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Although Cantonese-style and Soviet-style mooncakes are delicious, many people are afraid to eat more of them because they are high in oil and sugar. Today I would like to introduce to you a snow-skin crystal mooncake that does not add a drop of oil, has a springy texture, is refreshing and delicious. Through the crystal clear skin, you can see the delicate and sweet custard filling, which is particularly appetizing. It is simple to make. It is steamed first and then rolled. It does not require kneading or oven. It can be mastered by novices and is more suitable for ordinary families to make. The prepared crystal mooncakes are not greasy, and you will not get angry if you eat a few more pieces. It is said to be a moon cake, but in fact it is more like a Cantonese snack, and it is also great to eat on a daily basis. Let’s take a look at how to do it next. The marked dosage can make eight 50g crystal mooncakes, and the skin-to-filling ratio is 4:1.
