Rainbow Custard Snowskin Mooncake

Overview

Snowskin mooncakes refer to mooncakes made from glutinous rice flour as the main raw material of the cake skin, which is cooked and then skinned, wrapped with cooked fillings, shaped, and refrigerated. Snowskin mooncakes are different from traditional mooncakes. The skin of traditional mooncakes is high in sugar and oil and is baked into a golden color. Snow-skin mooncakes have a soft, white and slightly transparent skin, and have lower fat, calorie and cholesterol content than traditional mooncakes, making them an environmentally friendly and healthy product. The ice skin is soft and glutinous and has a chewy texture when you bite it. The texture is somewhat similar to snacks such as Nuomi Ci and Xuemei Niang. The rainbow custard snowskin mooncake has a snowskin skin with custard filling inside. The custard filling was a filling that I went through many experiments to achieve a rich milky aroma and silky texture. Since this snowskin mooncake does not contain any preservatives or additives, it is best consumed within 2 days. Remember to seal and store it in the refrigerator~

Tags

• baking
• chengfen
• condensed milk
• corn oil
• custard filling
• glutinous rice flour
• rice flour
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare the filling first, I used custard filling. For the recipe of custard filling, please refer to my other recipe "Perfect Custard Filling"

   

2. 2 Make ice skin. First pour milk into a large bowl and add powdered sugar. If there is no powdered sugar, use caster sugar instead. But the fine sugar must be stirred and melted.

   

3. 3 Pour in corn oil.

   

4. 4 Mix milk and corn oil and emulsify.

   

5. 5 Add glutinous rice flour, sticky rice flour and orange flour, stir evenly without any particles. Wrap in a layer of plastic wrap to prevent water droplets from flowing back into the batter, which will make it too sticky to form a ball. Steam over high heat and water for about 20 minutes.

   

6. 6 It is normal for a layer of oil to float on the surface of steamed snowskin dough.

   

7. 7 Poke the steamed dough into small pieces with chopsticks and let cool

   

8. 8 The cooled ice skin needs to be kneaded until the surface is smooth. It’s time to wrap the fillings. Everyone should know how to make stuffing. Because I was operating with both hands, I didn’t take any photos. Please forgive me~

   

9. 9 Someone asked me how I made the pattern. Look at the picture. I didn’t use coloring, I used fruit and vegetable powder, it’s healthier~

   

10. 10 Just put it into the pattern of the mold

    

11. 11 The beautiful snowskin mooncake is finished~