Rose with French Vanilla Infused Snowskin Mooncake with Custard Filling

Methods and Directions

• Make the snowskin by combining the flour and sugar and mixing it well.
• Add the food colouring to the tea, then stir it into the flour mixture.
• Mix well into a dough.
• Work the shortening into the dough and mix well.
• Turn it out onto a lightly floured board and knead well until it is evenly combined and smooth.
• Wrap it in cling film and set aside for 30 minutes.
• To make the custard, combine the flours and sugar evenly in a mixing bowl.
• Then add in the remaining ingredients (custard powder, melted butter, egg, coconut milk, milk) and stir well.
• Pour into a deep dish, and steam in a wok for about 30 minutes or until the custard is firmly set.
• When cooled a little, push the custard through a metal sieve three times to get a smooth custard.
• It will be quite dry and pliable. Set aside.
• Unwrap the snowskin and knead it thoroughly (about 10 minutes).
• Take 20g portions of custard and roll into a ball.
• Take 18g portions of snowskin and roll into a ball.
• Flatten it with a rolling pin.
• Place the custard ball in the middle of the snowskin.
• Bring the skin up round the custard and pinch together to seal.
• Press into a lightly floured mini mould, then pop it out.
• Repeat for the remaining dough and custard.