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Explore Snow Skin Mooncake with 1,774,241 views, 140,573 likes, and 786 comments. Experience the impact of this video content that has captured audience attention.

Snow Skin Mooncakes: Recipe from @小高姐的Magic Ingredients YouTube Video: https://youtu.be/L7a1d4dj1rs Ingredients for 15 mooncakes: Custard filling: Milk powder 60g Wheat starch (or corn starch) 35g Milk 120g Egg 3 Unsalted melted butter 50g Sugar 60g - Mix every ingredient in a bowl, pour the mixture into a pan. - Pan fry over medium heat for about 8 minutes until it turns into custard. - Get the filling out into a container, cool down to room temperature, cover with a plastic wrap, keep in the fridge. Skin: Glutinous rice flour 50g Regular rice flour 50g Wheat flour 25g Sugar 25g Milk 185g Condensed milk 25g Butter 25g - mix every ingredient except butter in a container. - steam over medium low heat for 25 minutes. Use a plate to cover the container to preventing water from getting in. - get the container out from the steaming pot, make some cuts on the steamed dough so it cools down faster. - put 25g butter on the hot dough to let it melt. - once the dough is not too hot, knead the dough until all the butter is absorbed in and the dough is smooth. - divide skin dough into 15 small balls, each ball weighs 20g. - divide custard filling into 15 balls, each ball weighs 25g. - flatten a skin dough ball with your palm to make a palm-size round wrapper. - put a filling ball on the center of the wrapper. - gently wrap the filling and close the end. - dust a layer of cooked glutinous rice flour on the moon cake to prevent from sticking. - Put the moon cake on a parchment paper, press the pattern with a 50g size moon cake mold. - To make pink mooncakes, grate a beetroot and get some juice. Before dusting a layer of cooked glutinous rice flour, dip the mooncake with some beetroot juice.

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