Snowskin White Bean Paste Mooncake
Overview
I like the smooth and pure appearance of snowskin mooncakes, its clear patterns, and its soft, waxy and light taste, snowskin mooncakes with white bean paste.
Tags
Ingredients
Steps
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Ingredients: glutinous rice flour, sticky rice flour, wheat starch, white bean paste, corn oil, milk, sugar powder.
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After mixing the milk, corn oil and powdered sugar, stir well with a hand mixer.
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Mix glutinous rice flour, sticky rice flour and wheat starch and sift.
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Mix the powder and milk liquid, stir well and sift until there is no dry powder.
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After sifting, cover the liquid with plastic wrap, put boiling water in a pot and steam over high heat for 28 minutes.
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Divide the white bean paste into 25g portions, shape into round shapes and set aside.
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After taking out the steamed glutinous rice dough, stir it with a spatula to form a dough. Let it cool slightly. Wear disposable gloves to knead the dough evenly. Wrap it in plastic wrap and put it in the refrigerator for half an hour.
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Fry 20 grams of glutinous rice flour and use it to make hand powder.
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Take the dough out of the refrigerator and divide into 25g portions.
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Take out a piece of dough, use your palms to press it into a round dough piece that is thick in the middle and thin around the edges, and fill it with the white bean paste filling.
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Use the thumb of your right hand to slowly and evenly wrap the dough sheet around the white bean paste filling.
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Tighten the joint, shape into a round shape, and wrap the remaining white bean paste filling into the dough sheet.
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Dip a little hand powder on your hands and knead the mooncake base until it is coated with a thin layer of hand powder. Place it into the mooncake mold, press down the handle and wait for a few seconds before pushing the mooncake out of the mold.
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Finished product.
