Green Bean Paste Snowskin Mooncake

Overview

The Mid-Autumn Festival is coming soon, so I made snow-skin mooncakes for the first time and it was quite successful. The milk flavor is very strong, the product is genuine and you can eat it with confidence.

Tags

• pastries
• breast training
• butter
• flour
• glutinous rice flour
• mung bean kernels
• rice flour
• washing sugar

Ingredients

Steps

1. 1 For mung bean kernels, you can buy peeled mung beans in the market. You can buy them ready-made. Soak them in water for 4 hours and steam them in a pot for 15 minutes. Remove from pan and let cool

   

2. 2 Put the steamed mung bean kernels in a cloth bag and press it into mung bean paste with a noodle pin. Add the milk, butter and granulated sugar, mix well, and refrigerate until ready to use.

   

3. 3 Heat the milk, add fine sugar and butter, stir evenly, then add glutinous rice flour, rice flour and flour, stir to form a thin rice paste. Sieve twice, put into pot and steam for 20 minutes, stirring twice during this time.

   

4. 4 Steam it, stir it until smooth, let it cool, add some matcha powder to the green one to adjust the color.

   

5. 5 For fried hand noodles, add an appropriate amount of glutinous rice flour into the pot and stir-fry until slightly brown.

   

6. 6 Divide the mung bean paste into small balls, use some hand powder on your hands, and divide the ice skin into small balls. The ratio of bean paste to ice skin is 7:3.

   

7. 7 Pinch the ice skin thinly, put mung bean paste inside, wrap it up, roll it in hand flour (this will make it easier to release the mold), then put it into a 50g mooncake mold and press lightly, push it out and place it on a plate.

   

8. 8 Store the finished product in the refrigerator and use it as soon as possible. .