不知不觉的。。。中秋节又快来临了！亲朋戚友送来的月饼，女儿买的月饼，都还没有吃完。。。所以，我都懒得动手做月饼了！但是，无论如何，还是要做一些月饼来应景吧！好吧，也为了拍照和尝试一些不同口味的月饼。😘
这些兔子形状的冰皮月饼是用有嚼劲的麻糬和三种口味的奶黄馅做成的~~有抹茶，巧克力和原味。
Unknowingly. . . The Mid-Autumn Festival is coming again! The mooncakes sent by relatives and friends, and the mooncakes bought by my daughter, still have not finish eaten yet. . . That's why I don’t even bother to make mooncakes! However, I still need to make some mooncakes to meet the occasion! Well, also for taking pictures and trying some different flavors of mooncakes.
These bunny shaped Snowskin Mooncakes are made with a chewy mochi and three flavour of custard filling~~Matcha,Chocolate & Original.
Bunny Snowskin Mooncakes (3 Flavours Custard Filling)
玉兔冰皮月饼 (三种口味奶黄馅)
Mooncake Ingredients: 冰皮月饼材料：
For 12 Mooncakes 可做12个月饼
Custard Filling: 奶黄馅：
~Milk Powder 45g ～奶粉 45克
~Wheat starch 25g ～澄粉 25克
~Milk 100g ～牛奶 100克
~Eggs 2 ～鸡蛋 2个
~Caster sugar 45g ～细砂糖 45克
~Unsalted butter 40g ～黄油 40克
～Matcha powder, Cocoa Powder ~抹茶粉，可可粉
Snowskin: 冰皮:
~Glutinous rice flour 33g ～ 糯米粉 33克
～Rice flour 33g ～粘米粉 33克
~Wheat starch 20g ～澄粉 20克
~Caster sugar 20g ～细砂糖 20克
~Milk 150g ～牛奶 150克
~Condensed milk 13g ～炼乳 13克
~Oil 20g ～油 20克
~Fried Glutinous Rice Flour 2-3Tbsp ~糕粉 2-3大匙
*取一个不粘锅，无水无油，中火炒熟一些糯米粉，作为手粉备用。Take a non-stick pan, without water and oil, and fry some glutinous rice flour over medium heat. Use it as hand flour for later use.
准备馅料:
1.奶粉、澄粉和牛奶混合拌匀，然后加入鸡蛋和糖混合拌匀。
2. 把搅拌好的面糊直接过筛进锅里，用小火慢慢煮奶黄，要不停的搅拌使它受热均匀。用刮刀不停的按压使它顺滑。炒到奶黄馅不沾锅和刮刀，可以包成团后，息火。
3. 分成三等份，做原味，抹茶和巧克力味。
4. 一份扮入1／2茶匙抹茶粉，混合均匀，然后用保鲜膜包起来。另一份加入1／2茶匙巧克力粉，混合均匀，然后用保鲜膜包起来。原味的也用保鲜膜包起来。然后，放入冰箱冷藏 。
冰皮做法:
1. 糖粉、玉米油和牛奶混合拌匀，然后筛入糯米粉、粘米粉和澄粉，混合拌匀。
2. 大火蒸25分钟（蒸锅内烧滚水才放入蒸）。
3. 蒸好的面团趁热用橡皮刮刀拌成光滑的面团。然后加入抹茶粉继续揉匀。不烫手后可以直接用手揉，但是请记得要戴一次性的食品级塑料手套。
4. 揉好的冰皮面团包上保鲜膜，放入冰箱冷藏 1个小时。
5. 冷藏好的馅料分割成 11-12等份，每一份大约 25g，分别都搓圆，为了之后包馅料的时候更容易，馅料分割好以后也是先放进冰箱冷藏。(搓圆的时候记得戴一次性的食品级塑料手套)
6. 冷藏好的面团也取出分成 11-12等份，每份约 20g，也是分别都搓圆。不操作的面团需要覆盖保鲜膜。(一样要记得戴塑料手套)
7. 做好的冰皮月饼密封冷藏1-2小时以后再吃口感更好。
Prepare the filling:
1. Mix milk powder, wheat starch and milk and mix well, then add in eggs and sugar, and mix well.
2. Sift the batter directly into the pot, slowly stir fry the custard over a low heat, stirring constantly to make it evenly heated. Keep pressing with a spatula to make it smooth. Stir fry until the custard filling does not stick to the pan and spatula, it can be wrapped into a dough, and then off the fire.
3. Divide into three equal portions, to make original flavor, matcha and chocolate flavor.
4. Take one portion and add in 1/2 teaspoon of matcha powder, mix well, and then wrap it in plastic wrap. Add 1/2 teaspoon of chocolate powder to the other portion, mix well, and then wrap it in plastic wrap. The original flavor is also wrapped in plastic wrap. Then, put all custard fillings in the refrigerator.
To make the Snow skin:
1. Mix powdered sugar, corn oil and milk and mix well, then sift in glutinous rice flour, sticky rice flour and orange powder, mix and mix well.
2. Steam on high heat for 25 minutes (the steamer is boiled before putting it in steam).
3. While the steamed dough is hot, use a rubber spatula to mix into a smooth dough. Then add matcha powder and continue to knead. You can rub your hands directly after there are not so hot, but please remember to wear disposable food-grade plastic gloves.
4. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for 1 hour.
5. Divide the refrigerated filling into 11-12 equal portions, each about 25g, and round them separately. In order to make it easier to pack the filling later, put the filling in the refrigerator after being divided. (Remember to wear disposable food grade plastic gloves)
6. The refrigerated dough is also taken out and divided into 11-12 equal parts, each about 20g, also rounded separately. The rest of dough needs to be covered with plastic wrap. (Also remember to wear plastic gloves)
7. The snowskin mooncake will taste better after being refrigerated for 1-2 hours.
Recipe reference from: clarakitchen21
Happy Making!
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