Snow Skin Mooncakes is best dessert to celebrate the mid autumn festival. My recipe is easy and fast. I am going to show you 2 different flavors: the red bean paste with green tea & black sesame paste with custard
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Equipment
- Microwave
Ingredients
Custard and sesame flavor
- 15 g custard powder (fig1)
- 15 g wheat flour (fig2)
- 30 g icing sugar (fig3)
- 25 g glutinous rice flour (fig4)
- 25 g rice flour (fig5)
Custard and sesame flavor milk mixture
- 15 g melted unsalted butter (fig7)
- 25 g condensed milk (fig8)
- 130 g milk (warm (about 30°C)
Custard and sesame flavor filling
- 200 g black sesame filling (fig6)
Matcha and red beans flavor
- 5 g matcha powder (fig9)
- 10 g cake flour
- 15 g wheat flour (fig2)
- 30 g icing sugar (fig3)
- 25 g glutinous rice flour (fig4)
- 25 g rice flour (fig5)
Matcha and red beans flavor milk mixture
- 15 g melted unsalted butter (fig7)
- 25 g condensed milk (fig8)
- 130 g milk (warm (about 30°C)
Matcha and red beans flavor filling
- 200 g red bean paste (fig10)
Coating
- 2 tbsp cooked glutinous rice flour (Check the video for how to make cooked glutinous rice flour)
Instructions
- Mix the ingredients of each moon cake with the milk mixture. Cook for 2 minutes in a 1200W microwave
- Let the dough cool to 40 degrees, knead the dough until smooth
- The dough and fillings divided into 25g each. Flatten the dough and wrap the filling.
- Coat the dough with the coating. Put the dough into mooncake mold and use mooncake mold to shape it
- Put it in the refrigerator and freeze for at least 1 hour. When serve, place in the room temperature to soften it up.
Notes
Ingredients - Click to enlarge the image
