Assorted flavored snowskin mooncakes

Overview

I made the snowskin mooncakes late this time. I was pressed for time this time and did not add fruit powder, so the finished products are all white. I will make some in color next time so they look good.

Tags

• pastries
• mid-autumn festival
• chengfen
• cooked flour
• fillings
• glutinous rice flour
• low gluten flour
• oil
• rice flour
• milk
• powdered sugar

Ingredients

Steps

1. 1 Let’s take a family photo first

   

2. 2 Mix sugar, milk and salad oil.

   

3. 3 Mix all the powder, sift, add to the mixture, and stir into a paste.

   

4. 4 Sieve the mixed batter 2-3 times and let it sit for 30 minutes

   

5. 5 Put it in a pot and steam it. Cover it with a plate during steaming to prevent steam from flowing in. Steam for about 25 minutes.

   

6. 6 After steaming, take it out and stir.

   

7. 7 Stir it while it's hot and then knead it until the dough is smooth.

   

8. 8 Divide it into 30g pieces, bag and refrigerate for more than 1 hour.

   

9. 9 During the refrigeration period, I also divided the filling into 20 grams each and refrigerated it.

   

10. 10 Roll out a dough ball, add the filling, and make it into a round ball.

    

11. 11 Roll the ball into cake flour, sprinkle the mold with cooked flour, pour out the excess, and put the ball into the mold.

    

12. 12 Press down hard and push out the mooncake. Use a brush to brush off the excess cooked powder on the mooncake