Snow skin mooncake recipe скачать в хорошем качестве

Snow skin mooncake recipe

   • [No music] Snow skin mooncake recipe   Celebrate this year’s Mid-Autumn Festival with these beautiful snow skin mooncakes. Snow skin mooncakes are a Chinese dessert that have a soft chewy skin (similar to mochi) and filled with vanilla custard fillings. These snow skin mooncakes are eaten during Mid-Autumn Festival for dessert. The colourful skin can be dyed with so many different colors for a super pretty appearance. This snow skin mooncakes is so much easier than making a traditional mooncakes. In this video I will show you step-by-step how to make this foolproof snow skin mooncake recipe. You can personalize your snow skin mooncakes by coloring them with your favorite colour and fillings. Recipe: (Makes 10 mooncakes) Custard fillings: 50g milk powder 25g cornstarch 30g powdered sugar 110g milk 2 large eggs 30g condensed milk 30g unsalted butter ½ tsp vanilla extract Snow skin: 30g wheat starch 45g rice flour 45g glutinous rice flour 70g powdered sugar 1 tsp food colouring 150g milk 1 tbsp oil Method: To make custard fillings: 1.) In a bowl mix together all the custard ingredients, except the butter and vanilla. Mix well combine, and cook on low heat. 2.) At this stage add in butter and vanilla. Stirring continuously until the mixture becomes very thick and comes together. 3.) Transfer to a bowl and cover with cling wrap and cool in the fridge for at least 2 hours. 4.) Divide the fillings into 10 equal portions. Keep in the fridge. (The weight depending on the size of the mould). Snow skin wrapper: 1 .) Sieve all the dry ingredients. In a mixing bowl add in all sieved ingredients, milk and oil. Stir to mix well. 2.) Transfer the mixture to an another shallow bowl, cover with plastic wrap and poke a few holes on the wrap. Steam the mixture for 20-25 minutes. 3.) Remove cooked mixture from steamer and using a spatula, transfer the cooked mixture onto the working surface. Let it cool slightly then knead it into a smooth dough. Rub your hands with a little oil to prevent dough from sticking. 4.) Keep 80% of the white dough in the fridge until use. Add food colouring of your choice into another 20% of the dough and knead to mix. 5.) Wrap dough in plastic and rest it in the fridge for about 30 minutes. Assembly: 1.) Divide the snow skin dough into 10 equal portions. About 25g (The weight depends on the size of the mould) 2.) Roll each dough out into a disc. Add filling in the centre and wrap with the snowskin dough tightly and seal the edges. 3.) Coat with cooked “kao fun” cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. 4.) Store in an air-tight container covered with a kitchen paper. Transfer the mooncakes into fridge for 2 hours before serving. Note: 1.) The steamed dough may be sticky at first but the more you knead the dough the smoother and more pliable it will become. 2.) Make sure to shake off any excess glutinous rice flour to prevent the mooncake from tasting too powdery. 3.) For the “kao fun”, you can substitute it for cornstarch. 4.) Snow skin mooncakes are best enjoyed the day of. Keep the leftovers in airtight containers and refrigerate for up to 3 days. 5.) The longer they are kept in the refrigerator, the mooncake’s texture will lose integrity. So enjoy as soon as possible. #snowskinmooncake #midautumnfestival #mooncakes