Ingredients?

Snow skin

Glutinous rice flour

75g

Glutinous rice flour

Cheng powder 45g

Vegetable oil

30g

Milk

270g

30g

Matcha powder 10g

Durian filling

Durian meat 350g

Gelatin 5g flour

Non-stick hand flour

30g cooked glutinous rice flour (non-stick frying pan)

How to make durian snow-skin mooncakes?

Put the milk, vegetable oil, and sugar into a large container and mix evenly with a mixer until the milk and oil are fully mixed. It is best to choose vegetable oil with no special smell.

Mix the glutinous rice flour, sticky rice flour and orange flour and sift into the mixture in step 1. Use a mesh sieve to avoid lumps when mixing. If you don’t have a mesh sieve at home, just mix it for a while longer.

Continue to mix it with a mixer until it becomes a paste. Be sure to mix it well, otherwise the ice skin will be lumpy when steamed and taste bad.

Pour half of the batter into a heat-resistant steaming bowl (I leave half because I want it to be matcha-flavored) and steam for 25 minutes. After the time is up, open the plastic wrap and take a look. If the surface of the ice skin is smooth and the color is uniform and milky white, it is ok. If the middle is concave and the color is uneven, add more time as appropriate.

Sift 10g of matcha powder into the remaining paste and mix evenly

Cover with plastic wrap and steam in a pot. 25 minutes. The plastic wrap prevents water vapor from entering during the steaming process.

Look, the steamed ice skin has a beautiful color. Use a spatula to make a few cuts on its surface to speed up its cooling. At this time, set the ice skin aside to cool down. Be sure to let it cool completely! ! ! Otherwise, your hands will be sticky

Next, make the durian filling. Soak 5g gelatine powder in 20g warm water for 5 minutes, stir evenly to form a transparent gel. Take 350g of pitted durian meat, pour in the melted gelatine powder, and use a spatula to make enough! Stir thoroughly. Smooth the surface and refrigerate for at least 4 hours, preferably overnight. So girls who want to make durian mooncakes should prepare the fillings in advance

Use a spatula to cleanly scoop up the cooled ice skin along the edge of the bowl.

Get started and roll into two balls. It is best to wear disposable gloves to prevent sticking. I don’t have disposable gloves at home, so I wrapped my hands in plastic wrap instead.

Then divide the ice skin into equal portions of 25g. Because my mold is 50g. So half the ice skin and half the filling.

Some are pure white, some are pure green, and there are mixed ones. You can weigh them yourself

Take such a portion of ice Roll the skin into a round shape, press it flat, and press it from the middle to both sides. The middle is slightly thicker and the round edges are slightly thinner. The middle part is thicker because the middle part is closed and put into the mold. It needs to be pressed into a layer with embossed mooncakes, so it needs to be thicker.

Closing, slowly and firmly

After closing, roll it in the cooked glutinous rice flour and let it fit into the mold Afterwards, it will not stick to the mold wall

Insert the mold with the closing edge facing outward and emboss the flower. Let me emphasize again, the ice skin must be completely cooled. You can put it in the refrigerator for one hour for better results.

Okay, one *** is the amount of 16 mooncakes.

The prepared mooncakes can be eaten directly. But it’s best to put it in the refrigerator for at least 2 hours. The taste is better, in order to

After cutting the refrigerated durian snow-skin mooncakes, the filling is still hard. Take a bite and you will be greeted by the mellow aroma of durian and the soft and waxy ice skin... If you like durian, you can experience it for yourself!