From Batter to Noms: Making Matcha Labubu Mooncakes! скачать в хорошем качестве

From Batter to Noms: Making Matcha Labubu Mooncakes!

It was Mid Autumn Festival recently and I made some performative labubu mooncakes! They were so fun to make and quite a few accidents happened, maybe because Labubus really are demons? I hope you enjoy the video and don't forget to like, comment and subscribe for more travel and food videos! Lava Matcha Snow Skin Mooncakes Matcha lava Filling- (5g each) Matcha powder 4.5g Milk 75g Cream 45g Cornstarch 1.5g Sugar 7.5g 1. Use some cream to mix the matcha powder into a paste 2. Put the rest of the ingredients into a sauce pan, and mix on medium heat until it forms a thick yogurt-like texture. 3. Remove from heat and mix the matcha paste in. 4. Pip them in 5g sphere moulds, and freeze (make it the day before) Matcha Filling- (20g each) Cake flour 24g Wheat Starch 24g Milk powder 24g Matcha powder 12g Egg 73g Sugar 24g Milk 73g Butter 12g Cream cheese 36g 1. Add everything except butter and cream cheese into a saucepan, and heat on medium heat until it turns lumpy. 2. Add in the butter and cream cheese and mix until it doesn’t stick to the spatula 3. Wrap with cling film and let it cool down in the fridge. Snow Skin Mochi (25g each) Glutinous flour 60g Non-glutinous rice flour （Jōshin rice flour） 40g Wheat Flour 25g Sugar 20g Milk 185g Condensed milk 15g Butter 25g 1. Mix everything but the butter, sift it into a glass container. 2. Cover it with cling film and poke a few holes, and steam for 25 minutes. 3. After steaming, add in the butter, incorporate it and stretch the mochi until it cools down, and add matcha powder according to your color preference. Assemble 1. De-mould the lava filing, keep it in the freeze to sure it stays hard. 2. Separate each component and roll it into a ball. 3. Make a hole in the middle of the matcha filling, put the lava filling inside and wrap it inside the matcha filling, make sure it’s fully covered so the lava filling doesn’t come out. 4. Wrap the whole filling inside the matcha snow skin, make sure there is no gaps/air inside. 5. Dust them with cooked glutinous flour and put them in the mooncake mould. Press and done! Custard Mochi Mooncake Custard filling (20g each) 2 eggs Sugar 30g Milk 100g Milk powder 30g Cake flour 25g Corn starch 25g Butter 30g 1. Add everything except butter into a saucepan, and heat on medium heat until it turns lumpy. 2. Add in the butter and cream cheese and mix until it doesn’t stick to the spatula 3. Wrap with cling film and let it cool down in the fridge. Outer cookie (25g each) Butter 75g Icing sugar 30g Egg 12g Cream 18g Cake flour 145g Milk powder 12g 1. Cream the soften butter and icing sugar together 2. Add in the eggs and mix till incorporated 3. Add in the cream and mix till incorporated 4. Mix the cake flour and milk powder with a spatula. 5. Let it rest for at least one hour. Mochi Filling(5g each) Glutinous flour 50g Sugar 15g Milk 80g Butter 15g 1. Mix everything but the butter, sift it into a glass container. 2. Cover it with cling film and poke a few holes, and steam for 25 minutes. 3. After steaming, add in the butter, incorporate it and stretch the mochi until it cools down. 4. Separate them into 5g, and put it in the fridge to rest. Assemble 1. Separate each component and roll it into a ball. 2. Make a hole in the middle of the custard filling, put the mochi inside and wrap it inside the custard filling, make sure it’s fully covered so the matcha doesn’t come out. 3. Wrap the whole filling inside the cookie, make sure there is no gaps/air inside, also make sure there’s no cracks or the mooncake will crack after baking. 4. Dust them with some flour and put them in the mooncake mould. Press and put them on a baking tray 5. Bake at 180 degrees for 13-15 minutes Follow me on Youtube    / @kwyl_noms   Instagram   / imkwyl   Instagram   / kwyl.noms   Twitch   / imkwyl