Snow Skin Mooncakes With Custard Filling (Less Sugar Simplified Version)｜Simple Recipe

[@sori.journal]

Thank you for sharing❤

[@littlehandskitchen]

You are welcome 🤗

[@zeadaackbarkhan5013]

❤❤❤

[@centyie]

Lovely! 🥰 Could you please do more mooncake recipies in the future?

[@littlehandskitchen]

Thank you for your support 😊

[@gima27171]

菜油可以用什麼代替

[@lee.changamanda4954]

請問卡士達餡加了奶粉後會偏硬嗎？謝謝回覆。

[@小雅-l9r]

請問可以用什麼代替粘米粉？

[@littlehandskitchen]

雖然不太建議替代品，但如需要可試一下粟粉。

[@silverhawk566]

Thank you for sharing the receipe. Tried doing it , very good. The only flaw i had was when i pressed onto the mould, the cake came out rather flat. Wondering is it because of the mould size or anyone can tell me.

[@littlehandskitchen]

Hello! Though it sounds hard, the weight of each dough should be exactly 50.0g in order to perfectly fit in the mould! 😎

[@silverhawk566]

@@littlehandskitchen ,thank you

[@hh0369]

好棒，找了好久就是要找這款的食譜！請問粘米粉跟栗粉是什麼粉啊（還是它有別的名稱）還有糖霜是純糖粉的意思嗎？希望能得到您的解惑

[@littlehandskitchen]

粘米粉就是米所製造的粉，粟粉是粟米製造的。堂糖霜比糖粉更加幼細，但這食譜兩款糖其實都可以。希望你能製作出好味的奶黃冰皮月餅！預祝中秋節快樂🎑

[@hh0369]

@@littlehandskitchen 請問要去哪裡買粘米粉跟栗粉呢？謝謝您的回覆

[@littlehandskitchen]

@hh0369 一般超市都會買到呢

[@楊佩君-u7k]

請問模具是幾克的呢

[@littlehandskitchen]

50克

[@3810ping]

請問多餘的冰皮月餅需冷凍是嗎？ 我以前做的放冷藏 隔天皮就沒有彈性了。

[@littlehandskitchen]

是需要放冰格的，吃之前放回室温就會變軟 （最好3-5天內吃）

[@wendywong7375]

你好， 想問蛋黃餡放雪櫃過夜，是放雪櫃上格 ，不是冰格

[@littlehandskitchen]

是雪櫃 （4度）不是冰格 （0度）

[@Lisa-fn1fy]

請問我若要做大概25個左右，材料的份量是直接乘兩倍就好嗎？

[@littlehandskitchen]

可以呀 😊但應該得24件 因為份量比較精準 😊

[@Lisa-fn1fy]

那請問糖霜就是糖粉嗎？

[@littlehandskitchen]

@Lisa-fn1fy 我用的是糖霜

[@JKoh-bo6zq]

If the mooncakes are kept in airtight container in the fridge overnight, will the mooncake skin stay soft?

[@littlehandskitchen]

Yes it is still soft

[@JKoh-bo6zq]

Thank you for your response.

[@littlehandskitchen]

@JKoh-bo6zq the mooncakes can be stored in freezer and I think would be good within a week. Place in room temperature for 30 mins before served 😉

[@buuhonglee]

Can I use all purpose flour, not cake flour

[@littlehandskitchen]

If you don’t have cake flour, all purpose flour should be still fine. 😊

[@buuhonglee]

@@littlehandskitchen thank you