the custard filling and mix well

    

21. 21 The ratio of filling and skin is 1:1, each portion is 25g;

    

22. 22 Wrap the fillings in like a steamed bun and seal the mouth;

    

23. 23 Use the mooncake mold to press out the shape

    

24. 24 Just use a mooncake mold to press out the shape. There are many kinds of molds, including round, triangular, and square. I use round and square ones

    

25. 25 The finished product, some of the mooncake skin is green because I added some matcha powder

    

26. 26 Finished product

    

27. 27 Finished product