The process of making ice-skin mooncakes is both fun and delicious, so let’s explore its creation step by step. First, prepare the ingredients for the custard filling: two eggs, 30 grams of sugar, 40 grams of milk, 35 grams of cream, 18 grams of cornstarch, and 35 grams of cake flour, along with 15 grams of milk powder. Mix these ingredients thoroughly. Then, pour the mixture into a pot, add 20 grams of butter, and patiently stir over low heat to avoid burning until it clumps together. Once done, wrap it in plastic wrap and refrigerate for later use.
Next, we move on to making the mooncake skin. Take 40 grams of glutinous rice flour, 30 grams of sticky rice flour, 30 grams of wheat starch, 40 grams of sugar, 180 grams of milk, and 20 grams of corn oil, and mix these ingredients until smooth. To ensure a delicate texture, the mixture should be filtered. After that, cover the surface with plastic wrap and gently poke a few small holes. Then, steam it for about 25 minutes until fully cooked and no longer doughy. Once cooled to a suitable temperature, knead it into a smooth dough and divide it into four parts, adding different colors of fruit and vegetable powder to each part for visual effect.
Meanwhile, divide the prepared custard filling into small balls, each weighing 20 grams, and roll them into rounds for later use. A big joy of making ice-skin mooncakes lies in their chewy texture and beautiful appearance, which remain soft even after cooling, and can stay fresh in the refrigerator for three days.
During production, first use a mold to press out the mooncake skin, place a ball of custard filling inside, and carefully wrap it up. Additionally, you can try mixing different colored mooncake skins, rolling them out to wrap the filling, adding creativity and aesthetic appeal. Through this series of meticulous steps, a vibrant and uniquely textured ice-skin mooncake is completed, bringing new life to traditional mooncakes and making it a great choice for holidays or everyday snacks.
