Snowskin mooncake

Overview

I really like the crystal clear texture of snow-skin mooncakes. They can be filled with various fillings of your choice. After being refrigerated, they taste wonderful. They are cold, soft and glutinous, with a sweet and sweet aftertaste.

Tags

• baking
• bean paste filling
• chengfen
• corn oil
• glutinous rice flour
• kidney bean and sesame filling
• rice flour
• milk
• powdered sugar

Ingredients

Steps

1. 1 Mix milk and corn oil powdered sugar thoroughly

   

2. 2 Measure out the glutinous rice flour, rice flour, and sticky rice flour and mix them together

   

3. 3 Slowly pour the liquid mixture into the powder

   

4. 4 Mix thoroughly and let stand for 30 minutes

   

5. 5 During the resting time, you can fry an appropriate amount of glutinous rice flour to make cake powder

   

6. 6 After the flour batter has rested, steam it in a pot for 20 minutes. Take it out and stir it vigorously with chopsticks

   

7. 7 After cooling, divide into small portions. This is the ice skin

   

8. 8 Prepare the filling, I used kidney bean and sesame filling, and bean paste filling. Flatten a mooncake skin and fill it with fillings

   

9. 9 Put some cake powder in the mooncake mold, and stick some cake powder on your hands to avoid sticking, then use the mooncake mold to press out the mooncakes

   

10. 10 Plate