Snowskin mooncake

Overview

It’s been too hot these days and I really don’t want to use the oven, but my hands are itchy. Thinking about it, it’s almost the Mid-Autumn Festival anyway, so let’s make some mooncakes. I just made a crystal mooncake a few days ago, and everyone said it was delicious. I’m going to make a snow-skinned one today. I still like QQ’s glutinous things.

Tags

• pastries
• bean paste
• chengfen
• cooked glutinous rice flour
• glutinous rice flour
• matcha powder
• oil
• pumpkin puree
• purple sweet potato puree
• rice flour
• sugar
• milk

Ingredients

Steps

1. 1 Ingredients for snowskin mooncakes

   

2. 2 Pour milk, sugar, oil, glutinous rice flour, sticky rice flour and orange powder into a large bowl and mix well

   

3. 3 The mixed batter should be particle-free and uniform, and let it sit for half an hour

   

4. 4 While the batter is resting, steam the pumpkin and purple sweet potato in a pressure cooker over water for about 10 minutes

   

5. 5 Sieve the steamed pumpkin and purple sweet potato, so that the taste will be better. The purple sweet potato puree will be dry, so you can add some sugar and some milk and stir evenly

   

6. 6 The pumpkin puree will be relatively watery. After sifting it, add sugar in a non-stick pan, add some cornstarch and stir-fry over low heat until it forms a ball.

   

7. 7 Glutinous rice batter, steam in pressure cooker for 20 minutes

   

8. 8 Use chopsticks to mix the steamed batter quickly until the surface of the batter is smooth

   

9. 9 Let the mixed batter cool slightly, then knead it into a ball with your hands. Take half of the dough and add an appropriate amount of matcha powder. Knead it out and it will become matcha dough

   

10. 10 Knead all the dough and fillings into small balls of 25 grams (because the mold I used is a 50-gram mold. If you don’t feel good about it, you can also make the dough into 30 grams and the filling into 20 grams, as long as the total amount is 50 grams)

    

11. 11 Stick some cooked glutinous rice flour on your hands, take a piece of dough, flatten it, add a filling, and wrap it up

    

12. 12 Wrap up the dough bit by bit with the thumb of your hands. (If you feel that the filling is difficult to wrap, you can refrigerate all the fillings in the refrigerator for half an hour. This will make it much easier to wrap)

    

13. 13 Wrap tightly and seal,

    

14. 14 Sprinkle cooked glutinous rice flour on the surface of the wrapped mooncakes. It is best to sprinkle some inside the mold to prevent sticking

    

15. 15 With the seal facing outward, put the whole thing into the mold

    

16. 16 Press hard,

    

17. 17 When finished, if there is too much powder, use a small brush to brush off the excess powder, and it will be more beautiful

    

18. 18 Let’s have a little more

    

19. 19 Cut

    

20. 20 I like this one the most. It was also the first to be eliminated. It’s so transparent and beautiful