Snowskin mooncake
Overview
Snowskin mooncakes are simple and elegant in appearance, beautiful and fashionable, and have a refreshing taste, which is very different from traditional mooncakes. It is much simpler to make than traditional mooncakes and does not require baking. As long as the ingredients and formula are correct, it can usually be successful. It was also my first time doing it, and I felt it was quite successful.
Tags
Ingredients
Steps
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Pour the milk, sugar, and salad oil into a bowl and mix well.
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Add glutinous rice flour, sticky rice flour and orange flour, stir until there are no lumps in the batter, and let it sit for half an hour.
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Cover the rested batter with plastic wrap and steam over high heat for about 20 minutes until cooked.
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Stir vigorously with chopsticks while it's hot until smooth, then wait until it cools and the ice skin is ready.
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For the purple sweet potato filling, press the peeled and steamed purple sweet potatoes into a puree while hot, add sugar (according to your own taste) and condensed milk, and stir evenly.
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For fried hand noodles, add a little glutinous rice flour into the pot and stir-fry over low heat for 2 to 3 minutes (the color turns yellow).
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Divide the ice skin into 25g portions, divide the purple sweet potato filling into 25g portions and roll into balls (50g mould).
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Take a piece of ice skin, roll it into a round shape and flatten it, then add the purple sweet potato filling.
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Put the dough in your hand and use the thumb of your other hand to push the dough up from the bottom in a circular motion until the filling is completely wrapped.
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After closing, roll it into a round shape, roll it in hand flour, and pat off the excess flour.
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Also put some hand powder into the mooncake mold, cover it with your palm and shake it, pour out the excess powder so that the mold is evenly coated with a thin layer of powder, and then add the mooncake embryo.
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Press out the mooncakes and refrigerate them once ready.
