Snowskin mooncake

Overview

How to cook Snowskin mooncake at home

Tags

• baking
• snacks
• old man
• mid-autumn festival
• lunch
• chengfen
• condensed milk
• corn oil
• egg
• glutinous rice flour
• milk powder
• pure milk
• rice flour
• unsalted butter
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Pour all the powdered ice skin ingredients into the milk and stir until smooth.

   

2. 2 Add corn oil and stir with a hand mixer until there are no lumps, so that the corn oil and batter can be better integrated.

   

3. 3 Steam for 20 minutes

   

4. 4 After steaming, use chopsticks to cut it to speed up cooling. After cooling, use a spatula to shape into dough. Wear disposable gloves and knead until smooth dough. Cover with plastic wrap and set aside.

   

5. 5 Fry 50 grams of glutinous rice flour in a non-stick pan until slightly brown, then put it into a bowl and set aside

   

6. 6 Soften the unsalted butter at room temperature, beat it slightly with an electric egg beater, add the flour, and beat the fine sugar. Add 4 eggs one by one, and stir evenly with an electric egg beater after each addition.

   

7. 7 Steam over water, turn on the stir after the first 5 minutes, continue stirring after the second 5 minutes, scrape in the edges, stir over low heat until the spatula no longer sticks, and the custard filling is ready.

   

8. 8 Weigh 25 grams each of the crust and filling

   

9. 9 Wrap the stuffing with a flat cake and roll on a layer of cake flour

   

10. 10 Just press it out with a mold

    

11. 11 Complete the picture