In fact, the common brown sugar moon cakes in Fengzhen are all the same, but the water in Fengzhen is better and more suitable for making moon cakes, so the moon cakes there are more delicious.

Fengzhen moon cake

Materials:

Flour 10g, glutinous rice flour 20g, sticky rice flour 20g, fresh milk 75g, condensed milk 2 tablespoons, powdered sugar 20g, and appropriate amount of cooked glutinous rice flour (for making thin noodles).

Stuffing: red bean paste and jujube paste can be used. This kind of ice-covered moon cake has a little toughness, and can be wrapped with bean paste stuffing bought in the supermarket.

1. Sift the flour, glutinous rice flour and sticky rice flour together, add sugar, fresh milk, condensed milk and oil, mix and stir into paste, then steam for 30 minutes with strong fire, take out and cool, and knead into soft and smooth dough.

2. Divide the dough into 8 small pieces, rub the powder thinly, wrap it with stuffing, put it into the moon cake mold sprinkled with cooked glutinous rice flour, flatten it, and then knock out the moon cake left and right.

Features: the skin is light cream translucent, smooth and delicate, a little chewy, unlike the above. But it tastes good, too!