Blue and White Porcelain Snowy Mooncake

Name: Blue and White Porcelain Snowy Mooncake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Glutinous rice flour; 20g Sticky rice; 17g noodles; 85g milk; 16g Caster sugar; 5g Corn oil; 1.5g Butterfly Pea Flower; 48g Hot water; 200g Custard filling

by Fengyi Painting

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Tired of eating high-oil and high-sugar Cantonese-style mooncakes, you must pull out the snowy mooncakes during the Mid-Autumn Festival. The blue-and-white porcelain snowy mooncakes with both appearance and inner appearance are very beautiful and pleasing to the eye. They are packed with homemade milk. The yellow stuffing is very delicious, and you can eat it as you cook it!
The Wanmu lifting pot is used in the recipe. The pot is equipped with a lifting filter basket. It is not only convenient to eat hot pot, but also can steam de-sweetened rice, steamed buns, steamed buns and dumplings. It is also very convenient to cook and stew food. One pot is multi-purpose. The capacity of liters is especially cool to eat hot pot! "

Ingredients

Blue and White Porcelain Snowy Mooncake

1. Prepare the ingredients you need.

2. Soak the butterfly pea flowers in 48 grams of boiling water for 10 minutes.

3. Blue ice skin: filter out 45 grams of butterfly pea flower water, add glutinous rice flour, sticky rice flour, noodles, fine sugar and corn oil, and mix well.

4. White ice skin: mix milk, glutinous rice flour, sticky rice flour, noodles, fine sugar and corn oil and mix well.

5. Cover with plastic wrap, pierce a few holes with a toothpick, and put it in the pot.

6. After the water boils, continue cooking for 15 minutes until cooked and the surface is solidified.

7. Let the steamed ice skins cool and knead them into a ball, wrap them in plastic wrap and put them in the refrigerator for 30 minutes.

8. The custard filling is divided into 10 portions.

9. The ice skins of the two colors are divided into 5 portions.

10. Take a small dumpling and roll them into round skins and overlap them.

11. The two dough rolls up.

12. Cut it in half and press flat or roll it out.

13. Put a custard filling.

14. Use tiger's mouth to tighten.

15. Brush the mooncake mold with oil and put in the snowy dough.

16. Press out the shape of the snowy mooncake.

17. Finished picture.

18. Finished picture.

19. Finished picture.

20. Finished picture.

Tips:
1. The moon cake mold is 50 grams. The finished snowy moon cake can be stored in the refrigerator for 2~3 days, and eat it as soon as possible.
2. When mixing the two colors of dough, you can be more free according to your own preferences, and you don't need to do the folding and rolling steps.