How to make chestnut custard filling snow skin mooncake

Chestnut custard filling snow skin mooncake is a very common home-cooked dish. After a busy work day, you can go home and relax by eating such a dish. This dish has high nutritional value, is healthy and nutritious, and is suitable for people of different ages. Moreover, the color of this dish makes it look very appetizing.

1. Prepare all materials

2. Pour the glutinous rice flour, sticky rice flour, starch and powdered sugar from the snowy mooncakes into a large bowl.

3. Add pure milk

4. Use a manual egg beater to mix evenly

5. Add condensed milk and mix well

6. Add corn oil and mix well (do not let the whisk touch the bottom of the bowl, stir in the middle so that the oil will slowly mix with the milk until the oil is no longer visible)

7. Pour into a steaming bowl (it is recommended to use a ceramic steaming bowl so that the heat is evenly distributed. It is best not to use stainless steel, and the bowl should not be too deep)

8. Put the snow skin batter into boiling water and steam it over high heat for 25 minutes, until the batter is no longer cooked (put a small wet towel on the side of the pot so that the steam will not fall into the batter)

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

10. After the snow skin batter is out of the pan, in order to allow it to dissipate heat evenly, rub it with chopsticks and set it aside to cool.

11. Next, we will stir-fry hand flour. Hand flour is the fried glutinous rice flour. Fry it on low heat until it turns a little yellow, but don't let it burn. If you don't want to stir-fry it, you can also put 50g of glutinous rice flour in the microwave and cook it for 3 minutes. When you smell the flour, it means the glutinous rice flour is cooked. It is best to put glutinous rice flour in a dish and make it thinner.

12. Soften the unsalted butter at room temperature, then beat it with a whisk until smooth

13. Add fine sugar at once (the amount of sugar can be increased or decreased according to your preference). This sweetness is what I like. Then mix it with a whisk, and then beat it until the volume of the unsalted butter doubles.

14. Add four eggs to the unsalted butter in four batches. Mix the eggs and butter thoroughly each time, otherwise oil will come out in the subsequent steps.

15. Add all the eggs into the butter and mix well. Then pour in all the milk powder and starch and mix well with a hand whisk.

16. Boil a pot of water, then put the mixed custard into the steam for 5 minutes, then open the lid and stir once (stir once every 5 minutes). After steaming for 10 minutes, do not cover the pot and keep the water boiling. Stir all the time to mix the custard paste evenly. Use a cloth to support it, be careful not to burn your hands. Wait until the batter is completely solidified and there is no liquid, which means it is cooked.

17. Boil chestnuts, peel and chop

18. Add to the custard and mix well

19. You can knead the dough as long as it is not hot. Be sure to wear gloves to prevent sticking. Knead the oil floating on the surface into the dough. The technique is the same as kneading bread. It will be kneaded into the dough quickly. It is best to knead it when it is still warm.

20. Use a 50g mooncake mold and divide the filling and skin into 25g each.

21. Flatten the skin, put the filling on it, wrap it up, and put it into the mold

22. Press out various patterns.

Not only is it easy to eat unhealthy food when eating out, it is also easy to eat too much. The method of making chestnut custard stuffing snow skin mooncake is simple, and it is very good to make it at home.