Custard Snowskin Mooncake 奶油冰皮月饼
Lightly sweet, creamy and milky custard encased in a chewy, soft dough that is served chilled. This makes an absolute gem of a recipe to have up your sleeve, not only during Mid-Autumn Festival.
Servings: 10 x 50g mooncakes
Ingredients
Custard Filling
- 50 g unsalted butter softened
- 30 g castor sugar
- 2 eggs
- 40 g milk powder
- 20 g wheat starch or corn starch
Snowskin
- 170 g drinking water
- 3 tbsp milk powder
- 100 g gao fen/koh fun *see notes
- 40 g icing sugar
- 20 g shortening
To Assemble
- 1 mooncake mould (50g)
- 20 g gao fen/koh fun
Instructions
To Make Custard
- Fill a double boiler with water, and bring water to a boil while you prepare custard mixture.
- Cream butter and sugar until light and doubled.
- Add egg and mix until well incorporated. The mixture will look like it is splitting but don’t worry, it will be fine after adding in the dry ingredients.
- Add in milk powder and wheat/corn starch, then mix to combine.
- Transfer mixture to a stainless steel bowl, and place onto double-boiler. Reduce to medium heat, and start whisking until mixture is smooth.
- Cook on top of double boiler, stirring constantly with spatula until mixture no longer sticks to the back of the spatula. When the custard filling is cooked – it is solid and firmer in texture. Remove from stove.
- Cover with layer of cling wrap and chill custard in fridge to set.
- Remove custard from fridge and divide into 10 x 20g portions. Shape into round balls. Cover with cling wrap and let rest in fridge whilst you prepare your snow skin dough.
To Make Snowskin Dough
- Stir milk powder into drinking water until dissolved, then set aside in the refrigerator to cool down.
- [CONVENTIONAL METHOD] Sift gao fen and icing sugar together into a clean bowl then mix evenly using whisk. Rub shortening into flour mixture using your hands. Add in cooled milk mixture gradually (depending on your flour absorbency, you may require a lesser amount between 140-170g) and mix using a spatula until dough forms. Then knead dough for several minutes to combine.[THERMOMIX METHOD] Place gao fen and icing sugar into mixing bowl then blend on Turbo/2 seconds. Add shortening, and knead 30 seconds. Set to 1.5 minutes of kneading, and gradually add in cooled milk mixture on to the lid (depending on your flour absorbency, you may require a lesser amount between 140-170g) and allow to drip in. Allow the dough to form into a big ball.
- Flour your work station with gao fen. Divide the dough into 10 x 30g portions then roll each portion into round ball.
To Assemble
- Flatten each dough ball, either with a rolling pin or your palms, into a thin circle. You would want the centre to be thicker, and the sides to be thinner.
- Place custard ball in the middle and wrap in snowskin dough then pinch to seal the seams. Roll into a ball.
- Dust either the mooncake mould or the dough ball with gao fen. Press the dough firmly into the mould, and push the level to release mooncake from mould.
- Store mooncakes in a single layer, in an air-tight container, and refrigerate for at least 3-4 hours or overnight and serve chilled! These snowskin mooncakes are best consumed within 3 days.
Notes
What is gao fen / koh fun?
Gao fen 糕粉 is cooked glutinous rice flour which you should be able to find in local bakery supply stores. If you are not able to source for this ingredient, you can make your own by sifting raw glutinous rice flour and steam on high heat for about 45 minutes until cooked. You will need to sift the cooked glutinous rice flour again when you want to use, as per recipe above.