Hello everyone, welcome to "Amanda Tastes"
Mid-Autumn Festival is just around the corner
In my previous years, I've always made mooncakes, so similarly I will be making them this year as well
I did a live stream last week. Did anyone watch it?
This year, I will be making a special flavoured mooncake
Personally, I quite like it
Which is the salted egg yolk ice cream mooncake
As salted yolk ice cream was very popular summer this year
I tried it and I thought that it's very suitable to incorporate into a mooncake
The outer layer is snow skin
So when you eat it, it resembles the texture of ice cream mochi slightly
First, let's make the ice cream
It’s pretty similar to the black sesame flavoured ice cream I’ve done before
You need to make the custard cream first
Add sugar and vanilla to the egg yolk
Mix well with a whisk
Crush the salted egg yolks. I'm using regular salted eggs, which are cooked
I then peel the salted egg and scoop out the egg yolk
Pour 170ml of milk into a small pot, along with 75ml of fresh cream
Add the salted egg yolk
Gently simmer under a low heat
Until small bubbles are appearing on the surface and the mixture almost boils
Turn off the heat and slowly pour it into the beaten egg yolk
Mix with a whisk rapidly, while pouring in the hot mixture
Then pour the mixture back into the pot
Continue heating using the lowest heat
Pay attention and keep stirring while heating
Make sure to not let it overcook
With this type of powderless custard
The most important thing is to not let the mixture boil completely
Heat the mixture until it reaches about 80˚C
Make sure the texture is viscous
And when it clings to the spatula to form a thick layer
Turn off the heat at this point
Add a slice of cheese while the mixture is still warm
To let the cheese melt
Pour the cooked custard back into a bowl
Mix it slightly to dissipate the heat
Then cover it tightly using cling film, making sure it touches the surface of the custard
Chill the custard in the refrigerator to cool completely
While waiting for that, we can prepare the outer layer "snow skin"
Making the skin is somewhat similar to the Minion ice cream mochi recipe that I've made before this
Mix the glutinous rice flour, cornstarch, sugar and milk
As well as some oil
Mix them well until it reaches a slightly thick texture
Cover with cling film, leaving a little gap at the side
Heat the batter in the microwave for two minutes
Take it out and mix it around slightly with a spatula
Cover it with cling film again
Then let it spin in the microwave again for 1.5 - 2 minutes
Until the dough is cooked throughly
Next, wrap the dough using cling film
Then put it in the fridge to chill and set
The custard should be ready to use for the ice cream by now
With the remaining 225ml of fresh cream
Mix using a handmixer until there are visible patterns are seen on the surface
And is thick enough to hold itself (soft peak stage)
Add the cooled custard to the cream
And continue to mix using the handmixer
It's best to use an ice cream maker for the next part
Pour the ice cream mixture into the machine
Let it mix for roughly 10 minutes
My ice cream maker can yield roughly two bowls
And the amount of ice cream mixture here is also just two bowls
The ice cream will still be soft after mixing
So place it into a container
And freeze it until it is more set and solid
In the meantime continue preparing the skin
Cook the glutinous rice flour over small heat
Until it is slightly yellow. We will soon use this to powder our hands
Take out the cooled glutinous rice dough from the fridge
With your hand, scatter some of the cooked glutinous rice flour over the working surface
Knead the dough into a long roll
Slice the dough into small portions, each weigh roughly 20g
Shape the dough to form small balls
With a rolling pin, roll out the dough to form round sheets
Sprinkle the glutinous rice flour occasionally to prevent the dough from sticking
The glutinous rice flour dough can be quite sticky
Place the rolled out sheets onto a cling film
Separate the sheets using a layer of cling film everytime you finished making the next one
Repeat the similar steps
Set them aside to be used for later
Right now the ice cream should be already set
We have to divide them into small portions
In order to do this, use the cling film to wrap the ice cream portions
Next, scoop out the ice cream
It's best to ensure that every ice cream portion weighs around 30g
Wrap the ice cream using the cling film
You can use your hands to shape them into balls
The quantity given is also about the same
It can yield about 8-10 portions
After this, put it back into the refrigerator to let it set completely
Subsequently we can start with the wrapping
Choose a piece of the flattened dough sheet and wrap the ball ice cream into the centre
Be careful not to apply too much force while stretching the sheets
This is because the sheet does not have sufficient elasticity
After sealing the bottom, there will be a little excess dough at the side
Trim away the excess part
The end products are still not suitable to be pressed into the mould
You have to put it in the refrigerator and let it freeze for a while
Alright, so now is the time to take out our mooncake mould
Do you still remember this mould?
It was also used to make last year's mooncake
This is a 50g mold
I changed the new packaging earlier this year
Unlike last year, the mould and the stamps will be placed together
There are four stamps to choose from
The new mould has such a pink bow tied at the side
Pick a stamp with the pattern that you like
Fit the stamp into the mould
Turn the knob at the top to lock the stamp into place
When the mochi ice cream is slightly hard, but you can still pinch it and shape it
Flour the surface using some glutinous rice powder to prevent sticking
It's now ready to be pressed into the mould
The ice cream will then look something like this
You can choose whatever stamps with different patterns based on your personal preference
Immediately after pressing the mould, put them into the refrigerator to chill again
The pattern will disappear if melting occurs
Alright, so we have completed today's snow skin salted egg yolk ice cream mooncake
Isn't it quite simple?
In fact, snow skin moonscakes should be considered as one of the easiest variety of mooncakes to make
Let's try one now
I wonder if you have eaten salted eggyolk ice cream before
If you haven’t tried, I strongly recommend that you give this a try
It tastes salty and sweet, but not too overwhelming
And there is a strong fragrance from the salted eggyolk
I think it is a very interesting taste
It's also quite suitable to put it into a mooncake
Ok, that’s it for today
Mid-Autumn Festival holiday will be arriving soon
I hope everyone will have a great time during the holidays
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See you next week. Bye bye!