Strawberry Custard Snow Skin Moon Cake

草莓卡斯达冰皮月饼制作

今年的中秋节我弄了几款月饼，其中有冰皮月饼。记得去年的这个时候我也是弄了冰皮，感觉上很麻烦又多个。而且对于蒸食物的我真的不这么有很大的信心，可能很难掌握火候吧！不过一位好友跟我说冰皮月饼不用蒸，可以直接就弄来吃！当时的我听了后，有点我不敢相信的样子。其实不是我不相信她，而是每次看到的食谱都说要蒸的。就是她这么一说我只好上网找找食谱。很好运的，竟然给我找上这食谱。不过这次的月饼是我把两个不同的食谱由２合为１，才组成这次的草莓卡斯达冰皮月饼。首先就来制作卡斯达。。。然后再制作冰皮。

Custard making steps ~ adapted by Christine's Recipe
Ingredients of filling:

• 60 gm cake flour 
• 60 gm custard powder
• 60 gm milk powder
• 165 gm caster sugar
• 90 gm whisked egg (About 2-3 eggs)
• 90 ml condensed milk
• 120 gm coconut cream powder
• 135 gm butter, melted

Method:

1. To prepare the filling：Sieve all flours in a large mixing bowl. Add sugar. Stir in the whisked egg, condensed milk and coconut cream. Combine very well. Add butter. Transfer into a large and shallow pan. Cover with foil and steam for 30 to 60 minutes over medium-high heat. Let it cool down and chill in fridge for later use.

Strawberry Snow Skin ~ adapted by Jane

Ingredients:

A: 150g Cooked/Roasted Glutinous Rice Flour
B: 50g Shortening 
C: 1/4 tsp Strawberry Extract/ Essence, plus 4 tbsp Strawberry Jam
D: 160 ml Cold Water


Methods;

1. Sieve A ingredient into a big mixing bowl, add in the B ingredient & mix well.
2. Add the C ingredients & D ingredient and form into dough, after that divided in 20 portion, each 15g (depend on big the mold which is going to use.
3. Press the (2) flat and place the filling into it & seal.
4. Dust the mold with the cooked glutinous rice flour. Place the dough in the mooncake mold and shape it. Take it out from the mold, repeat the process till finished the job. After done everything, keep the mooncake into refrigerator about 3 hours.

Sieve the flours and then add in the sugar

stir in the whisked egg

Add the condensed milk in to the mixture

Pour the coconut cream powder in to the mixture

Combine them well

add the melted butter

Stir well and ready to steam, cover it will foil.

Wrap the custard into the plastic wrap and store.

Sieve flour, add shortening & then strawberry jam 

mixing it well

mix it into dough

roll the custard filling into ball for 20g for each

roll the dough into the ball, 15g for each

Shape it with the mold

Enjoy!!!!