Making Ice Skin Mooncake With Custard Filling 冰皮月饼 | Happy Mid-Autumn Festival
I like handwritten notes because I feel like they add a personal touch to the video. but just in case you can’t read cursive or think the notes are too small:
🌸 Making the skin 🌸
1. Mix sweet glutinous rice flour, powdered sugar, tapioca flour, rice flour, and wheat starch. Use mesh filter to get rid of any chucks.
2. Mix whole milk, whipping cream, and condensed milk together. Pour the liquid mixture into the powder mixture and stir until smooth.
3. Pour the batter into a small pan and steam for 15 minutes.
4. Let it cool down, and add unsalted butter.
5. Knead until smooth.
6. Divide the dough into five even portions.
7. Add food coloring and have fun with mixing the colors. Make sure each ball is around 25g.
🌕 Making the filling 🌕
1. Mix two eggs, sugar, whole milk, cake flour, cream cheese, unsalted butter together.
2. Pour the mixture into a frying pan and cook on low heat.
3. Keep stirring to make sure there are no lumps.
4. Fold and press until the mixture becomes solid.
5. Let it cool down to room temperature
6. Roll the filling into small balls, about 25g each.
The “Forming & Stamping” part is pretty self-explanatory. Remember to sprinkle some tapioca flour onto each cake first before molding to avoid sticking. I bought the molds on Amazon. Have fun! 🙂 Ps. I saw people commenting about the more traditional mooncakes with lotus filling and salted egg yolks. Those were my favorite when I was little, but a little too sweet for me now. I was looking at recipes, and the traditional mooncakes are just too hard to make for someone like me who is an amateur at cooking haha. Maybe next year I will give it a try. This is my first time making mooncakes! My mom’s proud haha. I had so much fun filming and making these mooncakes. I loved mooncakes growing up!
The recipe is from 小红书 a Chinese app called Red, there are tons of recipes on there! In the video, I used all-purpose flour instead of cake flour because I ran out. And it turned out perfectly yay. 🙂 I love that it’s not too sweet and it’s so soft and creamy. It just smells incredible! I recommend heating them up in the microwave for 15 secs before eating if you refrigerated them. The colors I chose are a little dramatic, I know haha, I wanted to use the same color theme as the Moon Bunny sculpture since these two videos both fall into the Mid Autumn Festival theme. Also, for the leftover custard filling cookies (they are more like biscuits actually), I baked at 375 degrees for about 15 mins. I hope you enjoy this video! Although I’m not a professional chef or even good at cooking, I do enjoy it a lot. The ingredients list is down below.
Thank you for watching and 中秋节快乐 happy Mid-Autumn Festival!
🥮 INGREDIENTS 🥮
Whole milk 50g
Cake flour 40g (I used all-purpose flour in the video)
Whipping cream 50g
Unsalted butter 20g
Cream cheese 40g
Sweet Glutinous Rice Flour 30g
Powdered sugar 13g
Tapioca Flour 5g
Rice Flour 20g
Wheat Starch 12g
Whole milk 80g
Whipping cream 16g
Condensed milk 13g
Unsalted butter 10g
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