Snowskin mooncake
Overview
The prepared snowskin mooncakes should be sealed with plastic wrap and placed in the refrigerator for an hour for a better taste. If you have a bad stomach and cannot eat cold products, you can steam them in a steamer for a few minutes. The steamed ones will look more like sticky cakes, sticky and sweet, which is very good...
Tags
Ingredients
Steps
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Prepare the ingredients...
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Pour pure milk and salad oil together and stir evenly.
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Pour rice flour, glutinous rice flour, rice flour, and white sugar into <1>, and stir until the slurry is smooth and smooth without particles, like thick yogurt.
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Cover the container with a layer of plastic wrap and poke a few small holes in it with a toothpick.
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Place the container in the microwave and heat for 2 minutes and 20 seconds. When the time is up, take out the bowl. The water has basically dried up.
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Stir it with chopsticks and let it cool until it is no longer hot to your hands. You can start kneading the dough.
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The mooncake mold I chose is 50g. Roll the dough into balls of equal size (about 35g), and roll the filling into balls of equal size (about 28g). The mooncakes made in this way will be uniform in size and look better.
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After kneading, flatten the dough ball into a dough that is slightly thicker in the middle and thinner at the edges, and then put a small ball of filling in the middle.
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Wrap it up like a bun and close the mouth.
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After wrapping, place one of the molds with the seam facing up, press it hard, and pull out the mold. A lovely snowskin mooncake will appear.
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After making it, put it in a container and cover it with plastic wrap, then put it in the refrigerator for one hour to make it taste better. (Do not put it in the refrigerator overnight, otherwise the ice skin will harden. If you do not eat it that day, you can seal the container with plastic wrap and put it indoors directly)
