Custard Snowy Mooncakes

Name: Custard Snowy Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Glutinous rice flour; 35g Sticky rice; 20g starch; 18g Corn oil; 185g milk; 50g Powdered sugar; 300g Custard filling

by Cooking for baby

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Some custard fillings were left when making custard buns, so I made some snowy moon cakes. The finished mooncakes are as white as jade, the outer skin is soft and smooth, the filling is full of milky flavor, and the method is simple and does not require baking. Students who do not have an oven can give it a try.
For the specific method of custard filling, please refer to custard bag. http://home.meishichina.com/recipe-90984.html"

Ingredients

Custard Snowy Mooncakes

1. Put milk, corn oil, and powdered sugar in a container and mix well.

2. Pour the flour into another container and mix well.

3. Pour the liquid raw materials into the powdered raw materials and mix them evenly.

4. Sift twice

5. Let stand for half an hour.

6. Cover with plastic wrap, steam the steamer for 25 minutes.

7. Stir the steamed ice skin while it is hot and let cool.

8. The cooled crust and custard filling are equally divided into 8 portions. For a one-to-one ratio, the 75-gram mold I used is about 37.5 grams each.