Snowskin mooncake
Overview
I haven’t tasted snowskin mooncakes in all these years since I’ve been in the south. I just know it's delicious. Today I suddenly thought of doing some research on my own to see if I can do it successfully. I asked Du Niang to check the prescriptions, and they were all similar. Take action when you think about it, after all, life will never happen again. The result is still satisfactory. Not very sweet, glutinous. The taste is not greasy.
Tags
Ingredients
Steps
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Set aside a little of the glutinous rice flour and mix the rest with the flour. Add the auxiliary ingredients and mix until there are no lumps. After the water in the steamer boils, steam for 25 minutes. Cover with plastic wrap and cool, knead evenly and divide into small portions of 25 grams each. Cover with drawer cloth.
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Divide the bean paste filling into 25g pieces.
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Roll out the dough into a dumpling wrapper and wrap it with fillings. Tuck it into a small bun. Wrap them in turn.
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Stir-fry the remaining glutinous rice flour in the pot until cooked. Sprinkle the mooncake mold and tap lightly to remove excess powder. Put it into the mold and press it into shape.
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Do it in sequence. I have too much stuffing. Made 3 mung bean cakes.
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Use a small brush to brush away any excess powder.
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A total of 18 mooncakes were made. 50g each.
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Once done, place in a crisper box and refrigerate. Be sure to seal it well.
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What it looks like after cutting it in the morning. If you like sweet food, you can add more sugar. Mine was not very sweet and not greasy. It tastes good.
