Bean Paste and Snowskin Mooncakes

Overview

This recipe is for a total of 8 mooncakes of 63 grams each. The snowskin mooncakes should not be made too large. Let me introduce the important ingredient - Chengmian, which is what the Cantonese people call it. In fact, it is wheat starch. Many of the crystal-clear things in Cantonese dim sum are added to it. It is available in major supermarkets and can also be purchased online. If it is not available, you can use cornstarch instead. Secondly: sticky rice flour. This sticky rice = rice, which means non-stick rice. It’s interesting. There is also glutinous rice flour, which is very convenient to buy from supermarkets. Filling: If you are making it for the first time, you can directly purchase the finished bean paste. If you are interested in frying it yourself, I will post a separate post explaining the preparation method.

Tags

• staple food
• home cooking
• old man
• mid-autumn festival
• mooncakes
• autumn recipes
• bean paste filling
• glutinous rice flour
• rice flour
• wheat starch
• milk
• powdered sugar
• vegetable oil

Ingredients

Steps

1. 1 First make the ice skin. Pour the milk, corn oil, and powdered sugar into a large bowl and stir evenly. Pour glutinous rice flour, sticky rice flour, and wheat starch into another bowl. Pour the milk mixture from the previous step into the powder and stir evenly.

   

2. 2 Let the mixed slurry sit for half an hour. If you have high requirements, you can sieve the slurry, but I usually omit the sieving. Then cover the surface with plastic wrap, put it in a steamer with boiling water, and steam over high heat for 25 minutes.

   

3. 3 Stir the steamed batter vigorously with chopsticks while it is hot until it becomes smooth and even. Wait for the batter to cool down before use. Can be placed in the refrigerator to speed up cooling.

   

4. 4 Prepare some cake flour: put 10 grams of glutinous rice flour into a pot and stir-fry over low heat until it turns yellow. Just taste it if there is no cornstarch taste. Cool and set aside.

   

5. 5 Divide the cooled ice skin dough and filling into small portions. The ratio of skin to filling is 6:4, 38 grams of ice skin per portion, and 25 grams of bean filling per portion.

   

6. 6 Wrapping: Place the ice skin in the palm of your hand and flatten it, place the bean filling on the ice skin, hold the cake skin with both hands and push it upward, so that the ice skin wraps the filling, and pinch the mouth tightly.

   

7. 7 At this time, roll the snowskin mooncake dough into the cake flour. Basically it's ready to eat. For the sake of beauty, stuff the dumplings into the mold, press out the mooncake shape, and place it on a plate or chopping board, and the mooncake is ready.

   

8. 8 When the mooncakes are ready, refrigerate them for 1 hour before eating them for the best taste.

   

9. 9 The shelf life of snowskin mooncakes is only two days. After two days, the taste will deteriorate and the skin will become hard. This is because the starch begins to age. If you must store it for a few more days, it is recommended to put it in the freezer immediately after making it and thaw it before eating.