Making Ice Skin Mooncake With Custard Filling 冰皮月饼 | Happy Mid-Autumn Festival

This is my first time making mooncakes, and it was such a fun experience! The “Forming & Stamping“ part is pretty self-explanatory. Remember to sprinkle some tapioca flour onto each cake first before molding to avoid sticking. I bought the molds on Amazon. Have fun! The recipe is from 小红书, a Chinese app called Red. I used all-purpose flour instead of cake flour because I ran out. And it turned out perfectly yay. :) I love that it’s not too sweet, and it’s so soft and creamy. It just smells incredible! I recommend heating them in the microwave for 15 secs before eating if you refrigerated them. The colors I chose are a little dramatic haha. I wanted to use the same color theme as the Moon Bunny sculpture since these two videos both fall into the Mid Autumn Festival theme. Also, for the leftover custard filling cookies (they are more like biscuits, actually), I baked at 375 degrees for about 15 mins. I hope you enjoy this video! Even though I’m not a professional chef or even good at cooking, I enjoy it a lot,