Snowskin mooncake powder can be used to make snowskin mooncakes

Main ingredients: mung bean filling-200g peeled, white sugar filling 50g, glutinous rice flour 45g, sticky rice flour 35g , 20 grams of starch powder, appropriate amount of snowskin mooncake powder

Seasoning: filling - 25 grams of maltose, filling - 50 grams of butter, 18 grams of vegetable oil, 185 grams of milk, 50 grams of powdered sugar

Steps:

1. Make ice skin: Mix milk and vegetable oil (choose light-colored and odorless vegetable oils such as corn oil and sunflower oil; do not use olive oil, peanut oil and other special-smelling vegetable oils) oil) and powdered sugar into a bowl, stir evenly

2. Pour glutinous rice flour, sticky rice flour, wheat starch, and snowskin mooncake powder into another bowl. Slowly pour the milk mixture from the previous step into the powder, stirring while pouring, until evenly mixed

3. Sieve the mixed powder slurry 1-2 times

4. After sieving, let it sit for half an hour. Cover the surface with plastic wrap, put it into a steamer with boiling water, and steam over high heat for 25 minutes

5. Stir the steamed batter vigorously with chopsticks while it is hot until it becomes smooth and even. Cool the batter before use. . Similarly, if you want to cool it as quickly as possible, you can spread it thinly on a plate and put it in the refrigerator. While the batter is cooling, fry the mung bean filling and set aside.

6. Divide the cooled ice skin batter and mung bean filling into small portions. . The ratio of skin to filling is 6:4. For example, if you are making a 50-gram mooncake, divide the ice skin into 30-gram portions, and divide the mung bean filling into 20-gram portions.

7. Dip a little cake powder on your hands to prevent sticking, and flatten the ice skin in the palm of your hand. Put the mung bean filling on the ice skin

8. Wrap the mung bean filling with the ice skin and pinch it tightly

9. Sprinkle some cake powder into the mooncake mold and shake it to make the cake soft. Dip the powder evenly on the mooncake mold, then tap the mooncake mold in the palm of your hand to knock out the excess cake flour

10. Put the wrapped dough into the mooncake mold, and press out the mooncake shape. onto the plate

11. At this point, the snowskin mooncakes are ready. The prepared snowskin mooncakes will taste best after being chilled in the refrigerator for a few hours.