Snow skin Mooncakes
Hello everyone, do you prefer snow skin mooncakes or the classic baked mooncakes? Further to my previous post, I’ve spent another full evening to make snow skin mooncakes using “natural food colouring”!
Ingredients
Outer skin (for 15 mooncakes)
- 50 g Rice flour
- 25 g Wheat flour
- 50 g Glutinous rice flour:
- 25 g Oil
- 180 g Whole milk
- 20 g Sugar
- 25 g Condensed milk:
Custard filling
- 35 g Wheat flour
- 120 g Whole milk
- 50 g Unsalted butter
- 50 g Sugar
- 3 Eggs
- 60 g Milk powder
Natural food colouring
- White: Natural, no food colouring
- Pink: Red cabbage stock + lemon juice
- Red: Beetroot juice
- Yellow Tumeric powder
- Green Matcha powder
- Blue Red cabbage stock + baking soda
- Indigo Red cabbage stock
Instructions
Custard Fillings
- Add 60g milk powder, 35g wheat flour, 120g whole milk, 60g melted unsalted butter, 50g sugar, 3 eggs into a mixing bowl. Use a spatula to stir the mixture.
- Pour the mixture into a pan and cook at low heat. Keep stirring the mixture until it solidifies.
- Transfer the custard fillings into a bowl and cover the surface with a cling film. Keep it refrigerated.
Snow skin
- Add 50g rice flour, 25g wheat flour, 50g glutinous rice flour, 180g whole milk, 20g sugar and 25g condensed milk to a large mixing bowl and stir it.
- Pour it into a small bowl and steam on medium heat for 30 minutes. Cover the top with a small plate to prevent the water droplets from dripping onto the surface.
- After 30 minutes, transfer the bowl to a surface and pour 25g of oil.
- Starts kneading the dough until the oil vanishes and the surface is smooth.
Combination of filling & dough
- Divide custard fillings into small portions (each of which should weigh 25g) and roll it into a ball shape.
- Pull a small portion of dough (should weigh 20g) and roll it into a ball shape.
- Press the dough ball against your palm to produce a flat layer.
- Wrap one custard ball within the flat layer and seal it.
Final Steps
- Pat some flour gently onto the dough ball and knock out the excess flour.
- Place it under a mooncake mold and press it firmly to stamp the mooncake.
- Keep the mooncakes in the fridge for an hour.