Yes.

Put the ingredients in the recipe of low-gluten flour and ice skin in the refrigerator for one night, let them develop gluten and then steam them in a pot. The effect is also very good, but it is not as clear as the one with Chengfen.

Snowskin mooncakes are a traditional Chinese Mid-Autumn Festival food. Because all traditional mooncakes are made of syrup and are golden in color, the name of snowskin mooncakes is a gimmick. In fact, some of the raw materials are glutinous rice. Mooncakes made of glutinous rice have a white appearance and are stored in the freezer. They are kept in the refrigerator when sold. in the cabinet.

The production feature is that no baking is required, the process is simple, and energy is saved. The taste is soft and smooth, slightly elastic, and the color is as white as snow.

Cooking tips:

1. After steaming the ice skin, cool it completely before stuffing it, otherwise it will stick to your hands. It is normal for the ice skin to still be a little sticky to your hands after it cools down. This can be solved by applying an appropriate amount of cake flour on your hands. If it is still very sticky and cannot be operated after cooling, it may be that the bowl was not covered with plastic wrap during steaming, causing excessive moisture, or the ice skin may not be fully steamed, causing it to become sticky.

2. Sticky rice flour is rice flour. Compared with glutinous rice flour, sticky rice flour is not sticky, which can prevent the ice skin from tasting too soft and waxy. Wheat starch, also called Chengmian, not only makes the ice skin look more translucent, it can also increase the toughness of the ice skin, so it is not recommended to replace it with other starches. Unless you really can't buy wheat starch, you can use corn starch instead.

3. When operating, do not get too much cake powder on your hands or in the mooncake mold, otherwise it will affect the quality of the snowskin mooncakes.