This ice skin formula is indeed relatively soft. It feels a little sticky when wrapping it. When you eat it immediately after wrapping it, you will feel that the ice skin is softer but a little sticky. After being stored in the refrigerator overnight, the taste becomes very good. Children who want to make snow-skin mooncakes are advised to try this recipe.

For the snowskin mooncake filling this time, I did not use the traditional bean paste, but purple sweet potato. In comparison, the purple sweet potato filling is fresher and less sweet than the bean paste filling. Of course, I actually like the sweetness of the red bean paste, haha.

Ingredients?

45g glutinous rice flour

35g sticky rice flour

500g purple sweet potato

Light 80g butter

20g wheat starch

185g milk

50g powdered sugar

20ML salad oil

50g soft white sugar

An appropriate amount of cake powder is fried glutinous rice flour

How to make snow-skinned purple sweet potato mooncakes?

Reference weight: 70 grams Make about 8 mooncakes

First make the purple sweet potato filling: steam the purple sweet potato in a pot, peel and press into puree (if you want a delicate taste, you can sift it), add white sugar and mix well, cool and then add Mix the light cream well to form the purple sweet potato filling

Make the ice skin: Pour milk, powdered sugar, and salad oil into a basin and stir evenly

Pour in glutinous rice flour, sticky rice flour, Clear noodles. Stir thoroughly to form a thin batter. Let the stirred thin batter stand for 30 minutes.

Put the rested batter into the steamer and steam over high heat for 15 minutes before it is cooked. Stir the steamed batter vigorously with chopsticks until smooth. Then wait for it to cool down, and it will be the ice skin

Now make the moon cakes: After cooling (if you are impatient, you can not wait until it is completely cooled, as long as it is not hot. But it is easier to operate after complete cooling), divide the ice skin into 40 pieces Gram one, purple sweet potato filling is divided into 30 grams each. Pat some cake flour on your hands to prevent sticking, then flatten the ice skin in the palm of your hand

Put on a piece of purple potato filling, wrap the purple potato filling with ice skin, and slowly push it upward until Wrap all the purple sweet potato filling, close the mouth, and sprinkle some cake flour into the mold so that the cake flour sticks evenly to the walls of the mold, and then pour out the excess cake flour. This makes demoulding easier. Then put the wrapped ice skin dough into the mold and compact it with your palms. Push the mooncake mold down and the snowskin mooncake is ready. Put the prepared mooncakes in the refrigerator, refrigerate them overnight, and then you can eat them

Tips

1. Several kinds of powders used in the ingredients:

Glutinous rice flour: It is the flour we usually use to make glutinous rice balls.

Rice flour: It is a type of rice flour. It is sold in the vegetable market. Just tell the boss that you want rice flour. Its function is to reduce the viscosity of the ice skin, because the dough made from glutinous rice flour is very sticky.

Chengfen: It is actually wheat starch, also called Tingfen. The function is to increase the transparency of the ice skin, making the ice skin look crystal clear. Of course, the ratio of icing powder should not be too high, otherwise the ice skin will become hard.

The last type of cake flour: fried glutinous rice flour. Its main function is to prevent sticking when wrapping snow-skin mooncakes. Preparation of cake flour: Put the raw glutinous rice flour in a wok and stir-fry over low heat until it turns slightly yellow.

2. The batter in step 3 must be stirred until it is smooth and there are no flour particles, so that the steamed ice skin can be easily handled. The first time I made it, I was too impatient and steamed it before the flour particles were mixed. The result was a failure. The steamed dough was lumpy and impossible to wrap.

3. The ratio of snowskin mooncake fillings and snowskin can be adjusted according to your preference. However, it is best not to make the snowskin too thin, otherwise the finished snowskin mooncake will be exposed. The color of the stuffing inside may reveal the stuffing if you don’t mess with it, haha.

4. Snowskin mooncakes must be kept refrigerated. It can be kept in the refrigerator for about 3 days. If you want to store it longer, you can put it in the freezer. Place it in the refrigerator to defrost before eating. But I don’t recommend this. It’s better not to pack too much at one time and eat as much as you want.

5. If you are not afraid of trouble, you can sift the purple sweet potato after steaming and then add sugar and light cream. The taste will be more delicate.

But the sifting process is quite painful, so I skipped this step.

1. Steamed and sieved purple sweet potatoes can be used directly for mooncake skins. Of course, they can also be used for mooncake fillings. Feel free to use them. Don't add any sugar or milk. If you add liquid, it will be too sticky. Then you can only make it into a round shape and eat it. Don't try to use the mold to carve it into a good-looking shape. It will stick to the wall of the mold.

2. For the fillings, I use my own bean paste filling and lotus paste filling. Click here to make the recipe: red bean paste and lotus paste filling.

3. Cake powder used in the ingredients : It is fried glutinous rice flour. Its main function is to prevent mooncakes from sticking when they are put into the mold. Preparation of cake flour: Put the raw glutinous rice flour in a wok and stir-fry over low heat until it turns slightly yellow.