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去年JiJi分享過幾款月餅，廣式月餅、上海月餅、公仔月餅、公仔餅和蛋黃酥，獨缺冰皮月餅。
其實去年也有做冰皮的，可是當我有空寫的時候已經過了中秋了，所以嘛，今年提早補上😄
JiJi一直覺得冰皮月餅最好吃、最經典的餡就是奶黃餡了，所以作為今年打頭陣的月餅，必須是奶黃的啦！
奶黃冰皮月餅
Custard Snow Skin Mooncake
（75g x 7pcs）
奶黃餡料:
雞蛋 2粒、砂糖 80g、牛奶 60g、淡奶油 40g、麵粉 25g、澄粉 (小麥澱粉) 25g、奶粉 20g、黃油 30g。
皮料:
糯米粉 40g、粘米粉 30g、澄粉 (小麥澱粉) 30g、牛奶 180g、糖粉 40g、植物油 15g。
手粉 (糕粉):
另準備適量炒熟的糯米粉防粘用。
Filling Ingredients:
2 Eggs、80g Sugar、60g Milk、40g Whipping Cream、25g Flour、25g Wheat Starch、20g Milk Powder、30g Butter.
Snow Skin Ingredients:
40g Glutinous Rice Flour、30g Rice Flour、30g Wheat Starch、180g Milk、40g Icing Sugar、15g Vegetable Oil.
For Prevent Sticking During Preparation (Gao Fen):
Cooked Glutinous Rice Flour as needed.
做法 Steps:
🍴1. 糕粉：糯米粉適量放入鍋中幹炒至熟，備用。
怎麼判斷糯米粉熟了？炒到糯米粉微微泛黃（不是🙅🏻焦黃），也可以用手指輕捏一點嘗一嘗，沒有生粉的味道就是熟了。當然，也可以直接買市售的糕粉，就是熟制的糯米粉。
For Gao Fen: Fried glutinous rice flour in a dry frypan until cooked, set aside.
How do you know the glutinous rice flour cooked? Fry until flour slightly yellow ( NOT 🙅🏻 brown ). You also can taste a little bit, actually cooked glutinous rice flour smell is different with the raw one.
🍴2. 奶黃餡做法：雞蛋、砂糖、牛奶和淡奶油混合拌勻後，篩入25g麵粉、25g澄粉和20g奶粉攪拌均勻後過篩2次，然後加入黃油隔熱水，一邊小火加熱，一邊不停攪拌防止粘鍋，直到攪拌起來有阻力，並且慢慢由液體成為固體，直到成團後立刻離火，表面蓋上保鮮膜放置一旁待冷備用。
For FILLING: Whisk eggs、sugar、milk and whipping cream until well combined, sift in the 25g flour、25g wheat starch and 20g milk powder then mix well.
Strain the mixture twice then add in butter, cook over a hot water by low heat, stirring constantly, cook until custard thicken and non-stop cook and stirring until them binds together, become solid.
Remove from heat, cover by plastic wrap and leave to cool.
🍴3. 冰皮做法：混合牛奶、糖粉和色拉油，拌勻後篩入40g糯米粉、30g粘米粉和30g澄粉，繼續拌勻後室溫靜置30分鐘。
然後蓋上保鮮膜，水滾後大火蒸10分鐘，取出攪拌一次後再蓋回保鮮膜繼續大火蒸15分鐘。然後離火出鍋再用刮刀拌一次後冷藏1個小時。
For Snow Skin: Whisk milk、icing sugar and vegetable oil until well combined, sift in the 40g glutinous rice flour、30g rice flour and 30g wheat starch mix well then let the mixture rest in room temperature for 30 minutes.
Cover the plastic wrap and steam over high heat for 10 minutes, take out the snow skin stirring then cover the plastic wrap again and return back to steamer continue steam for 15 minutes.
Remove from heat and stir once again then cover plastic wrap chill for 1 hour.
🍴4. 冰皮和奶黃餡分別分成7等份。
Divide the snow skin and filling into 7 equal pieces.
🍴5. 戴上食品級塑膠手套，取一份冰皮料，用手掌壓扁後包入一份奶黃餡揉圓。月餅模內撒些糕粉，抖掉多餘的粉後放入冰皮月餅胚，放在盤上稍微用力按壓，然後再把模具提離桌面，小心地把冰皮月餅從模中推出。
Wear food grade plastic glove, flatten the snow skin, wrap in filling and form into a ball. Place them in a baking tray and repeat for the rest.
Dust the mooncake mould with some cooked glutinous rice flour. Tap to remove excessive flour, then put mooncake inside the floured mould. Press the mould onto the baking tray a few times to form the pattern before carefully pulling the handle up and releasing the mooncake.
🍴6. 密封冷藏1小時後即可切塊享用。
Store in an air-tight container and keep in fridge for 1 hour. Serve chilled.
我覺得你會愛上這款奶黃冰皮月餅的。
一定會的！
自製的冰皮月餅建議儘快吃完，因為第二天冰皮就會不那麼軟了，這是正常現象，因為沒有任何添加劑。
第三天口感就真的不這麼好了，所以建議吃多少做多少。
今天上的菜小夥伴們可還滿意？還想吃什麼？給JiJi留言吧
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