Chinese cuisine

Easy

Snowy Mooncake

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These 3 flavors of snowy moon cakes are looking amazing and are an easy and delicious sweet snack. These lovely no-bake cakes in three colors are so particular and will be loved by everyone.

Watch more delicious videos from 大琼 Qiong Cooking on her YouTube channel.

Recipe

PRE TIME: 2 hr 20 min

COOKING TIME: 0

TOTAL TIME: 2 hr 20 min

4 SERVING

Ingredients:

Custard
3 Large Eggs
2.8 oz. Sugar
6 tbsp. Milk
1/4 cup Heavy whipping cream
4 tbsp. Wheat starch
4 tbsp. Cake flour
4 tbsp. Milk powder
1.7 oz. Unsalted butter
Dough
1.7 oz. Sweet rice flour
4 tbsp. Rice flour
4 tbsp. Wheat starch
1/8 cup Sugar
1 tbsp. Condensed milk
1/8 cup Oil
8.1 oz. Milk
1 tsp. Matcha powder
1 tsp. Cocoa powder
2 Tbsp Sweet rice flour

Directions:

Prepare 3 large eggs, and beat them for later use. These are some ingredients needed to make the custard filling Add 80g of sugar to the egg and mix it evenly Then add milk and heavy whipping cream and continue to mix well

Next, add cake flour, wheat starch, and milk powder. Sift them, this will reduce some flour particles. Milk powder can make the custard fillings milkier.

If there is no milk powder at home, the milk powder can be subtracted without adding. After sifting, stir well with egg extract.

Finally, sift the mixed batter again. The custard filling made in this way is more delicate.

Set a small fire to heat. Pour the batter into the non-stick pan. Then add unsalted butter in. Use a spatula to slowly stir the bottom of the pot. After heating for 2 minutes, the bottom of the pot starts to clump. Keep stirring.

After heating for 5 minutes, there are more lumps. We continue to stir. It's almost a dough when heated to 8 minutes. The custard filling should not be fried too dry, it will affect the taste. Not so delicate to eat.

Don't fry again after the dough is formed, take it out and let cool for later use. After letting cool, cover with plastic wrap and keep in the refrigerator for one hour.

Now let’s make the mooncake skin. Pour glutinous rice flour, rice flour, and wheat starch into a basin. Then add sugar, condensed milk, and 30g of cooking oil. Finally, add 230g of milk and mix well. Both rice flour and wheat starch are very soluble in water. A lot of bubbles will appear during the mixing process. Keep stirring, the bubbles will disappear slowly.

No need to filter, pour into a bowl and steam directly. After the water is boiled, serve it to the pot, turn to medium and low heat after boiling, and steam for 25 minutes. Put a plate on the bowl to prevent the water vapor from falling. In order to accelerate its heat dissipation, let it dry faster. You can make a few strokes in the middle.

Knead the dough when it's not hot. Finally, knead all the oil into the dough. This dough is very sticky. It is recommended to wear gloves throughout the operation. Knead it for about 2-3 minutes. The final dough is very smooth and delicate.

While the dough is cooling, prepare some cooked sweet rice flour. Prepare 2 tablespoons of sweet rice flour and heat it in the microwave for 40 seconds. Just done when you can't smell the raw flour flavor.

Now we take out the refrigerated custard filling. At this time the custard filling has hardened a bit. Put it on the silicone pad and rub it. After kneading, the custard filling will become more delicate. It’s better to form a group, not looser like before. Knead it for about 3-4 minutes. The custard filling can be used as moon cakes. You can also make custard buns. You can see the surface of the custard filling is very smooth after kneading. The recipe I gave can make 450g custard filling. Divide into 18 portions, each portion is 25g. Round it up and put it on a plate for later use.

Now let's pack moon cakes. Take out the cold dough and divide it into 3 portions. Make 3 kinds of moon cakes. Each serving is about 135g.

Let's make matcha flavor first. Take a portion of dough and add 5g matcha powder to it. Knead the matcha powder into the dough and knead well. Then divide it into 6 portions, each is about 22-23g. Round each small dough and set it aside for later use.

Next, make the chocolate dough. Take a portion of the dough, add 5g of cocoa powder to it, and knead it evenly. Also, divide it into 6 parts, each is about 22-23g. After the 3 colors of dough are ready, the next step is relatively simple.

Take a dough and flatten it in the palm of your hand. Put on a custard filling, and in turn, push it down slowly with your hand tiger’s mouth. Then turn around. Slowly tighten it with your hands.

After wrapping, put it in the cooked sweet rice flour and roll it around to prevent sticking. Rub it with your hands to drain off the excess sweet rice flour. Squeeze it a little longer, put it in the mold, and press out the pattern. Put all the 18 mooncakes in the baking pan.

Wrap it with plastic wrap and put it in the refrigerator for at least 2 hours.

Enjoy!