Snowskin Mooncake 

Ingredients

Custard Filling

• 50g of softened unsalted Anchor Butter
• 30g of castor sugar
• 2 eggs
• 40g of Fernleaf Full Cream Milk Powder
• 20g of wheat starch or corn starch

Snowskin

• 170g of drinking water
• 3 spoons of Fernleaf Full Cream Milk Powder
• 100g of gao fen/koh fun *see notes
• 40g of icing sugar
• 20g of shortening

To Assemble

• 1 mooncake mold (50g)
• 20gm of gao fen/koh fun

 

 

Cooking method:

1. Fill double boiler with water, and boil water while you prepare the custard mixture.

2. Mix butter and sugar till it turns soft.

3. Add in eggs and mix thoroughly. Mixture will look crumbly but don’t worry, it will be good once dry ingredients are added in.

4. Add Fernleaf Full Cream Milk Powder and wheat/corn starch and mix thoroughly.

5.Transfer the batter into a stainless-steel bowl and place it in the double boiler. On medium heat, beat until well combined.

6. Cook on the double boiler and mix using a spatula until the batter does not stick to the back of the spatula. Take the custard filling off the flame when it is ready - when the texture is concentrated and firmer.

7. Cover with a cling wrap and place it in the fridge until it cools.

8. Take the custard out of the fridge and divide it into 10 x 20g sections. Shape into balls. Cover with an adhesive and leave it to rest in the fridge while you prepare the snowskin mold.

Next, let’s make the snowskin dough!

Cooking method:

1. Mix Fernleaf Full Cream Milk Powder with water until it dissolves and place it in the fridge to cool.

2. Sift gao fen and icing sugar into a clean bowl and mix evenly using a whisk. Rub the shortening into the flour mixture using your hands. Add the cold milk slowly (depending on your flour’s absorption, you may need about 140-170g) and stir using a spatula until the dough is formed. Knead the dough for a few minutes.

3. Sprinkle your workstation with gao fen. Divide the dough into 10 x 30g sections and shape it into round balls.

4. Place the mooncakes in an airtight container, in a single layer and chill it for 3-4 hours or overnight. Serve it cold! The snowskin mooncake is best consumed within 3 days.