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Cranberry Cream Cheese Snowskin Mooncake
Made With MARIGOLD
MARIGOLD LADY GENERAL Full Cream
Sweetened Condensed Milk
Snow Skin Ingredients:
60g MARIGOLD Lady General Condensed Milk
100g icing sugar
60g wheat starch
100g glutinous rice flour
100g rice flour
460g milk
60g vegetable oil
¼ tsp pink gel food colouring
Cranberry Filling Ingredients:
150g cranberries (fresh or frozen)
40g caster sugar
1 tsp lemon juice
1 tsp corn starch
1 tbsp water
Cream Cheese Centre Ingredients:
250g cream cheese
45g caster sugar
1 tsp lemon juice
1 tsp vanilla bean paste
Method
To Make the Cream Cheese Centre:
1
Mix the cream cheese, sugar, lemon juice and vanilla until smooth.
2
Portion into small balls and refrigerate until firm.
To Make the Cranberry Filling:
1
Cook the cranberries, sugar and lemon juice until softened and broken down.
2
Stir in the corn starch mixed with water and cook until thickened, then cool completely
To Make the Snow Skin:
1
Combine the icing sugar and flours, then gradually whisk in the milk, condensed milk and vegetable oil
2
Cover and steam for 30–40 minutes, or until fully cooked
3
Once cool enough to handle, add the pink food colouring and knead until smooth and evenly coloured, then chill completely
To Assemble:
1
Wrap each cream cheese ball with cranberry filling, followed by a layer of snow skin
2
Seal, lightly dust if needed, then press into a mooncake mould and gently release
3
Chill before serving