Coolness is coming——Snowskin mooncakes

Overview

I made this snowskin mooncake because I received a mooncake mold from Beo that day. My son said he wanted to eat mooncakes, so he made the snowskin mooncake in the midsummer before the Mid-Autumn Festival. Moreover, the appearance first gives people a cool feeling. It’s best to eat it freshly. If you really can’t finish it, put it in a crisper and keep it in the refrigerator. You should finish it in time the next day.

Tags

• staple food
• home cooking
• children
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• cake powder
• chengfen
• corn oil
• filling
• glutinous rice flour
• rice flour
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare appropriate amount of red bean paste filling

   

2. 2 Prepare appropriate amount of glutinous rice flour

   

3. 3 Fry in a flat-bottomed non-stick pan and set aside (this cake powder can also be omitted)

   

4. 4 Sift glutinous rice flour, sticky rice flour and rice flour and set aside

   

5. 5 Add sugar

   

6. 6 Add corn oil

   

7. 7 Add milk

   

8. 8 Mix well

   

9. 9 Put cold water into the steamer

   

10. 10 After putting on the steam, steam over high heat for 5 minutes and stir with a mixing knife. The purpose is to steam all the ingredients. It will take about 15 minutes to steam

    

11. 11 While it's hot, dip your hands in some corn oil and knead it into a smooth dough

    

12. 12 Take a piece of dough of suitable size and wrap the bean paste filling into a small ball

    

13. 13 Take a mooncake mold and sprinkle it evenly with cake flour (to prevent sticking, in fact I forgot to sprinkle it when making it, and it basically didn’t stick). Press it on the wrapped dough, gently push the mooncake mold down, and the mooncakes can be shaken off perfectly (at that time, my hands were full of flour and oil, so I couldn’t take a picture of this step, so I found one from the Internet)