Cranberry Custard Snowy Mooncakes
1.
Weighing the powder of the ice skin part
2.
Add milk, stir evenly without particles
3.
Add corn oil, condensed milk
4.
Mix well (hang in the air and draw a circle until you can't see the oil floating on the surface)
5.
Boil a pot of hot water, heat it over water
6.
Medium-high heat, 20-25 minutes, the batter is cooked through, the steamed batter is out of the pot with chopsticks, it is normal that there is a layer of oil on the surface, let cool.
7.
When it is warm, put on the gloves and start to knead the dough, knead in all the oil on the surface just now, the dough will gradually become smooth and delicate
8.
The kneaded dough is sealed with plastic wrap and refrigerated, and then make the custard filling. The custard filling formula is on it. I didn’t take any shots during the process. The specific method is: the butter is softened at room temperature and whipped evenly, then add fine sugar and beat to volume. Double the size, add the eggs in portions and beat them well, each time they must be fully fused together before adding another egg, and finally sift in the orange powder and milk powder, and mix until there are no particles (the same as boiling a pot of hot water in advance). Steam for 5 minutes in the pot and stir. After 10 minutes, stir while steaming. When the custard is solidified and the custard is firm, it is ready. Add appropriate amount of cranberries and mix well.
Next, take out the small dose of ice skin
9.
Take a piece and press flat
10.
Wrapped custard filling
11.
Close the mouth, wrap some cake flour, and put it into the mold
12.
After molding, it tastes better after being refrigerated.
Tips:
The ratio of filling to crust is one to one. When making the pie crust, the surrounding area is a little thinner, which is convenient for closing without breaking the crust. If you like sweetness, you can add some sugar. The cake flour is just fried glutinous rice flour.
