Snown Skin Moon Cake

Recipe from: Tinrry

Original Recipe

Ingredients:

To make the wrapper:

1. Combine wheat starch, rice flour and glutinous rice flour in a big bowl and then pour milk in and mix well.

2. Add oil and condensed milk into 1, mix until combined.

3. Pour mixture into a steam bowl. Cover with plastic wrappers and steam over high heat for around 25 minutes until fully cooked. Transfer out and stir with chopsticks forcefully for several minutes until fine and smooth. Transfer to a plate and cover with plastic wrap. Knead with both hands for several minutes until the surface becomes oily. (This is really important to have a soft taste wrapper, so do not skip this). Covered with plastic wrap and set aside.

To make the filling:

1. Boil some water in a large saucepan.

2. Whisk butter until smooth, add sugar and whisk well (until doubled the volume).

3. Add in eggs one by one, whisk well each time you add in the egg.

4. Put the bowl of mixture into the saucepan of boiling water and continue to whisk until fully combined.

5. Cover and steam for 5 minutes. After that stir well and cover to steam for another 5 minutes.

6. Lift the cover and continue to stir the thickened mixture with a spatula. Stir until all the mixture comes together and form a dough. Turn off the heat and set the dough aside to cool.

7. Cut cooked chestnut into small pieces and blend into the dough.

Assemble:

1. Measure each wrapper and filling around 25g. And then shape both of wrapper and filling to balls.

2. Prepare the dusting flour, filling, wrapper and mooncake stamp. Assemble the mooncake stamp well and then dust with cooked sweet rice flour. Shake off extra flour and set aside.

3. Wrap the filling with wrapper and seal completely. And then shape to a ball firstly and further to an oval. Place the oval to stamp (unsealed side first), flat with bottom with fingers; push the shaping tool to stamp the flowers. Then demold carefully.