Snowskin mooncake

Overview

I don’t like Cantonese-style mooncakes, but I like Soviet-style mooncakes and snowskin mooncakes

Pour vegetable oil and powdered sugar into a bowl
Pour in the milk and mix well
Pour glutinous rice flour, sticky rice flour, and wheat starch into another bowl.
Slowly pour the milk mixture from the previous step into the powder, stirring until evenly mixed
Sieve the mixed slurry 1-2 times
After sieving, let it sit for half an hour. Cover the surface with plastic wrap, put it in a steamer with boiling water, and steam over high heat for 25 minutes
Stir the steamed batter vigorously with chopsticks while it is hot until it becomes smooth and even
Prepare some cake powder. If there is no ready-made cake powder, put the glutinous rice flour into the pot and stir-fry over low heat until it turns slightly yellow. Dip a little into it and taste it. If there is no cornstarch smell, it means it is cooked. After cooling, it becomes cake powder
Dip a little cake powder on your hands to prevent sticking, take a certain amount of ice skin and put it into a ball in your palms and flatten it
Place the filling on the ice skin, wrap the filling with the ice skin, and pinch tightly
Sprinkle some cake powder into the mooncake mold, shake it around so that the cake powder evenly coats the mooncake mold, and then tap the mooncake mold in the palm of your hand to knock out the excess cake powder. Put the wrapped dough into the mooncake mold and press out the mooncake shape. At this point, the snowskin mooncakes are ready.