Snowy skin mooncakes

Cooking Instructions

1. Prepare the ingredients you need in proportion.

   

2. Mix the milk and sugar and stir well.

   

3. Add glutinous rice flour, sticky rice flour and flour to the milk and stir well.

   

4. Sift the slurry once to make it delicate and free of particles.

   

5. Add the corn oil and stir well.

   

6. Steam in a pot for half an hour, and cover the bowl with a saucer to prevent water vapor from entering.

   

7. After 30 minutes, use chopsticks to check that the batter in the bowl has solidified, and there is a layer of oil on the surface, indicating that it has been cooked.

   

8. After kneading the dough, wrap it in plastic wrap and refrigerate it for later use.

   

9. Sprinkle some cooked powder on the board and hands to prevent sticking, divide the ice skin and filling, and make 50g moon cakes, 30g filling, and 20g skin.

   

10. Use the steamed bun or rice ball wrapping technique to completely wrap the filling with a pie crust and make a group.

    

11. The cake noodles should be sprinkled with a little cake powder, and then put into the moon cake mold and press out the pattern.

    

12. Press the mold printing, the strength should be moderate, and the resistance can be stopped if the pressure is found to be very large.

    

13. A beautiful snowy mooncake is ready!

    

14. You can also add your favorite color to enhance the appearance after making the crust, such as adding matcha powder, and kneading cocoa powder to make matcha and chocolate-colored snowy skin mooncakes.

    

15. That's it, isn't it great!

    

16. To make up for the method of frying cooked powder, 30 grams of glutinous rice flour can be fried over low heat until slightly yellow, and then let it cool for later use. In the process of making mooncakes, the ice skin and filling need to be sprinkled with some cooked powder to prevent sticking.