27th Palace’s Cooking Diary - Colorful custard and sesame-filled snowskin mooncakes

Overview

This Mid-Autumn Festival~ I made all the mooncakes by myself~ I changed several methods~ I made several flavors~ The night before yesterday~ I made two more flavors~ Huh~~ Last night, today the whole family was gathering for dinner~ I took out the mooncakes I made~ Everyone said they were more delicious than those bought outside~ Heehee~~ I am so proud of my special psychology~ The following~~

Tags

• hot dishes
• black sesame cooked powder
• butter
• chengfen
• cooked purple sweet potato
• egg
• glutinous rice flour
• rice flour
• ripe pumpkin
• white sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 Filling: After melting the butter, add sugar and stir until fluffy.

   

2. 2 Beat the eggs into egg liquid and add to the butter paste in three batches. Stir evenly each time and add another egg liquid.

   

3. 3 After stirring evenly, add cooked black sesame powder and continue stirring evenly until a batter forms.

   

4. 4 Wrap the prepared batter with plastic wrap, place it in a steamer, and steam for 30 minutes. Open and stir evenly every 10 minutes before steaming again.

   

5. 5 Take out the steamed stuffing, put it in a bowl, flatten it, seal it, and put it in the refrigerator for later use.

   

6. 6 Okay, the stuffing is ready, let’s start making the crust! Mooncake skin: Add glutinous rice flour, sticky rice flour, and orange flour together and sift into a basin.

   

7. 7 Add white sugar to the powder.

   

8. 8 Add milk.

   

9. 9 Add vegetable oil and mix well.

   

10. 10 Seal with plastic wrap, and when steaming in the steamer, peel the old yellow pumpkin and purple sweet potato, cut them into small pieces, and steam them together.

    

11. 11 The steamed dough has a layer of oil floating on the surface. While it is hot, mix the oil on the surface with the batter below and knead it into a smooth dough.

    

12. 12 Divide into three equal portions, add steamed purple sweet potato puree to one portion and steamed pumpkin puree to one portion, and knead each into a smooth dough.

    

13. 13 The skin and stuffing are ready! Start packing! Take a small piece of dough of different colors (you can control the amount yourself), knead it into a round ball, and roll it into a thin dough with a rolling pin. Then, stack three different colored doughs together in different orders (when rolling out the dough, be sure to evenly sprinkle cooked glutinous rice flour on the chopping board and rolling pin).

    

14. 14 Take out the stuffing from the refrigerator, knead it into a small ball of 20g, and place it in the middle of the dough.

    

15. 15 After kneading into a ball, put it into the mold.

    

16. 16 Extrusion molding is done! Huhu~~

    

17. 17 I saw that the table was full of mooncakes made by myself ~ everyone was so happy to eat them! Finally, I wish everyone a happy Mid-Autumn Festival! See you next time~~~~~