Two-color black sesame snowskin mooncake

Overview

How to cook Two-color black sesame snowskin mooncake at home

Put the glutinous rice flour, sticky rice flour, flour and corn oil into a container, add milk and fine sugar.
Mix well.
Put it into a steamer, turn on the steam and steam for about 25 minutes.
Take it out and let it cool until it is not hot to your hands, knead it evenly, cover it with plastic wrap and let it rest for 20 minutes.
Cut the dough into 8 balls of about 35 grams. (I used a 75g mold)
Add appropriate amount of purple sweet potato starch to the remaining dough and knead evenly.
Also divide into 8 equal portions.
Take a white cake dough, flatten it, and fill it with an equal amount (35 grams) of black sesame filling.
Tighten the mouth of the medication.
Roll the purple sweet potato dough into a round piece the size of the mooncake mold.
Sprinkle some cooked glutinous rice flour into the mooncake mold, shake it, pour out the excess flour, add the dough sheet and brush with a layer of water. (This step is to make it adhere more firmly to the wrapped mooncakes)
Put in the mooncakes and press flat.
Press out the mooncake shape and gently brush off excess hand powder with a small brush.
The prepared snowskin mooncakes will taste best after being chilled in the refrigerator
Finished product pictures
Finished product pictures
Finished product pictures