Tinrry Afternoon Tea Mooncakes (Custard Filling)

Cooking Instructions

1. ⭐️ Follow our public account: Tianyuejia Baking to get more tutorial videos & baking tools, and preferential information on materials.
   
   Taobao store:
   
   If you have any questions during the production process, you can scan the code to add my little assistant's WeChat, she will give you a detailed answer, you can also join the baking exchange group of Tianyuejia, and there will be Taobao discounts~

   

2. Watch the video first and get all the raw materials ready

   

3. First boil a pot of hot water, and while boiling the water, we do the next step

   

4. Pour all the glutinous rice flour, sticky rice flour, flour and powdered sugar into a large bowl in the snowy skin mooncake

   

5. Add pure milk, generally use full-fat, and the fat is more sticky!

   

6. Then use a manual whisk to mix well, the powder will be a little lumpy at the beginning of the mixing, and slowly stir it will be mixed with the water and scattered.

   

7. Add corn oil and condensed milk and mix well until corn oil
   
   is no longer visible [Tips: Use salad oil without corn oil, replace it with colorless and odorless oil without salad oil, don't use olive oil and peanut oil]

   

8. There is a secret to mixing oil, the video can be seen more clearly, here is a simple description, the whisk should not touch the bottom of the basin, the hanging circle circle, you will see that the oil floating on the surface will slowly be mixed with the milk and invisible~~ This is a smooth mixture

   

9. Then pour it into the
   steaming bowl [Tips: It is recommended to use ceramic for the steaming bowl, so that the heating is even, it is best not to use stainless steel, and the bowl is not too deep]

   

10. The freshly boiled water has been boiled, put the ice skin batter into the boiling water and steam it over high heat for 25 minutes, until you can't see that the batter is cooked thoroughly
    [Tips: The fire power of the induction cooker, gas stove and other stoves at everyone's home is different, and the time is adjusted by yourself, just steam it]

    

11. During the steaming process, try not to let the hot water from the lid flow too much into the batter, otherwise it will be too sticky
    because the batter has too much water [Tips: If your batter is cooled, it is still sticky with gloves, for no other reason, that is, there is too much water, if it is our party, consider that different brands of powder have different water absorption, appropriately increase glutinous rice flour, and make sure that the water that flows back into the batter when steaming is not too much]

    

12. After steaming, a layer of oil will float on the surface of the batter, which is normal, so don't worry

    

13. After the ice batter comes out of the pan, in order to let it dissipate heat evenly, rub it with chopsticks and let it cool on a plate

    

14. As long as you don't have hot hands, you can knead the dough, be sure to wear gloves to prevent sticking, knead the oil that just floated on the surface into the dough, the technique is the same as kneading bread, and you can knead it all in soon, and it is best
    to have residual temperature [Tips: It is best to bring gloves, replace it with a fresh-keeping bag if you don't have it, these doughs, including glutinous rice balls, it is impossible not to stick to your hands, and your bare hands will definitely stick, no need to try]

    

15. Next, let's fry the cake flour, the cake flour is actually the glutinous rice flour after it is fried, stir-fry it over low heat, a little yellow, don't fry it, don't fry it, friends who don't want to fry it can also put 50g of glutinous rice flour into the microwave oven for 3 minutes, and smell the powder on behalf of the glutinous rice flour is cooked. Glutinous rice flour is best served in a saucer, a little thinner

    

16. The custard filling
    should first boil a pot of hot water, wait for the water to boil to make the custard filling
    unsalted butter softened at room temperature, and then beat it with a whisk until smooth

    

17. Add caster sugar at one time (the amount of sugar increases or decreases according to preference), this sweetness is what I like, then mix well with a whisk, then turn on the whisk to beat until the volume of unsalted butter doubles

    

18. Add four eggs to the unsalted butter in 4 times, and mix the eggs with the butter well each time, otherwise there will be oil in the subsequent steps

    

19. When you add the 4th egg, the butter will slowly turn from the solid just now to a thick paste, and there is a little bit of oil-water separation, which is normal and okay, but if this happens when adding the third egg, it proves that your second egg is not completely mixed Oh, everyone should pay attention to this step

    

20. Add all the eggs to the butter and mix well, then pour in all the milk powder and powder

    

21. Mix well with a manual whisk until no powder is visible, be sure to mix well, no particles

    

22. The water that was boiled just now is already boiling, at this time, the custard paste is stirred evenly through the water, the state of oil-water separation just now will slowly disappear, and after mixing it completely, cover the pot and steam for 5 minutes

    

23. Cover the custard paste with a lid and mix it every 5 minutes, after steaming for 10 minutes, don't cover the lid and steam, keep the water boiling, keep stirring, let the custard paste mix evenly, hold it with a cloth, and be careful to burn your hands

    

24. Wait until the batter is all solidified, and there is no liquid, which means that it is cooked, but because we are going to make moon cakes, we must continue to volatilize a little water, and stir until the batter can feel the hardness,
    and then take it out and put it aside to cool it a little and set aside

    

25. At this time, we cut the chestnuts into cubes, don't cut them too big, I'm afraid that the molded chestnuts will not look good at that time, the chestnuts are ready-to-eat sugar chestnuts on the market, and you can also cook the thin shells with fresh chestnuts yourself, the same

    

26. Then pour the chestnuts into the custard filling and mix well

    

27. Then put the snow skin and custard filling that has been made into small portions, the snow skin moon cake is different from the traditional moon cake, not the thinner the skin, the better, the ratio of general filling and skin is 1:1, I use a 50g mold, so the skin and filling are 25g per portion

    

28. Then wrap the filling in like a bun and seal it

    

29. Then enter the moon cake mold to press out the shape, and this snowy skin moon cake is ready

    

30. I learned to remember to hand in my homework~~