Snow Skin Mooncake

Snow Skin Mooncakes:
Recipe from @小高姐的Magic Ingredients YouTube Video:

Ingredients for 15 mooncakes:

Custard filling:
Milk powder 60g
Wheat starch (or corn starch) 35g
Milk 120g
Egg 3
Unsalted melted butter 50g
Sugar 60g

– Mix every ingredient in a bowl, pour the mixture into a pan.
– Pan fry over medium heat for about 8 minutes until it turns into custard.
– Get the filling out into a container, cool down to room temperature, cover with a plastic wrap, keep in the fridge.

Skin:
Glutinous rice flour 50g
Regular rice flour 50g
Wheat flour 25g
Sugar 25g
Milk 185g
Condensed milk 25g
Butter 25g

– mix every ingredient except butter in a container.
– steam over medium low heat for 25 minutes. Use a plate to cover the container to preventing water from getting in.
– get the container out from the steaming pot, make some cuts on the steamed dough so it cools down faster.
– put 25g butter on the hot dough to let it melt.
– once the dough is not too hot, knead the dough until all the butter is absorbed in and the dough is smooth.
– divide skin dough into 15 small balls, each ball weighs 20g.
– divide custard filling into 15 balls, each ball weighs 25g.
– flatten a skin dough ball with your palm to make a palm-size round wrapper.
– put a filling ball on the center of the wrapper.
– gently wrap the filling and close the end.
– dust a layer of cooked glutinous rice flour on the moon cake to prevent from sticking.
– Put the moon cake on a parchment paper, press the pattern with a 50g size moon cake mold.
– To make pink mooncakes, grate a beetroot and get some juice. Before dusting a layer of cooked glutinous rice flour, dip the mooncake with some beetroot juice.

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