1. Let's have a family portrait first
2. Mix sugar, milk, and salad oil.
3. All the powder is mixed, sieved, added to the mixture, and then stirred into a paste.
4. Sift the mixed batter 2-3 times and let stand for 30 minutes
5. Put it in a pot and steam it, and cover it with a plate when steaming to avoid the inflow of steam. Steam for about 25 minutes.
6. After steaming, take it out and stir.
7. Stir it while it is hot, and knead it until the dough is smooth.
8. Divide it into 30 grams each, bag it, and refrigerate for more than 1 hour.
9. During the refrigeration period, I also divided the filling into 20 grams each and refrigerated it.
10. Roll out a leather bag and fill it, round it.
11. Roll the balls with cake powder, sprinkle the cooked powder in the mold, pour out the excess, and put the balls in the mold.
12. Press down firmly to push out the mooncake, and the excess cooked powder on the mooncake can be brushed off
Tips:1. The mold I use is 50 grams, the filling is 20 grams, and the skin is 30 grams. Adjust the amount according to the size of the mold.
2. After steaming, kneading evenly and well is the key to the fineness and Q of the snow skin. After the dough is kneaded, refrigerate for more than one hour, making it more chewy and easier to handle.
3. This recipe is basically non-sticky during operation. I have the same ratio of filling and crust. I feel that too much filling is easy to reveal, which affects the appearance.
4. Some recipes on the Internet add condensed milk, but I didn’t add it. You can add it. The taste is better.
5. For the convenience of illustration, the filling is purchased online and you can make it yourself.
