SNOWSKIN MOONCAKES RECIPE RECIPES

Steps:

• Make creamy custard filling. In a small pot over slowest heat, dissolve Granulated Sugar (1/2 cup) with Milk (100 milliliter).
• Sift all the Wheat Starch (1/2 cup), Cake Flour (2 tablespoon), and Custard Powder (1 1/2 tablespoon) quickly. Stir to combine well. Add Egg (2) and Unsalted Butter (2 tablespoon) in. Keep stirring forcefully in the whole process to combine everything and avoid caking.
• Heat until the mixture becomes very thick and form a paste texture. Remove from fire and keep stirring for several minutes until it become fine and smooth.
• Transfer out, cool down and cover with plastic wrapper. Refrigerate for several hours until hardened so you can shape the filling easily.
• Combine Milk (185 gram), Granulated Sugar (40 gram), and Vegetable Oil (18 gram) well and then mix with Wheat Starch (20 gram), Rice Flour (35 gram), and Sweet Glutinous Rice Flour (45 gram).
• Strain once and set aside for 30 minutes.
• Cover with plastic wrappers and steam over high fire for around 30 minutes until it becomes slightly transparent.
• Transfer out and stir with chopsticks forcefully for several minutes until fine and smooth. Transfer to a plate and cover with plastic wrapper. Knead with both hands for several minutes until the surface becomes oily. Refrigerate for at least 4 hours before assembly.
• In a fry pan, stir fry Sweet Glutinous Rice Flour (1/3 cup) on medium low heat until the flour turns light yellow. Remove it from the heat. Set aside to cool down.
• Measure each wrapper around 20 grams and filling 30 grams. Then shape both the wrapper and filling to balls.
• Prepare the dusting flour, filling, wrapper, and mooncake stamp. Assemble the mooncake stamp well and then dust with flour. Shake off extra flour and set aside.
• Wrap the filling with wrapper and seal completely. Then shape to a ball firstly and further to an oval. Place the oval to stamp, unsealed side first, flat with bottom with fingers; push the shaping tool to stamp the flowers.
• Then demold carefully. If you find the mooncake is sticky on the stamp, use the other hand to help separate.
• Serve and enjoy!

Steps:

• For filling, soak Gelatin Powder (15 gram) and Water (150 gram) in a small bowl for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
• Blend fresh Durian Pulp (400 gram) and sifted Powdered Confectioners Sugar (25 gram) to smooth. Transfer to a bowl and pour in gelatin, mix well.
• Use scissors to cut cling wrapper to 15 pieces small square. Weigh blended durian to about 25 grams on the plastic wrap and wrap it up to a small ball. Then put in the refrigerator to chill for at least 30 minutes to set.
• Combine Sweet Glutinous Rice Flour (25 gram) and Snowskin Flour (115 gram) in a large bowl and set aside.
• In a pot, add water with powdered sugar and Crisco (23 gram) together. Bring to boil until crisco melted, stir with a hand whisk.
• Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough to smooth and add Egg Yellow Food Coloring (to taste) and knead well again. Add more flour if the dough is still too sticky.
• Measure dough to about 25 grams, about 14-15 pieces, and wrap in the durian filling. Roll it into ball shape and dust with some flour. Gently press it into the mold, remove from mold and store in an airtight container to chill for several hours before serving. Enjoy!