Master the Easiest Mooncake Recipe! (Snowy-Style)

By Souped Up Recipes · 90 min

Ingredients

Instructions

1. Whisk the whole egg and three egg yolks, then combine with the melted butter and 160 g of milk. Stir to mix.
2. In a separate bowl, mix the cake flour, 100 g sugar and 25 g milk powder (optional, can be replaced with 2 tsp vanilla).
3. Combine the wet and dry ingredients and stir until smooth. Pass through a sieve into a saucepan. Cook over low heat, stirring for 6-10 minutes, until the mixture thickens to a scrambled-egg texture. Transfer to a container, cover with plastic film and chill for at least 3 hours (or overnight).
4. For the wrapper, combine all wrapper ingredients in a glass or ceramic bowl until no lumps remain.
5. Microwave the wrapper mixture covered with a ceramic plate (not sealed) for 1.5 minutes, stir, then 1 minute, stir, then 30 seconds. Adjust the last time if there is still runny liquid. Let it cool until it no longer burns your hand.
6. Knead the dough for 5 minutes until smooth and non-sticky (gloves help). Divide into 12 pieces of 20 g each and roll into smooth balls. Cover with plastic wrap.
7. Divide the chilled filling into 12 pieces of 30 g each and roll into balls. Cover them.
8. Place a wrapper ball between two sheets of parchment and roll it to 4 inches (10 cm) in diameter.
9. Place a filling ball in the middle of the wrapper and wrap it carefully. Repeat for all 12.
10. Toast 2 tbsp glutinous rice flour in a non-stick pan over medium-low heat for a couple of minutes, until it turns slightly off-white.
11. Dust a mooncake ball with a little of the toasted glutinous rice flour, shape it into a cylinder and place it in a 50 g mould. Press down on parchment until the pattern is dented, then release the mooncake.

Summarized from Souped Up Recipes's video. Watch it for the details.

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