香兰奶黄肉松冰皮月饼

Ingredient

Method

preparation: 3-4tbsp cooked glutinous rice flour snow skin: A: 145g cooked glutinous rice flour 100g icing sugar B: 30g shortening C: 75ml warm water 1tsp apito pandan inner filling : chicken meat floss  Custard filling: butter 60g sugar 35g 2 A eggs milk powder 40g wheat starch 25g condensed milk 25g custard powder 30g full cream milk 60ml

custard filling： 1. Beat butter and sugar until light. Add the egg, one at a time beating well after each addition. 2. Add the rest ingredient into step 1 and mix until combined and no lump. 3. With the medium low heat, cook the custard filling using double boiled method and stir occasionally. Once filling become thick, close the lid and continue steam for 5 minutes. After 5 minutes, scrap down the curdle batter using spatula. Close the lid again and steam for another 5 minutes. 4. Keep the water boiling and open the lid, by using spatula, stirring the custard until custard become solid and hard. Remove from heat. 5. Once cooled, strain through a strainer to puree the custard and divide into apprv 32g each. Set aside. snow skin: 1. Sift ingredient A, add ingredient B and mix until well combined. Add ingredient C and mix into dough. Chill for 30 minutes. Divide into 30g each. Roll into balls. Assembly: 1. Flatten the custard filling. Spoon 1/2tbsp chicken floss filling with custard filling. Roll into balls. Set aside. 2. Flatten snow skin, and wrap filling with snow skin. Press it into a mooncake mould (Apply some cooked glutinous rice flour on the mooncake to avoid stick into the mould). Tag lightly to unmould. 3. Chill for overnight before served. *makes 12 of appr 75g mooncakes