Cantaloupe Snowy Mooncakes

Cantaloupe Snowy Mooncakes

1. Mix sugar, milk and vegetable oil and stir well.

2. Mix glutinous rice flour, rice flour and wheat flour.

3. Pour the mixed milk into the mixed powder, stir well, and sieve twice until smooth. Stand still for 30 minutes.

4. At this time, we will also take some glutinous rice flour, put it in a pot and stir-fry until it turns slightly yellow, without the smell of cornstarch.

5. The frozen ice crust paste is steamed in a pot over high heat for 20 minutes.

6. After steaming, take it out, stir in the heat until smooth, spread cold

7. Divide into 6 even small groups.

8. The cantaloupe filling is also divided into 6 equal parts.

9. Put some hand powder on your hands, take a piece of ice skin, first round and smooth, and then press it into a slice (enough to cover the filling), take a part of the filling and place it in the middle.

10. Close your mouth like a bun.

11. Make a good picture on the mold, stick some hand powder on the dough, and the closing point is downward, which is what we see now leaking out is the closing area.

12. Put it in a clean dish and press it down firmly (be careful not to apply too much force to avoid exploding). Fasten the middle of the mold and push it down gently to release the mold.

13. It succeeded.

Tips:

Choose vegetable oils that have no taste. The steamed snow skin must be heated and stirred. You can put less stuffing if you can't pack it. When putting it into the mold, the dough must be sprinkled with a layer of hand powder to prevent it from sticking to the mold and not being pushed out or getting out of shape when printing.