Lirong and snowskin mooncakes

Overview

Take the mooncake mold from Xuexuechu and make a snowskin mooncake first. This is easier. In fact, I have always been afraid of making snow-skin mooncakes, because the skin is more troublesome and will start to harden or even crack the next day. Until that year, I encountered another method of making ice skin. It does not require steaming and uses cooked glutinous rice flour directly. The effect is not bad. This time, I will make the cooked glutinous rice flour version of snowskin mooncakes. The filling is chestnut paste made a few days ago. However, after a year or two, I completely forgot that there was a problem with the original ratio of this version of Ice Skin and that it had been adjusted at the beginning. I directly used the original proportions. When I started working on it, I immediately noticed something was wrong, so I came up with my own method and made temporary adjustments. At least no material was wasted. I no longer pursue thin skin and large fillings, because more and more I find that the skin does not feel very thick even if I pinch it one by one. At first, I wanted to make 4 skins and 6 fillings as usual. However, due to a mistake in making the dough, subsequent adjustments resulted in an increase in the amount of dough. There were 4 skins and 6 fillings, and the number of mooncakes exceeded expectations. I don’t want so many mooncakes, what should I do? Leftover skin? Later, I had an idea and simply did the opposite, with 6 skins and 4 fillings. At least within a two-to-one ratio, the skin would not appear too thick. Originally I wanted to cut it open and take a look at the cross section, but then I got lazy and just looked at the small flowers printed on the mold. The pattern feels pretty good, but some of the stamens are difficult to print.

Tags

• pastries
• little fresh
• afternoon tea
• mid-autumn festival
• autumn recipes
• students
• chestnut stuffing
• cooked glutinous rice flour
• corn oil
• powdered sugar
• water

Ingredients

Steps

1. 1 Cake crust: 100g powdered sugar, 60g water, 135g cooked glutinous rice flour, 33g corn oil Filling: 200g chestnut paste

   

2. 2 Pour the water and powdered sugar into a large bowl and stir evenly.

   

3. 3 Add glutinous rice flour and mix well.

   

4. 4 Pour in corn oil,

   

5. 5 Knead into a uniform dough, wrap in plastic wrap and rest for 30 minutes.

   

6. 6 Divide the dough into 30g/piece and 20g/piece filling.

   

7. 7 Take a piece of dough, flatten it and add the filling.

   

8. 8 Wrap it up and close it up.

   

9. 9 Put it into the mold,

   

10. 10 Buckle it on the table and compact it into shape.

    

11. 11 Unmold and ready to eat.