Lotus Seed and Snowskin Mooncake
Overview
The annual Mid-Autumn Festival mooncakes have started to DIY again. From the lotus paste filling to the crust, they are all low in sugar and oil. Making mooncakes yourself is a good choice whether you want to give them to relatives and friends or eat them yourself. Compared with the ones sold outside in terms of price and cost, it is a few blocks away😜😜
Tags
Ingredients
Steps
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Put all the ingredients except cake flour and lotus paste into a larger bowl and stir until there are no lumps.
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Pour an appropriate amount of water into the pot and bring to a boil. Put the mixed cake batter into the pot and cover it tightly. Steam over high heat for 25 minutes until solidified and cooked.
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While the cake crust is steaming, stir-fry the cooked cake powder. Take about 40 grams of glutinous rice flour, stir-fry over medium heat until lightly browned and cooked, and the cooked cake powder is ready.
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After the cake skin is steamed, take it out and spread it out with chopsticks. Let it cool until it is no longer hot and knead it thoroughly with your hands (the steamed cake skin will have a layer of oil on the surface and must be kneaded in)
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Divide the pastry into 20g pieces, put on disposable gloves, and flatten into discs with your hands.
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Wrap in about 43 grams of lotus paste filling.
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Manman pushed it upwards and pinched it tightly.
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Roll into a round shape and apply a thin layer of cooked cake flour to prevent sticking. (Don’t stick too much to affect the beauty)
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Put into 63g mold.
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Press the mold appropriately to produce patterns.
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Deduction is completed. Use the same method to complete all materials.
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Finished product. Store in an airtight seal, or refrigerate, and consume within 3 days.
