Matcha Custard Mooncake

Name: Matcha Custard Mooncake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Sticky rice; 50g Glutinous rice flour; 30g Cassava flour; 200g milk; 30g White sugar; 40g butter; 7g Matcha powder; 4 yolk; 45g fresh cream; 25g condensed milk; 50g Low-gluten flour; A few drops Vanilla extract

by Mingyue Dance Tsing Yi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

After receiving the Xuechu moon cake mold, the color is tender and tender, I especially want to make moon cakes once. On a whim in the past few years, after making hundreds of moon cakes, I vowed not to make moon cakes again easily. I still can't help but want to make it, but I just want to make simple snowy mooncakes. Haha

The emerald green of matcha is not only beautiful in color. The custard filling made by myself is not sweet or greasy, and it is delicious.

Custard mooncakes are not a rare thing anymore. With the recipes of various gourmet experts, they are constantly evolving and then evolving. The mooncake season is coming this year, and the mooncakes with custard filling are not small.

It seems complicated, but it is actually very simple. It has also been praised by many food lovers.

The finished products are not only expensive, but the sweetness may not be very suitable for everyone. It doesn't matter, we can do it at home.

Matcha Custard Mooncake

1. Prepare materials. Melt the butter in water in advance and set aside.

2. To make the custard filling: beat the egg yolk and sugar until there are no particles.

3. Add whipped cream, milk, and condensed milk and mix well.

4. Sift the low-gluten flour into the egg yolk paste in batches. Mix well

5. Add butter liquid and vanilla extract. Mix well.

6. The liquid is sieved and heated in water. During the heating process, you need to turn it over to turn up the condensed part at the bottom. (Be careful not to heat until it becomes crusty)

7. Heat for about 15 minutes, completely without water, stir well. After cooling, put it in the refrigerator and freeze for 40 minutes.

8. Matcha ice skin: prepare the ingredients.

9. Sift all the powder in the snow skin ingredients into a bowl, add milk and mix well.

10. After sieving the powder, put it in a pot and steam for 20-25 minutes until there is no water.

11. Stir the steamed snow skin while it's hot. Let cool.

12. Add matcha powder to the cold ice skin and knead it into a snow skin dough. The kneaded dough is bright and shiny.

13. The snowy dough is divided into 25 grams, and I left 110 grams of the original color dough as an embellishment, but I don’t need to leave it. Press the ice sheet to make it thicker in the middle and thinner on the sides. Put 20 grams each of the custard filling on the matcha ice skin and use a tiger's mouth to round the bottom.