Sweet snowskin mooncake
Overview
The Mid-Autumn Festival is not coming soon, and traditional mooncakes will be indispensable. Thinking of warming it up first, I made the recently popular snowskin mooncakes. It has low fat content, is sweet and waxy, and tastes delicious after being refrigerated. When I was mixing the dough, I was very useless and secretly ate it while I was mixing it! Paired with different fillings, it’s definitely a good start to this Mid-Autumn Festival! Like it? If you like it, give it a try too!
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Ingredients
Steps
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Pour the milk into a small basin
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Add 50g of weighed sugar and stir
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Pour in 20g of weighed vegetable oil and stir
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Weigh the three kinds of powder and pour them into small basins one by one
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Start stirring, slowly and patiently
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Stir into a thin batter and let it sit for 30 minutes
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During this period, I put the raw glutinous rice flour into a pan and fried it into mature flour, which I will use to make hand flour later
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Cover the rested batter with plastic wrap and steam for about 20 minutes.
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After steaming, take it out to cool and start stirring. It will turn from paste to dough. If you feel it’s not smooth enough, you can knead it with your hands~ (I ate it secretly here)
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Weigh the dough and filling into small balls. I used a 63g mooncake mold, so the dough is 35g and the fillings are 25g
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Flatten the dough, add fillings, and wrap tightly
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Sprinkle some hand flour into the mold, add the wrapped dough, and press it into mooncakes
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The finished product will be sticky when eaten directly, and it will be soft when eaten after being chilled in the refrigerator. All good. But be sure to finish eating as soon as possible
