Main ingredients: 120g of water-ground glutinous rice flour, 40g of clarified flour, 50g of sticky rice flour, 10g of corn oil, 230g of pumpkin puree.

Accessories: 180g of filling.

Steam mooncake practice steps:

1, pumpkin peeled and pith cut thin slices, steamed in a steamer for a few minutes under water to steam can be.

2. Use a spoon to press the pumpkin into pumpkin puree.

3. Pour in the noodles while they are still hot.

4: Stir quickly to combine.

5: Then pour in the glutinous rice flour and sticky rice flour, and form a soft, non-sticky glutinous rice ball.

6: Pour in the corn oil and knead until the corn oil is completely absorbed.

7: Divide the dough into 12 small doses of 35g each, divide the filling into 15g each, and roll them into rounds. Cover the unworked glutinous rice flour dough with plastic wrap to prevent it from drying out. Flatten the small dosage and put in the filling.

8. Close and roll the dough into a round shape, then roll it into a cylindrical shape that fits easily into a mooncake mold.

9: Puff the surface of the cooked cake flour, 50 grams of mooncake molds also in the cooked cake flour, press a little, the excess powder to shake off, and then put the glutinous rice ball into.

10: Press the mooncake onto the table.

11: Place the mooncakes on greaseproof paper, then place them in the steamer.

12. When the water in the pot boils, put the steamer on, cover the pot and steam for about 10 minutes on high heat.