The first step
The first step of making pure milk hand-shredded toast
First make the ice skin, pour the sago into the grinder, Add appropriate amount of white sugar, beat into fine powder, sift into a bowl, add corn starch, glutinous rice flour and warm water, knead into smooth sago balls, cover with plastic wrap, continue to rise to allow the water to be fully absorbed and set aside. Now, let's take advantage of the opening and make the filling. Place purple and sweet potato slices into a steamer and steam until cooked. Put the steamed purple potatoes and sweet potatoes into a flat-bottomed non-stick pan respectively, grind them into a puree, add sugar powder and corn oil alternately, stir-fry until the purple potatoes and sweet potatoes are absorbed and melted, and stir-fry the excess water in the filling. It's easier and faster this way. You can also use a sieve to sift the potatoes, or use a food processor to make mashed potatoes. But I like to eat red bean filling, the grainy texture is more delicious. The filling can be customized according to your own preferences, and you can also use lotus paste filling, bean paste filling, sesame filling, kiwi fruit, and dragon fruit filling.
The second step
The first step of making pure milk hand-shredded toast
Cool the prepared filling, knead it into long strips, and then divide it into pieces Knead into a stuffing ball of about 28 grams. Add corn oil and sugar to the ice cream ingredients in batches, and knead until completely melted into uniform and smooth sago balls. The ice skin made in this way is oily, sweet and delicious.
The third step
The first step of making pure milk hand-shredded toast
We also knead the ice skin material into long strips by hand, and then divide and knead it Shape into 35g balls. Press the crust into a palm-sized cake shape. You can also use a rolling pin to roll the filling. Use your right hand to squeeze up with the tiger's mouth.
Step 4
The first step of making pure milk hand-shredded toast
Press the filling with the thumb of your left hand, and at the same time turn the mouth of the bottle with your right hand , then hold the mouth of the bottle tightly with your hands, dip some cake powder into the cake, gently rub off the cake powder with your hands, put it into the mold, hold the mold with your left hand, press with your right hand, and then gently push the mooncake out of the film with your hands. If there is no ready-made cake flour, fry the glutinous rice flour in a pan until it is slightly yellow. After cooling, it turns into cake flour without the taste of cornstarch.
The fifth step
The first step of making pure milk hand-shredded toast
We put the mooncakes on the steamer and pour enough into the steamer water, steam over high heat for 15 minutes, and our snowskin mooncakes are complete.
Step 6
The first step of making pure milk hand-shredded toast
Eat steamed mooncakes when they are cold and delicious when they are hot. When they are cooled they are soft and waxy and taste great.