No music Snow skin mooncake recipe

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=6q-7ayVJzhM

• 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.

#############################

New on site