Snowy Custard Mooncakes

Name: Snowy Custard Mooncakes
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 165g Pure milk; 45g Sticky rice; 30g condensed milk; 47g starch; 30g Salad oil; 80g Powdered sugar; 2 pcs egg; 50g butter; 10g cheese powder; 10g Cooked glutinous rice flour; 25g milk powder

by Piaoer 78

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

I tried to make snowy mooncakes for the first time, but the effect is different from the snowy mooncakes made by others. It feels a bit hard and not soft enough. I don’t know if I made a mistake in the process of water milling glutinous rice flour and water milling sticky rice flour. I have made glutinous rice before. Zi, I used water-milled glutinous rice flour. It tasted very good. I thought it would be better if you add water-milled rice flour. I didn’t expect it to be a bit unexpected. It seems that next time I will use glutinous rice flour and dipping rice flour to try. Up.

Snowy Custard Mooncakes

1.

2. 50g butter is softened at room temperature and beat with a whisk at low speed until smooth

3. Add 50g powdered sugar and beat until white

4. Add 2 eggs and beat well, add 120g of pure milk and mix well

5. 20g orange powder, 25g custard powder, 25g milk powder, pour together

6. Sift into the butter and mix well into a batter

7. Steam on the steamer for about 20 minutes in the water

8. After steaming, stir while it is hot, then knead it into a smooth dough shape when it is not hot, wrap it with plastic wrap, and keep it in the refrigerator for more than 1 hour

9. Pour water-milled glutinous rice flour, water-milled sticky rice flour, 27g orange powder, 30g powdered sugar, 120g pure milk, 30g condensed milk, 30g salad oil, and mix it into a batter.

10. Then pour into a sieve and sift

11. Steam over water for about 25 minutes

12. After steaming, stir and cool down

13. After cooling slightly, divide the dough and egg yolk filling into equal parts

14. Flatten the dough and wrap it with custard filling

15. Then close the mouth and make a round

16. Sprinkle a little cooked glutinous rice flour on the mold

17. Put the snowy mooncake into the mold and press it tightly

Tips:
1. The steamed custard filling will be smoother if you take it out halfway and beat it before steaming.
2. Wrap the custard filling with plastic wrap and put it in the refrigerator to prevent the custard filling from drying out