Main ingredients:
Tapioca starch: (skin) (wheat starch) 20g; Fine sugar: (skin) 50g; Glutinous rice flour: (skin) 45g; Salad oil: (skin) 20g; Red amaranth: 1 bunch; Sticky rice flour: (skin) 35g.
Auxiliary materials:
Tapioca starch: (custard filling) 25g; Corn starch: (custard filling) 25g; Milk powder: (custard filling) 20g; Cake flour: (roasted glutinous rice flour) appropriate amount; Eggs: (custard filling) 2 (about 50g per egg); Granulated sugar: (custard filling) 60g; Butter: (custard filling) 30g.
Flavor: Milky; Cooking method: Steaming; Time: Half an hour; Difficulty: Simple.
Detailed Steps for Making Ice Skin Custard Cake
Wash the red amaranth.
Boil in boiling water for about 2-3 minutes, then remove and rinse with cold water.
Squeeze out the red amaranth juice and reserve 180g. (Do not use blanched water, as it has a sour taste)
Mix the skin ingredients together, add 180g of red amaranth juice and stir until smooth and free of lumps. Sift once and let it stand for about 30 minutes.
Steam for about 25 minutes, stir with chopsticks while hot until smooth and cool, cover with plastic wrap and refrigerate.
Beat eggs and granulated sugar together.
Add milk and mix well.
Sift in corn starch, tapioca starch, and milk powder and mix well.
Add melted butter and mix well.
Steam over boiling water, stirring in one direction while steaming.
Continue steaming until the custard filling is cooked and formed into a ball. Place the bowl in ice water to cool.
Cover with plastic wrap and refrigerate after cooling.
It is easier to handle the ice skin when it is refrigerated. Divide the custard filling into about 25g portions.
Take about 25g of ice skin, press it into a circle, wrap it around a custard filling, and roll it into a ball.
Sprinkle a little cake flour in the mold (to prevent sticking), pour out the excess flour, put in the dough, press it down with your palm, and tap it lightly.
Lift the mold and the finished product will come out.
Finished product
Finished product
Finished product
