Bean Paste Snowy Mooncakes
1.
All the ingredients are ready, (forgot to shoot the red bean paste)
2.
Mix the milk, sugar, and corn oil well, sift into the flour, and mix well to form a batter
3.
Wrap in plastic wrap and steam for 20 minutes
4.
Steamed batter, stir to cool down
5.
Put it in a fresh-keeping bag and knead evenly
6.
Stir-fry glutinous rice flour until slightly yellow and mature glutinous rice flour for later use
7.
Divide the ice skin into 20 grams each and the red bean paste into 30 grams each. A total of 20 snowy mooncakes can be made
8.
Take a snowy skin and squeeze it by hand, put in the red bean paste, and wrap all the filling
9.
Close the mouth down and roll it in the cooked glutinous rice flour
10.
Sprinkle cooked glutinous rice flour in the mold, put the wrapped moon cake into
11.
The mold is buckled down, press the mold handle and press it down slightly
12.
Moon cake forming
Tips:
There is no need to add milk powder.
Try not to sprinkle too much cooked glutinous rice flour on the mold.
If there is too much cooked glutinous rice flour on the surface of the mooncake, you can use a small brush to gently sweep it.
The finished moon cakes are frozen in the refrigerator and eaten as snowy moon cakes.
