Hello everyone, I’m Xiao Gao Jie, let’s make snowy mooncakes with custard flavour filling today.
It takes time for filling to cool, so let’s make the filling first.
Mix milk powder, wheat starch, and milk.
If milk powder is lumpy, sift it first.
These three are easy to mix.
Then put in the remaining ingredients.
Eggs, melted butter,
and sugar.
After the wheat starch and milk powder are mixed well, the rest are easy to mix.
No lumps.
Pour into a frying pan.
Then start on low heat.
Don't rush.
In the first few minutes, you don’t see any changes.
However its temperature is slowly rising overall.
Suddenly you see a little solid on the scraper.
From now on it starts to solidify.
Reduce the heat to minimum.
Keep stirring.
The change will happen fast from now on.
After it becomes solid, press it with a spatula like this.
The larger lumps are crushed.
The filling is ready, it took about 9 minutes.
The filling is slightly softer than the filling inside moon cake when you taste it,
since it’s hot right now, after cooled, it will harden a little.
Besides the snowy mooncake itself is served cold.
If the filling is over cooked,
after refrigerating, the filling may taste dry and hard.
Cool it to room temperature first, Then chill it in a fridge.
Now let's make the wrap.
Mix all ingredients except oil.
Stir well.
It's all starch, and very easy to mix.
Pour into a small bowl.
Steam.
Cover with a small plate to prevent water from dripping in.
Steam for 25 minutes on medium low heat.
Now let's cook some glutinous rice flour.
Two tablespoons are enough.
It will be used when pressing the mooncakes at the end.
Stir-fry for 5 minutes on low heat.
After it's steamed, take it out.
Pour oil.
You can also add oil before steaming.
Cut it with a spatula to cold it down faster.
When it is not too hot, we can knead it.
Pour the oil from the bowl as well.
From now on we will wear gloves.
After a few kneading, it turned into the right texture.
When you squeeze it, it will freeze in that shape.
Then you know that it will stay in its shape after pressed by a mooncake mold.
When you don't see any oil, the dough is ready,
You see its texture become very smooth.
Now it is time to colour.
I use a beetroot.
It’s a bit wilted, it's been in a refrigerator for a long time.
The colour is concentrated.
shred it.
A few drops of beet juice is enough.
Some people think beet is red, but it is actually purple.
Divide into small pieces.
Each one is 20 grams.
You can make 16 of them.
The fillings are also cooled.
You see, it is a little bit harder after cooled.
This is texture when you finally taste it.
Each filling is 25 grams.
Round it.
You will get exactly 16 fillings.
The fillings and wrap are ready, let’s make mooncakes.
Round it first.
Then flatten it in the palm of your hand.
You don't need dry flour for dusting.
Wear gloves, it won’t stick to your hands at all.
It doesn’t need to be very big, it’s about the size of your palm.
Put on the filling.
This filling is a bit softer than ordinary mooncake filling.
It changes shape when I gently press it.
It doesn't matter.
When wrapping mooncakes, most of time you press the wrap without touching the filling.
Gently press down the wrap from all sides.
After turning it around, the mooncake is almost done wrapping.
Close it with your index finger and thumb.
You see a mooncake is made without touching the filling much.
This is a 50-gram mold.
Before using the mold, dust some cooked glutinous rice flour.
You don't need to dust the mold before pressing every mooncake.
Only when you feel it become sticky.
Dust some cooked rice flour on mooncake as well.
Then remove the excess.
Make it slimmer.
Put it on a parchment paper.
Sealed side up.
The sealed side is thicker than the rest.
We press here to show the mooncake design.
Give a quick and firm press, but don’t stay too long.
Remove it immediately
The mooncake does not stick to the mold at all.
Freshly made moon cakes can be served after chilling a fridge for an hour or two.
Let's cut one and take a look.
The wrap and filling are very soft,
The filling is creamy and fragrant.
The thickness of the wrap is just right.
Snowy mooncakes are not baked.
That is, the bacteria are not killed by the high temperature.
It can easily go bad at room temperature.
You can store them in a freezer.
The temperature of the fridge is not very friendly to starchy food.
The mooncake wrap is mainly made of starch.
It can easily become stale and hardened.
So don’t store it in the fridge for a long time, and not to stay overnight.
When eating, take it to a fridge to thaw a few hours.
You see, this mooncake has been frozen very hard.
After thawing, let’s take a look at its texture.
Freezing has no effect on the fillings, and can not taste any difference.
The crust after thawing is not as soft as freshly made,
but it is still smooth.
Over all the mooncake tastes good.
Mooncakes are so beautiful, I wonder if Chang'e in the moon palace also wants to taste it?
I wish you all safe and fulfilled!
I’m Xiao Gao Jie. Thank you for watching, see you in the next episode^^