Rose scented mung bean smoothie mooncake

Overview

It’s the mooncake season again. I didn’t want to make it this year, but I saw an event and didn’t want to miss this lesson. Snowskin mooncakes have become increasingly popular over the years. Its appearance is simple and elegant, beautiful and fashionable. You can change your favorite colors at will, and its taste is different from traditional mooncakes. The production is much simpler than traditional mooncakes, and there is no need to bake them. As long as you have the raw materials and a good recipe, you can make them and eat them at any time without adding oil or waiting. With the addition of sugar roses, the fragrance of the flowers is very rich, sweet and delicious.

Tags

• pastries
• old man
• mid-autumn festival
• autumn recipes
• cake powder
• chengmian
• glutinous rice flour
• rice flour
• salad oil
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Weigh out the required weight

   

3. 3 Pour milk, powdered sugar, and salad oil into a basin and stir evenly.

   

4. 4 Pour in the mixed and sifted glutinous rice flour, sticky rice flour, and clear noodles.

   

5. 5 Stir thoroughly to form a thin batter.

   

6. 6 The finished product will be more delicate after sifting

   

7. 7 Let the mixed thin batter rest for 30 minutes

   

8. 8 Then put it into a steamer with boiling water and steam over high heat for 18-20 minutes until cooked.

   

9. 9 Stir the steamed batter vigorously with chopsticks until smooth.

   

10. 10 Then wait for it to cool down and refrigerate for 1-2 hours.

    

11. 11 After cooling, knead the cooled pie crust evenly with your hands until smooth

    

12. 12 Divide the refrigerated ice skin into 2 equal parts, use a toothpick to dip a little bit of two different colorings into each, and knead it vigorously,

    

13. 13 Until the color is uniform and shiny, place it on plastic wrap to prevent sticking and facilitate operation.

    

14. 14 Knead the ice skin and divide each portion into 6 equal portions

    

15. 15 Add appropriate amount of sugar rose sauce to the bean paste filling and knead evenly,

    

16. 16 Divide the bean paste filling into 24g pieces

    

17. 17 Wear disposable gloves, then flatten the ice skin in the palm of your hand

    

18. 18 Put a piece of bean paste on it.

    

19. 19 Wrap the bean paste with ice skin and slowly push it upward until the bean paste is completely wrapped and closed.

    

20. 20 Roll the ice ball on the cake flour, and use your hands to remove the excess flour so that the entire ball body can be evenly covered with a small amount, which can facilitate demolding.

    

21. 21 Sprinkle some cake flour into the mold, let the cake flour stick to the walls of the mold evenly, and then pour out the excess cake flour.

    

22. 22 Then put the wrapped snowskin dough into the mold.

    

23. 23 Place directly into the paper film and apply even pressure with the palm of your hand.

    

24. 24 Lift the mooncake mold and the snowskin mooncakes are ready. Put the prepared mooncakes into a fresh-wrapped box and refrigerate them overnight, then you can eat them.