Glutinous Oreo snow skin mooncakes

Cooking Instructions

1. Add milk and corn oil to the bowl and stir well to emulsify, so that the emulsified ice skin will not feel oily

   

2. Add all the snow skin flour glutinous rice flour, sticky rice flour, clear noodles, and powdered sugar and stir well

   

3. Screening

   

4. Cover with plastic wrap, prick some small holes on it, boil the water, and steam on high heat for 20 minutes

   

5. When it is not too hot after steaming, add 2g of honey and start kneading, at the beginning the dough will have some oil oozing out, knead it for a while, rub it like clothes, and the extensibility of the dough will get better and better

   

6. At the end, the smooth dough is kneaded without the feeling of oil, and the ductility is very good

   

7. Wrap in plastic wrap and refrigerate for 1 hour to wrap

   

8. Stir-fry some glutinous rice flour in a non-stick pan as hand powder, 10-15g, and stir-fry over low heat for 5 minutes

   

9. The cream cheese is softened at room temperature in advance, add the sugar and the Oreo crumbles and stir well

   

10. Divide into 25g of small doses and refrigerate for later use

    

11. Divide the ice crust into 25g pieces, roll them out into a circle, and wrap them in the refrigerated filling

    

12. Close the mouth and pinch it tightly, roll the hand powder outside, and the mold is also stained with hand powder.

    

13. The closing is embossed upwards, and the shape can be pressed with a mold

    

14. A total of 9 50g snowy skin mooncakes can be made

    

15. If you can't finish eating snowy moon cakes, you can put them in a sealed box for refrigeration, 3 days is no problem, but if it is more than 3 days, it is recommended to seal it and freeze it, and you can get it refrigerated and thawed before eating