Snowskin mooncake
Overview
The Mid-Autumn Festival is coming soon, and all kinds of mooncakes in Meibo are in full swing. I am also ready to try this year. In fact, I am full of expectations for the delicacies of every festival, such as Dragon Boat Festival rice dumplings, Mid-Autumn Festival mooncakes, etc. Let’s make a simple snowskin mooncake first. It can be easily made at home without using an oven. Snowskin mooncakes mainly pay attention to the ice-cold and slightly elastic texture. Various pigments can be added to the outer layer to make various colorful colors. It looks fashionable and pleasing to the eye. There are also many choices of fillings, such as bean paste, chestnuts, purple sweet potatoes, etc. I used commercially available red bean paste this time (I think it is a bit sweet). If you have the conditions, you can make it yourself. It takes a little effort and time, but the food will not lie, and the final result will always be satisfying
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Ingredients
Steps
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Pour milk, corn oil, and powdered sugar into a bowl and mix well
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Pour glutinous rice flour, sticky rice flour and rice flour into 1
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Mix evenly, sieve and let stand for half an hour
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Cover with plastic wrap, put in a steamer with boiling water, steam for 25 minutes, take out and stir quickly with chopsticks until smooth
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Divide the cooled batter into 30g small portions
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Divide the bean paste into small portions of 20 grams each (the bean paste is a bit sticky, you can apply a little oil on your hands)
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Dip your hands into a little cake powder, roll the ice skin into a round shape and flatten it, then put on the bean paste
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Wrap and close
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Put it into the mold and press out the mooncake shape. The finished snowskin mooncake can be eaten directly, but it will taste better after being refrigerated for a few hours
