Cinnamon Custard Snowskin Mooncake

Preparation

• Mix egg yolks and milk for tempering well set aside.

• For the custard, mix 1.5 cups whole milk, castor sugar, rice maltose, salt, corn starch McCormick Ground Cinnamon and McCormick Premium Vanilla Flavour in to a pot cook over low heat until mixture thickens.

• Slowly add the hot mixture into the egg yolk and milk solution, constantly stirring, careful not to overcook and scramble the yolks.

• Garnish with toasted peanuts and serve the salad cold

• Once fully mixed, bring it back onto the stove and cook on low heat until 70 degree C - 75 degree C

• Take it off the heat and fold the butter into the custard until fully melted and incorporated.

• Transfer to a container with a cling wrap pressed directly over the custard to prevent skin formation, chill thoroughly

• Form 25g custard balls and freeze until fully hardened.

• To make the snow skin, mix all ingredients together, pour over a strainer to remove any lumps

• Steam the dough batter until cooked thoroughly, remove from steamer and cool until warm enough to handle.

• Transfer to a worktop and knead the dough until springy and smooth, do not use dusting corn flour for this process.

• Roll out 25g dough balls, use a slightly damp towel to cover the dough balls to prevent drying.

• To assemble the mooncakes, flatten the dough balls and wrap the custard.

• Dust the mooncake with corn starch and use a mooncake press to gently press and hold for 5 seconds before removing the mooncake.

• Serve at room temp or chill up to 3 days.