Snowy Mooncake-imitate Wagashi Shape
1.
First, let's boil the custard filling, take 2 eggs, 60 grams of white sugar, 60 grams of milk, 40 grams of whipped cream, and stir evenly with a whisk.
2.
Sift and add 25 grams of all-purpose flour, 25 grams of orange powder, and 20 grams of milk powder. Continue to stir evenly with a whisk.
3.
Add 30 grams of unsalted butter and keep stirring continuously on low heat.
4.
Cook until the water evaporates and the batter becomes a ball, then spread it out and let it cool. Do not fry the custard fillings too dry, as it will have a rough taste and oily content, which will compromise the taste. After the custard filling is finished, if it feels too soft, you can put it in the refrigerator for a while for better operation.
5.
Next, let’s make the iced dough, 55 grams of glutinous rice flour, 50 grams of sticky rice flour, and 25 grams of orange flour. Mix well and sift.
6.
Mix 235 grams of milk, 20 grams of icing sugar, and 30 grams of condensed milk. After mixing them evenly, pour them into the powder and mix well.
7.
Sift it.
8.
Steam it in water for about 20 minutes, and poke it with chopsticks until there is no white paste at the bottom, which means it is already cooked.
9.
After the steamed snowy dough, put it in the fresh-keeping bag and let it cool a little before operation.
10.
After the dough is not hot, knead it through the preservation bag for a while, then take it out and knead it until it is smooth and does not stick to your hands.
11.
Leave half of the white dough and divide it into 3 even portions. Spread the coloring and matcha powder, knead until the color is even, and then set aside. Remember to cover with plastic wrap to prevent the surface of the dough from drying out.
12.
Take out the refrigerated custard filling, take 25 grams of filling and 25 grams of ice crust according to the ratio of 1:1. The outer crust can be matched with colors as you like. Generally, the two colors will work well. Pack the fillings and knead Circle spare.
13.
First, let’s make the simplest shape. After the filling is wrapped in ice skin and rounded, wrap it with plastic wrap and tighten it. Then the shape will come out. Then use chopsticks to make a dot on the top, and put a small red and white dough dot to decorate it. a bit.
14.
The second shape is to use chopsticks to make 5 equal indentations, and use chopsticks to make a dot on the top, and put a small round dough to decorate it.
15.
The third shape is to roll out the snow skin into thin round slices, and then make it into a siumai shape, with a small round dough in the middle to decorate it.
16.
The fourth shape is to use a spatula to carve out the shape of 6 equal parts, leaning in the middle and cutting left and right twice with a diagonal knife, and put a small round dough in the middle to embellish it.
17.
Color and shape are free to play O(∩_∩)O
18.
It tastes better after refrigeration.
19.
The texture and taste are amazing.
Tips:
1. Various auxiliary materials can be added to the custard filling, such as cooked salted egg yolk, chestnut, coconut, panna cotta, yokan, cranberry, etc. After being chopped or pureed, stir in the custard filling Just medium. The sugar in the custard filling can be increased or decreased according to your own preferences. If there is some condensed milk, it is best to add some, and the taste will be better.
2. If there is no orange flour (wheat starch), tapioca flour, corn starch, low-gluten flour can be used instead.
3. The ratio of the skin and the filling can be adjusted by yourself, it can be 1:1 (such as 25g skin: 25g filling). If the skin is too thin to pack, you can increase the ratio of the skin. It's fine to find the ratio you like slowly by yourself.
4. The best shelf life of snowy mooncakes is to have just refrigerated for 1-2 hours, at this time the taste is the best.
5. Use plastic wrap or a packaging bag, seal and refrigerate, and store it for 1-2 days. If you can't finish it, it is recommended to seal it and keep it in the freezer. Take it out and let it warm up at room temperature before eating.
