Name: Snowy Mooncakes: Mooncakes that Can be Made without An Oven
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Whole egg liquid; 2 pcs yolk; 60g Caster sugar; 50g cheese powder; 60g milk powder; 7ml Coconut milk; 80ml Light cream; 50g Unsalted butter; 40g Glutinous rice flour; 40g Sticky rice; 20g Low-gluten flour; 200ml milk; 60ml condensed milk; 60ml Vegetable oil; 2g Pumpkin powder; 1g Purple Sweet Potato Powder; 1g Matcha powder

Snowy Mooncakes: Mooncakes that Can be Made without An Oven

1. The raw materials are weighed out.

2. The raw materials are weighed out and placed.

3. Mixing Ingredient A: Whole egg liquid, egg yolk liquid, 60 grams of fine sugar, and mix well.

4. Mix ingredient B: custard powder, milk powder, 7ml coconut milk, stir well.

5. Mix materials A and B, and stir evenly.

6. Mix C: Put 74 ml of coconut milk, whipped cream, 32 g of caster sugar, and unsalted butter in the milk pan.

7. Heat over low heat over water until the butter melts.

8. Add the AB mixture while stirring, and stir until fully mixed.

9. Pour the mixture into a non-stick pan and sauté over medium heat until it thickens and forms a ball.

10. After being out of the pot, wrap it in plastic wrap and put it in the refrigerator for more than half an hour before use.

11. Mix D: Mix glutinous rice flour, sticky rice flour, and low-gluten flour, mix well, and sieve.

12. Mix Ingredient E: Take another bowl, add granulated sugar, milk, vegetable oil, and condensed milk, and stir until the sugar melts.

13. Mix D and E and stir until there are no particles.

14. After sieving, pour it into a steaming bowl that has been lightly oiled.

15. Wrap it in plastic wrap, put it in a boiling steamer, and steam for 30 minutes on high heat until it is set.

16. Let it cool after being out of the pan and knead the oil on the surface into the dough.

17. Sprinkle cooked glutinous rice flour on the panel and divide the dough into four portions.

18. Add purple sweet potato powder, matcha powder, pumpkin powder, and cooked glutinous rice powder.

19. Knead well and refrigerate for 1 hour.

20. Take out the dough and divide it into 25 grams each; for the custard filling, divide it into 25 grams each.

21. Take a portion of the mooncake crust, squeeze it, put a portion of stuffing on it, push it up slowly with a tiger’s mouth, close it, and round it;