Bird’s Nest Snow Skin Mooncakes with Salted Egg Yolks Custard
- erinna Chng
- Feb 11
- 1 min read
When sweet & salty collide, they explode!
These mooncakes really well represent the heavenly marriage of sweet and salty! and with the essence of beauty in the middle of the mooncakes~ WOW! Do I need to say more?
My family was a fan of Shangri-La Bird Nest Mooncakes. It is sold in box of 8 for $88- hmm not big 8 oh.. very tiny 8 mooncakes but it’s really delicious – Our all time favourite mooncakes. However, it was always not enough for us. So I decided to replicate in my own kitchen 1 fine day and from that day onwards, Shang lost as us a customer for their bird nest mooncakes.
There are 2 methods to make the snowskin and personally, I prefer the steamed version to the non-steamed version as the latter seems to harden after few days. Moreover, the steamed version taste milkier and softer. It just goes so well with the salted egg custard fillings.
You can make the snowskin a day in advance or few hours before you intend to start moulding. Just ensure there is enough time for the skin to cool down.
Notes
1
Snow Skin (optional: prepare a day in advance; store in airtight container if chill in fridge)
In a large mixing bowl, add in all the ingredients (except for shortening) require for the snow skin.
Use a balloon whisk and whisk until well combined.
Sieve the mixture to remove any lump.
Pour the mixture into a steaming plate or bowl that can fit into the steamer, add in the shortening and cover will aluminium foil and steam for 15 to 20 minutes, or until the mixture has set (mochi texture)
Allow the snow skin to cool down before use.
Salted Egg Yolks Custard
Add all the ingredients(except for the cooked egg yolks and salted egg yolks) require for the egg yolk custard into a saucepan
Using medium heat, stir and combine the ingredient.
Keep stirring until the mixture start to pull away from the side of the pot and form a lump of yellow looking dough, about 10 minutes
Turn off the heat and add in the mashed yolks. Mix until well combine
Allow the custard to cool down before use
Assembling the mooncakes (based on approx. 2 inches in diameter and 1 inches in height per mooncake)
Divide the salted egg yolk custard into 30g each and snowskin into balls of 20g each
Roll the custard into a ball and flatten it
Add ½ teaspoon of concentrated & strained bird nest into the middle of the flattened custard
Seal the bird nest inside the custard and form the custard back into a ball
Roll out the snowskin into a thickness of about 3mm or to your desired thickness. Sprinkle cooked glutinous rice flour over the dough to prevent stickiness.
Wrap the snow skin around the fillings and seal properly; remove any excess skin
Ensure the pre-mould mooncakes are well coated with cooked glutinous rice flour (to prevent it sticking to the mould) before pressing the mooncake into the mooncake mould
Storage
Do ensure that the mooncakes are stored in airtight container. For longer storage, store in freezer and bring it to room temperature before serving.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Bird's Nest Snow Skin Mooncakes with Salted Egg Yolks Custard
Head Chef
eckitchensg
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Snow Skin recipe adapted from Christine's Purple Sweet Potato Snow Skin Mooncake; fillings from Wong Kim Meng's Fly Me to the Moon 's Rainbow Mooncake (both with modifications)
Servings :
25 mini mooncakes
Calories:
Prep Time
0 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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