Salted Egg Custard Snowskin Mooncake Recipe (金沙奶黃冰皮月餅) with Papa Fung, September 17, 2020
Just in time for Mid-Autumn Festival! This snowskin mooncake has a creamy salted egg custard filling, to give you that sweet and salty goodness.
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Salted Egg Custard Snowskin Mooncake Recipe
This recipe makes around 23 mooncakes.
[Ingredients]
Filling:
4 Salted Eggs
4 Eggs
50g Milk Powder
50g Custard Powder
50g Pastry Flour
60g Sugar
50g Unsalted Butter
15ml 35% Cream
150ml Milk
3tsp Condensed Milk
Snowskin:
100g Rice Flour
100g Glutinous Rice Flour
60g Wheat Starch
100g Sugar 60ml Oil
400ml Milk 2tsp Condensed Milk -
[Directions]
Filling
Separate your salted egg yolks, rinse the yolks and steam for 10mins. Crushed yolks, set aside.
Whisk eggs, milk, cream, condensed milk together. Add in sugar, sift in custard powder, milk powder and pastry flour into mixture and mix. Strain mixture into a pot and cook until thickened in medium low heat (remember to stir). Once thickened, add butter and salted egg yolk pieces and continue mixing and cooking until mixture is dough-like. Set aside to cool.
Knead custard filling until it is smooth, then roll it out into balls, set aside in the fridge for 1hr.
Snowskin
Mix condensed milk with milk and sugar, sift in rice flour, glutinous rice flour, wheat starch and mix. Once combined, add oil and mix. Strain mixture into an oiled pan and steam for 20mins. Set aside to cool.
Take a handful of glutinous rice flour and cook it on a frying pan until slightly toasted and set aside.
Knead wrapper dough until. Wrap it up, set aside.
Assembly
Divide the wrapper into even pieces (make sure it’s the same amount as the filling balls). Take a wrapper, squish it flat and place filling ball in the middle and wrap the snowskin around the filling and pinch the seams to seal it up. Place the ball into cooked glutinous rice flour and roll it until evenly coated. Place the ball into a mold and press it out into mooncake shape. Chill for 3 hours and serve (tastes better when chilled).
餐車美食學
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