Snowskin mooncakes with bean paste filling

Overview

The Mid-Autumn Festival is coming soon, and I wanted to make snow-skin mooncakes by myself. I referred to the recipes of some friends on the Food Network, and it was a success for the first time. The more you do it, the better it will be!

Tags

• pastries
• pregnant women
• old man
• afternoon tea
• mid-autumn festival
• students
• corn oil
• flour
• glutinous rice flour
• red beans
• rice flour
• wheat starch
• white sugar
• milk

Ingredients

Steps

1. 1 Soak red beans overnight, boil in water, add sugar while hot, stir until the sugar dissolves, let cool and set aside.

   

2. 2 Stir-fry the flour in a dry pan over low heat until it turns slightly yellow, then let it cool and set aside.

   

3. 3 Wash the mooncake mold, dry it and put it on with your favorite embossed pieces.

   

4. 4 Pour the milk into a bowl and microwave on high for 40 seconds.

   

5. 5 When hot, add sugar and stir until sugar is completely dissolved.

   

6. 6 Pour the glutinous rice flour, wheat starch, rice flour, and corn oil into the milk, stir evenly, and sift to ensure that the slurry is grain-free.

   

7. 7 Bring the pot to a boil over high heat and steam for 20 minutes. Let cool and set aside.

   

8. 8 Divide the steamed and cooled vermicelli into 6 equal parts and press them flat with your hands.

   

9. 9 Spoon a spoonful of bean paste onto the vermicelli and wrap it like a bun.

   

10. 10 Dip the wrapped dough into the fried flour.

    

11. 11 Put the smooth side into the mold, press the dough tightly with your hands, and press it out.