Snowskin mooncake
Overview
The Mid-Autumn Festival is coming soon, and I saw many people posting various mooncake recipes. There are many varieties. I have never made mooncakes before. Firstly, I am afraid of hard work, and secondly, I am afraid of failure. In order to cope with the situation, let’s pick up the simplest snowskin mooncakes and make them. After making them, I found that it is really easy. My daughter learned it while watching. I thought that when she is older, I will let her make snowskin mooncakes for me to eat, haha. . .
Tags
Ingredients
Steps
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Weigh 50g of glutinous rice flour, 50g of sticky rice flour and 30g of rice flour
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Mix the three flours evenly
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Sift flour
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Add 30G white sugar and mix well
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Add 185 ml of milk in portions and stir until there are no particles
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Pour 25ml salad oil
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Mix well
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After the steamer is steamed, cover the batter bowl with plastic wrap and steam for 25 minutes
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Take out the steamed dough and cool it
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While the dough is cooling, pour an appropriate amount of glutinous rice flour into the pan
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Slowly stir-fry over low heat until the flour turns slightly yellow and the aroma of flour comes out, then turn off the heat and let it cool before using it as noodles
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Use the back of your fingers to press and knead the steamed and cooled ice skin dough, and gently knead the oil into the dough
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The ratio of skin to filling is 3:2. My mooncake mold is 50G, so I divide the homemade red bean paste into 20G pieces and knead into balls
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Divide the ice skin into 30G pieces and knead into balls
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Dip your hands into the ice cream, take a portion of ice skin and press it flat
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Add bean paste filling and wrap it up like glutinous rice balls
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Put a little flour into the mooncake mold to prevent sticking, pour out the excess flour, then put the prepared moon cakes into the mold, with the mouth facing outward, gently flatten the protruding part at the bottom with your hands, and dip a little flour into it
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Press it out vertically
