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Snow Skin Mooncake
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Snow Skin Mooncakes:
Ingredients for 15 mooncakes:
Custard filling:
Milk powder 60g
Wheat starch (or corn starch) 35g
Milk 120g
Egg 3
Unsalted melted butter 50g
Sugar 60g
- Mix every ingredient in a bowl, pour the mixture into a pan.
- Pan fry over medium heat for about 8 minutes until it turns into custard.
- Get the filling out into a container, cool down to room temperature, cover with a plastic wrap, keep in the fridge.
Skin:
Glutinous rice flour 50g
Regular rice flour 50g
Wheat flour 25g
Sugar 25g
Milk 185g
Condensed milk 25g
Butter 25g
- mix every ingredient except butter in a container.
- steam over medium low heat for 25 minutes. Use a plate to cover the container to preventing water from getting in.
- get the container out from the steaming pot, make some cuts on the steamed dough so it cools down faster.
- put 25g butter on the hot dough to let it melt.
- once the dough is not too hot, knead the dough until all the butter is absorbed in and the dough is smooth.
- divide skin dough into 15 small balls, each ball weighs 20g.
- divide custard filling into 15 balls, each ball weighs 25g.
- flatten a skin dough ball with your palm to make a palm-size round wrapper.
- put a filling ball on the center of the wrapper.
- gently wrap the filling and close the end.
- dust a layer of cooked glutinous rice flour on the moon cake to prevent from sticking.
- Put the moon cake on a parchment paper, press the pattern with a 50g size moon cake mold.
- To make pink mooncakes, grate a beetroot and get some juice. Before dusting a layer of cooked glutinous rice flour, dip the mooncake with some beetroot juice.
Ingredients for 15 mooncakes:
Custard filling:
Milk powder 60g
Wheat starch (or corn starch) 35g
Milk 120g
Egg 3
Unsalted melted butter 50g
Sugar 60g
- Mix every ingredient in a bowl, pour the mixture into a pan.
- Pan fry over medium heat for about 8 minutes until it turns into custard.
- Get the filling out into a container, cool down to room temperature, cover with a plastic wrap, keep in the fridge.
Skin:
Glutinous rice flour 50g
Regular rice flour 50g
Wheat flour 25g
Sugar 25g
Milk 185g
Condensed milk 25g
Butter 25g
- mix every ingredient except butter in a container.
- steam over medium low heat for 25 minutes. Use a plate to cover the container to preventing water from getting in.
- get the container out from the steaming pot, make some cuts on the steamed dough so it cools down faster.
- put 25g butter on the hot dough to let it melt.
- once the dough is not too hot, knead the dough until all the butter is absorbed in and the dough is smooth.
- divide skin dough into 15 small balls, each ball weighs 20g.
- divide custard filling into 15 balls, each ball weighs 25g.
- flatten a skin dough ball with your palm to make a palm-size round wrapper.
- put a filling ball on the center of the wrapper.
- gently wrap the filling and close the end.
- dust a layer of cooked glutinous rice flour on the moon cake to prevent from sticking.
- Put the moon cake on a parchment paper, press the pattern with a 50g size moon cake mold.
- To make pink mooncakes, grate a beetroot and get some juice. Before dusting a layer of cooked glutinous rice flour, dip the mooncake with some beetroot juice.
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