Easiest Mooncake Recipe (Snowy Style)

hi everyone welcome to soup top recipes i'm mandy last year for mid-autumn festival i made a traditional cantonese moon cake which is really complicated i'll link that video right here this year i want to make something easy for beginners this is called snowy moon cake because it is served cold and the skin is translucent very pretty let's start by making the custard filling what we called nigh huang sien which literally translated as milk and yolk filling therefore you will need one whole egg plus three egg yolks you can go with two whole eggs if you don't have any ideas on how to use the egg whites i used three yolks because i want to get a bright orange color for the filling whisk them really well until you cannot pick up any obvious egg white we're going to add 65 grams of melted butter and 160 grams of milk make sure the milk is not too cold otherwise the melted butter will clump up stir to mix in a separate bowl combine the dry ingredients 40 grams of cake flour and 100 grams of sugar optionally i will boost up the flavor with 25 grams of milk powder mix them well pour the wet ingredients into the dry ingredients stir to incorporate pour the mixture into a sauce pot i like to let it go through a sieve to get rid of any lumps turn the heat to low stir it constantly in the first six minutes the mixture's consistency will not change at all it looks like nothing is happening but when it gets to 7 or 8 minutes you will feel that the bottom of the liquid starts getting thick lift it up you can see some solid bits on your whisk now speed up the stirring to ensure an even cooking this part is quite tiring your arm might be sore if you need to rest a little bit that is okay just make sure that the pot is off the stove continue to stir until it becomes a thick paste kind of like scrambled eggs now it is separating from the surface of the pot that's how you know it is solid enough let's turn off the heat take it out and put it into a container cover it with a plastic film make sure to push out all the air so it doesn't get dry we're gonna place this into the fridge and let it chill for at least three hours before we can shape it into balls you can also make the filling one day ahead and leave it in the fridge overnight while waiting we can move on to the wrapper 35 grams of gluten's rice flour this will give the mooncake that gooey and stretchy texture but we don't want it to be too sticky so we will add 35 grams of rice flour to balance the texture so it doesn't stick to your teeth 25 grams of wheat starch this is important to give the mooncake that translucent appearance just in case you want to know what i'm using here are the package i'll link all of them in the description you can check them out later let's continue by adding 30 grams of sugar 135 grams of milk 18 grams of sweetened condensed milk 18 grams of vegetable oil this is very important because the oil prevents the starch from retrograde so the wrapper will be soft and tender even if you let it sit in the fridge mix until there are no lumps the traditional way is to steam this on high heat for 30 minutes but i found that it is much faster to use a microwave cover this with a plate it doesn't need to be sealed completely we just want to prevent the steam from escaping too fast we're gonna do this multiple times the first time i'm gonna let it cook for one and a half minute it will come out partially done which looks like this don't worry you just get a silicone spatula and mix it up put it back into the microwave for one minute take it out mix it again put it back into the microwave for 30 more seconds i cooked this for three minutes in total depending on the power of your microwave the cooking time may vary that's why we are doing it gradually so you can check the consistency once you don't see any running liquid that means you're good to go now you just cover it and give it about five minutes to cool down a little bit we just want this to get to a point where it doesn't burn your hand because i found that the dough is much easier to work with while it is still warm if you let it cool completely it takes much longer to knead it smooth i like to wear gloves because it is super sticky in the beginning but the more you work with it the smoother it will be within 5 minutes of kneading it should become elastic and nonstick this looks so beautiful now we are going to portion it out by using a scale each of them should be 20 grams roll it in between your hands until it becomes a smooth ball cover them so they don't dry out let's take the custard filling out of the fridge and portion it as well each of them should be 30 grams again roll it in between your hands until it becomes a smooth ball cover them so they don't dry out next i'm going to show you how to assemble the mooncakes it is a little bit tricky to roll the wrapper because it likes to stick onto the working surface and the rolling pin i find it super helpful to put the dough in between two parchment papers and roll it that way the wrapper doesn't need to be perfectly round unless you have ocd as long as it is thin and even it will work fine i like to press the edge to thin it a little bit so when we close the mooncake there won't be a big pile of dough sticking out place the custard filling in the middle of the wrapper flip it upside down continue to push it down so you don't trap any air flip it back up use your forefinger and thumb to squeeze it around when you get to the very end pinch to close it set it aside and continue to wrap the rest this recipe is enough to make 12 moon cakes however you can actually get one or two extra out of this measurement consider that as the beginner practice chance if you don't have mooncake modes you can just eat them like this but since we are celebrating the mid-autumn festival let's add a little sense of ceremony to this dessert before we do that toast two tablespoons of gluten rice flour in a non-stick pan over medium low heat for a couple of minutes or until the gluten's rice flour becomes a little bit off-white we will use this as a dusting powder to prevent the mooncakes from sticking to the moats you don't want to use raw glutens rice flour as there is no further baking involved the wrapper is 20 grams and the filling is 30 grams so we will be using the 50 grams mooncake mold today this is going to be a bite-sized dessert which i think it's perfect for this snowy style of course you can always combine two and use the 100 grand mooncake mode to make it bigger alright this is my favorite part dust the mooncake ball with a little bit cooked glutens rice flour even it out and shake off the excess shape it into a cylinder first then press the middle so it doesn't bulge up carefully place it into a mode again press the button so it doesn't bulge up use some force and push it down onto a parchment paper stay there for 15 seconds to establish the shape then release it look at this so pretty i love molding mooncakes it is so satisfying to see them come out nice and neat let's take a bite it is milky and creamy the wrapper is soft and gooey this little dessert is a symbol of reunite i wish that you and your family just like around the moon on mid-autumn day be bright and perfect i hope you give this a try soon as always you can click the link in the description and find the printable recipe don't forget to like and subscribe to my channel that really encourages me to continue to making more delicious recipes thank you for watching and i'll see you next time bye [Music]

Channel: Souped Up Recipes

Views: 871,055

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Id: tQo8qgz-PNk

Length: 12min 22sec (742 seconds)

Published: Wed Sep 15 2021