Snowskin mooncake

Overview

How to cook Snowskin mooncake at home

Tags

• pastries
• children
• mid-autumn festival
• mooncakes
• autumn recipes
• butter
• coconut
• corn starch
• ice skin powder
• milk powder
• white sugar
• milk
• water

Ingredients

Steps

1. 1 Add ice skin powder to cold boiled water and stir for a while (5 minutes) until the dough becomes non-stick, smooth and elastic.

   

2. 2 Add the butter in 3 batches (defrost the butter in the microwave for 1 minute so it does not turn into liquid). Knead each time until it is evenly blended and shiny. The pie crust dough is non-stick and elastic.

   

3. 3 Cover with plastic wrap and refrigerate for half an hour.

   

4. 4 Add cornstarch to water and mix well.

   

5. 5 Butter sugar, milk powder, milk (or coconut milk), bring to a boil over low heat, stir and bring to a boil.

   

6. 6 Stir the cornstarch water, pour it into the pot, cook over low heat, stirring until it becomes thick and there are no lumps, turn off the heat.

   

7. 7 Pour in the grated coconut and mix well. Spread the dough thinly and let cool.

   

8. 8 Divide the crust and filling into 25g balls each. Take one crust ball, make it round with your hands and flatten it. Sprinkle some cooked cake flour (microwavable glutinous rice flour) into 2 crusts.

   

9. 9 Place the coconut filling in the middle of the pie crust, press the top of the filling with your left hand, turn the edge of the pan with your right hand, and close the pie crust upwards.

   

10. 10 Roll in some cake flour.

    

11. 11 Put the closed side down and the smooth side up into the mold, press it gently 2 times and then release it from the mold.