snowskin

<p>Soft and slightly chewy snowskin filled with creamy custard and a fresh tangy strawberry. Perfect for this mid-autumn festival!</p>

Strawberry Snow Skin Mooncakes

Glutinous rice flour (1/3 cup)

Rice flour (1/3 cup)

Wheat starch/corn starch (2 tbsp 2 tsp)

White sugar (1 tbsp 1 tsp)

Milk (1/2 cup 2 tbsp)

Vegetable oil (1 tbsp 1 tsp)

Milk powder (1/3 cup 2 tsp)

Cornstarch (3 tbsp)

Milk (1/3 cup 4 tsp)

Eggs

Sugar (1/4 cup)

Unsalted butter (2 tbsp 2 tsp)

Glutinous rice flour,

strawberries

Combine the milk powder, cornstarch, milk, eggs and sugar together in a bowl and whisk to combine

Pour the custard base into a small saucepan over medium heat and whisk continuously until the mixture begins to thicken

Using a rubber spatula continue to mix the custard until it thickens enough to form a ball

Mix the custard until the butter is fully incorporated

Wrap the custard in clingwrap and place it in the fridge to cool completely

Custard

Combine the rice flours, wheat/corn starch, white sugar and milk, whisk together until smooth

Cover the mixture and steam for 20 minutes, or until the centre is fully set

Roughly mix the mixture and allow it to cool completely

Using your hands knead the dough until the oil is completely absorbed

Remove one-third of the dough and knead in your desired colouring/flavouring, I used freeze-dried raspberry powder but you can use food colouring

Divide the white dough and pink dough into 5 equal parts

Combine the pink and white dough together to form 5 balls and set aside

Snow skin

Once the custard has cooled divide it into 5 equal portions (each should weight ~50g) 

Wrap a whole strawberry in each portion and form into a balls

Lightly coat a ball of snowskin in glutinous rice flour

Flatten the ball and roll it out with a rolling pin to form a circle

Place a ball of custard in the centre and pull the sides of the snowskin in to enclose the custard

Smoothen the surface of the dough and shape it into a mooncake using the dusted mould

Repeat with the remaining custard and dough

Refrigerate for 1-2 hours to set before serving

Assembly

https://www.youtube.com/watch?v=dIJ8l7_UONA

Strawberry Snow Skin Mooncake | Custard Snowskin Mooncake Recipe | Catherine Zhang

Snow skin mooncakes are no-bake and you can make them even without a mould!

Snow Skin Mooncakes with Custard Filling 奶黃冰皮月餅

g Glutinous rice flour

g Rice flour

g Wheat Starch

g Caster sugar

g Condensed milk

Milk

g Vegetable oil (Or any neutral flavour oil)

Coloring of choice ((Optional))

Custard powder

g Wheat starch

Unsalted butter (softened)

OR use another filling

glutinous rice flour

Mix glutinous flour, rice flour and wheat starch and sugar together in a mixing bowl.

Combine condensed milk, milk and oil together and add to the flour mix. Stir to combine.

Rub a thin layer of oil to coat a large shallow bowl, then pour the batter into the bowl, cover with plastic wrap and poke a few holes in the wrap.

Steam for 20 minutes.

Meanwhile, line the benchtop with a sheet of plastic wrap in preparation for kneading.2

Remove cooked mixture from steamer and using a spoon or spatula, scrape the cooked mixture onto the prepared plastic wrap. Let it cool slightly then knead it into a smooth dough. Wear gloves or rub your hands with a little oil to prevent dough from sticking.

Optional: If you want coloured wrappers, add colouring at this stage and knead it into the dough.

Wrap dough in plastic and rest it in the fridge for about 2 hours.

Snow skin wrapper

Mix eggs, sugar, custard powder and wheat starch in a bowl.

Heat milk and butter in a pan to a simmer. Don’t let it boil.

Pour the milk a little at a time to the egg mixture, whisking continuously to combine.

Pour the entire mixture back into the pan3 and cook on low, whisking continuously until mixture becomes very thick and comes together. Transfer to a bowl and keep stirring the mixture to get rid of any clumps and make it smoother if needed. Or pass through sieve if needed3.

Cover in plastic and cool in the fridge for at least 2 hours.

Custard Filling

We will use a 1:1 wrapper to filling ratio4, so divide the wrapper dough and filling into 25g portions and roll them into balls. Always keep dough covered with plastic wrap to prevent them drying out.

Take one wrapper dough and flatten it into a disc about 8-9cm. Holding the dough disc in your hand and place one custard call in the middle. Using the curve between your thumb and index finger, gently push the dough upwards to wrap it around the custard and seal the opening. Congratulations you’ve made a mooncake ready for moulding!

Dust the mooncake lightly with cooked glutinous flour and also dust the inside of the mooncake mould.

Place the mooncake into the mould (the end with the opening should face outwards so it becomes the bottom of the mooncake).

Gently press down on the mould and apply just enough pressure to press the pattern onto the mooncake - should feel a little resistance. Keep mooncakes in an airtight container while you repeat steps 2-5 with remaining portions.

Mooncakes can be eaten right away but serving chilled is recommended. Best to eat them within 2 days. It is possible to freeze them in an airtight container and store them for 2-3 weeks, Thaw in the fridge before eating. However, bear in mind that freezing could affect the texture of fillings.

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