Salted Egg Custard Snowskin Mooncake Recipe (金沙奶黃冰皮月餅) with Papa Fung

Just in time for Mid-Autumn Festival! This snowskin mooncake has a creamy salted egg custard filling, to give you that sweet and salty goodness.

Timestamps:
0:00 Intro
0:20 Part 1: Filling
3:31 Part 2: Snowskin
5:07 Part 3: Assembly
5:56 Finale



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SALTED EGG CUSTARD SNOWSKIN MOONCAKE RECIPE

This recipe makes around 23 mooncakes.

[ INGREDIENTS ]
FILLING:
4 Salted Eggs
4 Eggs
50g Milk Powder
50g Custard Powder
50g Pastry Flour
60g Sugar
50g Unsalted Butter
15ml 35% Cream
150ml Milk
3tsp Condensed Milk

SNOWSKIN:
100g Rice Flour
100g Glutinous Rice Flour
60g Wheat Starch
100g Sugar
60ml Oil
400ml Milk
2tsp Condensed Milk

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[ DIRECTIONS ]
FILLING
1. Separate your salted egg yolks, rinse the yolks and steam for 10mins. Crushed yolks, set aside.
2. Whisk eggs, milk, cream, condensed milk together. Add in sugar, sift in custard powder, milk powder and pastry flour into mixture and mix. Strain mixture into a pot and cook until thickened in medium low heat (remember to stir). Once thickened, add butter and salted egg yolk pieces and continue mixing and cooking until mixture is dough-like. Set aside to cool.
3. Knead custard filling until it is smooth, then roll it out into balls, set aside in the fridge for 1hr.

SNOWSKIN
1. Mix condensed milk with milk and sugar, sift in rice flour, glutinous rice flour, wheat starch and mix. Once combined, add oil and mix. Strain mixture into an oiled pan and steam for 20mins. Set aside to cool.
2. Take a handful of glutinous rice flour and cook it on a frying pan until slightly toasted and set aside.
3. Knead wrapper dough until. Wrap it up, set aside.

ASSEMBLY
1. Divide the wrapper into even pieces (make sure it’s the same amount as the filling balls). Take a wrapper, squish it flat and place filling ball in the middle and wrap the snowskin around the filling and pinch the seams to seal it up. Place the ball into cooked glutinous rice flour and roll it until evenly coated. Place the ball into a mold and press it out into mooncake shape. Chill for 3 hours and serve (tastes better when chilled).

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金沙奶黃冰皮月餅食譜
製成二十三隻月餅。

[ 材料 ]
饀:
4 四隻咸蛋
4 四隻蛋
50g 奶粉
50g 吉士粉
50g 餅麵粉
60g 糖
50g 無鹽牛油
15ml 35% 奶油
150ml 奶
3tsp 煉奶

皮:
100g粘米粉
100g 糯米粉
60g 澄麵粉
100g 糖
60ml 油
400ml 奶
2tsp 煉奶

[ 制作 ]
饀:
1. 咸蛋分開蛋黄，洗淨，水滚計蒸十分鐘至熟取出，壓成蓉置一旁待用。
2. 將蛋搞匀加入奶，奶油和煉奶拌匀再加糖和篩入所有乾粉料撤底搅拌，至沒有粉粒過篩入锅中慢火煮，其間要不停搅拌以免黏，至杰加入牛油和咸旦黄蓉，継續慢火煮至水份蒸發，冋時要不停搅拌至略為乾身即可。
3. 取出稍放涼後搓壓至滑身，分成小球狀放雪柜，雪約一小時，大小以可以入餅模具為標準，可以先試一個

皮:
1. 牛奶混合煉奶和糖拌匀後篩入所有乾粉料，搅拌至無粉粒加油拌匀，即可過篩倒入已刷油的蒸盤中蒸二十分鐘即可。
2. 取少量糯米粉用白鑊炒至微黄取出作粉焙用。
3. 將粉皮料搗，搓壓至滑身，用保鲜膜覆蓋放置一旁備用。

組合
1. 分開粉皮料(數量要與饀相同)取粉皮壓扁放餡料在中間，將粉皮邊轉邊推起至收口，搯緊以免漏，放在粉焙中輕輕一滚，放入月餠模中壓出月餅，成功。

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Music/Sound Credits:
Moonlight by Eric Godlow:    • (FREE) Lo-fi Type Beat - "Moonlight"  
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ