My snowskin mooncake

Overview

Another Mid-Autumn Festival, China’s festive atmosphere seems to be mostly expressed in food. Seeing that the sisters in the forum are so talented, I also followed the recipe of a friend in the food world. Whether it tastes good or not is secondary, I just hope my friends feel my feelings.

Tags

• pastries
• baking
• snacks
• chengmian
• corn oil
• glutinous rice flour
• rice flour
• milk
• powdered sugar

Ingredients

Steps

1. 1 Mix 80 grams of glutinous rice flour (reserve 20 grams for frying and set aside), 40 grams of sticky rice flour, 30 grams of flour, and 30 grams of powdered sugar. Stir evenly, add about 200 grams of milk and 20 grams of corn oil mixed liquid, let cool for half an hour, then steam for 20 minutes until cooked, cool and knead into dough. The ice skin is ready, about 350 grams.

   

2. 2 Take the same weight of mooncake fillings, knead the ice skin into 25g dumplings each, and the mooncake fillings are also 25g each.

   

3. 3 Flatten the ice skin in the palm of your hand, wrap the filling into the ice skin, and close the mouth tightly.

   

4. 4 Take an appropriate amount of fried glutinous rice flour and put it into the mooncake grinder, tap out the excess powder, put the wrapped mooncakes into the grinder, press the grinder lightly, and the mooncake is ready.

   

5. 5 Of the 80 grams of glutinous rice flour, 20 grams are to be fried and set aside (used later as hand flour and to prevent sticking in grinders)