Snowskin mooncake

Overview

When it comes to mooncakes, most people think of Cantonese-style Suzhou-style mooncakes. Snowskin mooncakes seem to have the irreplaceable charm of other mooncakes. The main reason why they are called snowskin mooncakes is that they are different from traditional mooncakes because all traditional mooncakes are made of syrup. The skin is golden in color, while some of the raw materials of snowskin mooncakes are glutinous rice. The mooncakes have a white appearance. The crust is very waxy, a little Q and soft, and you can add your favorite fillings. It does not require baking, and you can make it even if you don’t have an oven at home. You can also add fruit and vegetable powder or color powder to the skin to adjust it to your favorite color to make a delicious and beautiful mooncake

Tags

• mid-autumn festival
• chengmian
• fillings
• glutinous rice flour
• rice flour
• salad oil
• toner
• milk
• powdered sugar

Ingredients

Steps

1. 1 Mix milk and salad oil

   

2. 2 Slowly add the powdered sugar while stirring until evenly mixed

   

3. 3 Add the remaining flour and stir until evenly mixed

   

4. 4 Sieve and let stand for half an hour

   

5. 5 Wrap in plastic wrap and steam over high heat for about 20 minutes

   

6. 6 After steaming, mix well with chopsticks. When it is not too hot, put on gloves and knead the dough, wrap it in plastic wrap and refrigerate for 30 minutes

   

7. 7 Add color powder or fruit and vegetable powder to adjust the color (you can also use white dough directly without adjusting it)

   

8. 8 Divide the skin and filling into 3 ratios: 30g skin and 20g filling. What I am demonstrating here is a colorful mooncake. Stick the three prepared skins together, flatten them and slowly wrap them in the fillings

   

9. 9 Dip the cake powder on the mooncakes and mooncake molds and press them into the mooncake molds to take out the shape