【Colorful flowing heart snow skin mooncakes】Small and fresh mooncakes, delicious and not greasy

This year's super hot Thai-style colorful plus the old Internet celebrity ice skin, as well as the coconut flow heart of biu juice as soon as you bite it, this moon cake is simply invincible~ With crescent moon white and colorful green with a jade-like texture, high-end and refreshing, it tastes soft and glutinous, and it is more refreshing than eating ice cream! The method of snow skin is very similar to Xuemei Niang's skin, but half of the amount of glutinous rice flour is replaced with sticky rice flour, and corn starch is also replaced with pure flour. In this way, it is better to shape, and the pressed pattern is not easy to disappear, it will not be deformed for a few days, and the epidermis is slightly translucent, and the color transition can also be super natural~ The filling I made is a custard filling, the taste is delicate and milky, if you like to make buns and bread, you can make more filling, so that maybe you won't have to worry about breakfast for a week~ The green color of the skin and filling is made of colorful powder. It has a colorful aroma, compared with matcha powder, the color stability is better, and it is added later, the color change can be seen, and when you do it, you can decide the color shade according to your preference.

Ingredients

Ice-skin

Glutinousriceflour 60 g

Stickyriceflour 60 g

Flour 30 g

Sugar 30-35 g

Milk 220 g

Condensedmilk 30 g

Cornoil 30 g

Colorfulflour 2-3 g

Colorfulcustardfilling

Milkpowder 50 g

Flour 25 g

Milk 100 g

Eggs 3(small)

Butter 40 g

Sugar 40-50 g

Colorfulpowder 12-15 g

Coconutflowcenter(3gofBobomold)

Coconutmilk 50 g

Milkpowder 15 g

Whitesugar 10 g

Cooking Instructions

Prepare the coconut flow part one day in advance: 50g coconut milk, add 10g of granulated sugar, 15g of milk powder, stir well,
Pour into a piping bag, squeeze into a silicone mold, and put it in the refrigerator to freeze overnight (more than 8 hours)
Let's make the snow skin part again: pour 220g of milk, 30g of sugar, 30g of oil and 30g of condensed milk into a bowl, stir well, then pour in 60g of glutinous rice flour, 60g of sticky rice flour and 30g of flour, stir well,
Sift into a bowl, cover with high-temperature plastic wrap, and steam over high heat for 25-30min until cooked through
Let's operate the colorful custard filling part when steaming the skin: pour 50g of milk powder, 25g of powder, and 40g of sugar into the bowl, stir well,
Mix 100g of milk and 3 eggs well.
Then pour into the powder mixture, stir well, and sift into a saucepan
Add 40g of butter, boil over low heat, and wait for the butter to melt slowly.
During the period, it will clump like a slippery egg, don't worry, it will slowly turn into a ball, and you can turn off the heat when you boil it to a state that does not stick to the scraper
Add 12g of colorful flour, let the flour evenly dip on the top of the dough, and then take it out.
Place on a kneading mat and wear insulated gloves to knead well while hot. Wrap in plastic wrap and refrigerate
After steaming, stir with a spatula, move to the kneading pad, and knead into a smooth dough,
Divide half and add 2-3g of colorful powder (depending on what state of color you like!) knead until even,
Then take one part of the white and one part of the green one to form a 25g dough
The filling is divided into about 20-22g dumplings, rolled out in your hands, and then wrapped in coconut jelly that has been frozen the day before, and quickly wrapped
The snow skin part is also pressed into a round piece, put the filling in, buckle upside down, and slowly press down with the tiger's mouth to close it.
Dip a little hand flour (cooked glutinous rice flour) on the surface of the ice skin and press it out with a mold
The colorful flowing snow skin mooncakes are ready!
The blue and white colorful mooncakes look like carved jade.
The skin tastes soft and glutinous, as soon as you bite into it, the colorful aroma rushes to the depths of the soul without concealment, and the custard filling is so delicate that it melts when you sip it, sweet but not greasy.
The coconut milk burst into the mouth, and the coconut aroma and colorful aroma were entangled, and they lingered for a long time after eating.