Ingredients for custard filling.
Mix butter, sugar, and eggs.
Mix all the ingredients for making ice skin and steam over high heat for 20 minutes.
Add condensed milk, milk powder and light cream, mix and heat over water.
Prepared ice skin dough.
Knead the pie filling into a ball and put it in the crust and bake it.
The Mid-Autumn Festival is coming. Traditional mooncakes are high in fat, sugar, and protein. They make you feel tired after eating one piece, which is very unhealthy. In recent years, snowskin mooncakes, the new favorite in the mooncake industry, are not only healthier, but also have a much richer taste. Made at home, it contains no preservatives and the presentation is superb. Put it in a beautiful box and give it to your friends, it’s so face-saving!
Mooncake making materials:
A. Custard filling: 60g butter, 100g fine sugar, 50g flour (wheat starch), 35g milk powder, 35g condensed milk, 25g light cream, 100g milk, 3 eggs
B. Ice skin: 35g glutinous rice flour, 35g rice flour, 30g orange powder, 40g white sugar, 190g milk, sunflower oil or corn oil (any oil with no smell is acceptable, do not use peanut oil, olive oil, etc. with strong smell) 20ml
Mooncake making steps:
1. Make the filling first. Soften butter at room temperature, add fine sugar and beat, add eggs one by one (to prevent water and oil from separating), and stir into a paste.
2. Continue to add light cream, condensed milk, and milk, and stir evenly.
3. Sieve the fenugreek powder and milk powder and pour them into the above paste and stir evenly (don’t be lazy, small lumps will affect the taste). It doesn't matter if the mixed paste is not too thick.
4. Pour the mixed paste into a stainless steel basin, heat it over water, and stir continuously. The paste will become more viscous and become solid. Remove from the heat and cool. The stuffing is ready. This filling is very fragrant and can also be used to wrap custard buns. You can also make more and freeze it in the refrigerator, which will keep it for a long time.
5. Let’s make ice skin again. Mix the three powders and sugar in proportion, add milk and stir into a thin paste without granules, then add oil. Pour into a container, cover with a lid or plastic wrap, and steam over high heat for 20 minutes. The steamed paste will become solid and there will be a little floating oil and milk on it, it doesn't matter. When your hands are not hot, just use kneading techniques to form a dough.
6. Put 30g glutinous rice flour in the pot and stir-fry over low heat until it is cooked and the flour is slightly thickened.Yellow is fine. This is cake powder, used to prevent sticky hands when making mooncakes.
7. Determine the amount of stuffing and skin according to the size of the mold, basically a 1:1 ratio. Xiaonians mold is 63g, so 33g of skin and 30g of filling are used. After the ice skin is completely cooled, roll the skin and filling into two balls respectively. If its sticky, use some pastry flour. Flatten the ice skin dough into a sheet, place the filling in the middle, and then gently close the mouth with a push (the dough has good ductility, so the skin will not break, so feel free to do it). After wrapping, roll it into a big ball and roll some cake flour on the outside.
8. Stick some cake powder on the mooncake mold, put in the wrapped balls, press lightly, and the mooncake is done. The prepared snowskin mooncakes should be kept in the refrigerator, and they will taste better if they are warmed before eating. Of course, you can also add matcha, cocoa, strawberry and other powders to the skin to make it into a colorful skin, which will be even more attractive.
