Hello everyone, this is Dad Yang’s parenting experience. The theme introduces simple parenting, complementary foods and parenting knowledge, just to share what is better for the children.

——This delicacy is suitable for children over 3 years old.

In our daily lives, I believe that for many people, mooncakes are a delicacy that they only buy and taste around the Mid-Autumn Festival.

In my family, whenever I want to eat mooncakes, it basically does not depend on the festival, but on how much my family wants to eat.

After all, for the author, I can make most of the mooncakes on the market myself. As long as I prepare some simple ingredients, the mooncakes I want to eat will be freshly made.

Just like the snowskin mooncake I shared today, I used red bean paste and mung bean paste as fillings to create two simple and delicious home-cooked complementary foods for my family.

If you are also interested in today's delicacy, you might as well take a look at how it is cooked. I hope you like it.

Food Name: Snow Skin Mooncake.

Ingredients to prepare: 30 grams of wheat starch, 40 grams of rice flour, 50 grams of glutinous rice flour, 250 ml of pure milk, 20 ml of corn oil, 30 grams of white sugar, 80 grams of mung bean paste, 150 grams of red beans, 15 grams of brown sugar, and a set of moon cake molds

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Ingredients description: Compared with the red beans in today’s filling, there are actually ready-made red bean pastes on the market. Here I just want you to understand the main process of making red bean paste. You only need to do an understanding to make this.

When it comes to delicious food, just buy ready-made ones.

Step 1: First soak the red beans in water for four hours, then put it into the rice cooker, add water two centimeters above the red beans, cover, cook in porridge mode for 45 minutes, take out and let warm.

Step 2: Then we will prepare the two major raw materials for making ice skin-ice skin powder + ice skin liquid. Let’s introduce the main formula below.

Cake crust powder: 30g wheat starch + 40g rice flour + 50g glutinous rice flour - stir evenly.

Cake crust liquid: 30g white sugar + 250ml pure milk + 20ml corn oil - stir evenly.

Then combine the two evenly and stir until there is no grainy ice cream paste.

Step 3: Prepare a sieve and filter the prepared snowskin paste through the sieve twice. The snowskin mooncakes produced in this way will be more delicate.

Step 4: Then directly put the ice skin paste into a bowl, cover it with a layer of plastic wrap, steam it in a steamer with cold water over high heat for 25 minutes, take it out and stir for 45 seconds and set aside.

Step 5: Then press the boiled red beans through the strainer repeatedly until fine bean paste is filtered out.

The picture below is the finished bean paste. You can use it as a reference. If you like a sweeter taste, you can also add some brown sugar and stir evenly. The author has prepared the ingredients in advance, and you can add them according to your own preferences.

Step 6: Pour the remaining 50 grams of glutinous rice flour into the pan, turn on medium-low heat and stir-fry continuously until the surface of the glutinous rice flour becomes slightly yellow, turn off the heat and set aside.

Step 7: The last step is to lightly wrap the properly warmed ice skin in fried glutinous rice flour, then place it on a cutting board and shape it into long strips so that it is not easy to stick; then divide it into small portions of about 40 grams.

Roll the dough into a ball, press it flat, wrap the bean paste filling and mung bean filling, roll it into a ball, wrap a layer of cooked glutinous rice flour on the surface, put it into a mooncake mold, press it into shape, and it is ready to eat.

Compared to today’s delicacy, have you already learned about its cooking method?

If you are also very interested in this delicacy today, you might as well try it at home.