Mini Snow skin mooncake with crème anglaise filling

Method

1. Snowskin
2. Sieve the Kao fen and icing sugar into a bowl. Add in the shortening
3. Mix the flour mixture with the shortening using the rubbing-in method, using only the fingertips.
4. Add the essence into the cold water.
5. Add the wet mixture bit by bit into the flour mixture and use a rubber spatula to mix.
6. Add and mix till the dough forms together and take it out of the bowl to knead to let the flour absorb the water. Check the texture of the dough and adjust accordingly. The dough should be slightly sticky and soft like an earlobe texture.
7. *Optional to add colours, split the dough to different amount and colour them and knead the dough.

Filling

1. Making the crème anglaise. In a bowl add yolk, cornstarch and sugar mix well.
2. In a pot add the milk and vanilla, bring to a simmer.
3. Temper the egg mixture by pouring the hot milk slowly into the egg mixture and keep stirring. Pour all the mixture back into the pot and simmer on low heat.
4. Keep stirring the mixture until thicken for at least 1 minute.
5. Whisk in the butter until glossy.
6. Pour the mixture in a tray and contact wrap the surface. Put in the fridge to chill for 15-30min. Once chilled place into piping bags and fill the chocolate shells with the creme patisseiere.
7. Weight out and roll the lotus filling into 12 balls of 15 grams each. Flatten the dough n place the filled truffle inside and gentle roll into a ball.
8. Assemble
9. Take the skin dough out from the fridge and split the dough and roll into 12 balls of 25g each.
10. Roll out the dough into a circle and wrap around the filling.
11. Dust the mooncake mould with Kou Fen and press on the dough firmly but gently. Place into mooncake covers and refrigerate for up to 1hr or more before consuming.