Custard Snowy Mooncakes

Name: Custard Snowy Mooncakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g wheat starch; 40g Glutinous rice flour; 40g Sticky rice; 20g Corn oil; 180ml milk; 40g Powdered sugar; 200g Custard filling

by Mitin Waiting

5.0 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Occasionally change the moon cakes, how about a snowy moon cake? I really like the soft and waxy texture of the ice skin. After putting it in the refrigerator, it will become cool and chewy. It will come in one piece from time to time. It is also an excellent snack~

Ingredients

Custard Snowy Mooncakes

1. Pour wheat starch, glutinous rice flour and sticky rice flour in a container.

2. Add powdered sugar and mix gently.

3. Pour milk and corn oil in a bowl and mix well.

4. Pour the liquid into the flour and mix well with egg extract.

5. The mixed slurry is sieved twice to avoid large particles.

6. Cover the slurry container with plastic wrap and let it stand for about 15 minutes.

7. After the water in the pot is boiled, put the container into the pot and steam it over high heat for about 20 minutes, then stir evenly with a spatula while it is hot and let cool.

8. Knead the cold snowy dough, and it won’t stick at all with gloves.

9. Divide the snowy dough into about 30g each and knead it into a ball; divide the custard filling into about 20g each and knead it into a ball.

10. Take a piece of snowy dough and gently flatten it, put the custard filling on top, and gently put it away with a tiger's mouth.

11. Put a little butter in the mold to prevent sticking, and put the dough into the moon cake mold to form a shape.

Tips:
1. If you don't have disposable gloves, you can fry glutinous rice flour and sprinkle it to prevent sticking.
2. The taste and taste of snowy mooncakes will be even better when eaten after refrigerating for several hours.