Chestnut Paste Snowy Mooncake
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
Take the moon cake mold of Xue Chu, and make a snowy moon cake first. This is more trouble-free.
In fact, I have always been afraid of making snowy mooncakes, because the skin is quite a headache, and it starts to harden the next day, or even crack. Until that year, I encountered another method of making ice skin, which did not need to be steamed, and used cooked glutinous rice flour directly, and the effect was not bad. This time, I will make snowy mooncakes of cooked glutinous rice flour version. The filling is chestnut paste made the other day.
However, after a lapse of one or two years, I completely forgot that there was a problem with the original version of the ice sheet. It was adjusted at the beginning. I directly used the original ratio, and immediately found something was wrong when I started to use it, and then turned out my own practice to make temporary adjustments. At any rate, no material was wasted.
No longer pursue thin skin and big stuffing, because more and more find that even the skin that is pinched one by one will not feel too thick. At the beginning, I wanted to make 4 fillings 6 as usual. However, due to mistakes in making the skin, the subsequent adjustments led to an increase in the amount of dough. The skin was 4 filled with 6, and the number of moon cakes exceeded expectations. If you don't want so many mooncakes, why should they be swollen? Leftover skin? Later, with an idea, the skin was 6 filled with 4, at least within two to one, the skin would not appear too thick.
Originally I wanted to cut it open to see a section, but later I became lazy and just looked at the small flowers printed on this mold. The pattern feels pretty good, but some stamens can't be printed. "
In fact, I have always been afraid of making snowy mooncakes, because the skin is quite a headache, and it starts to harden the next day, or even crack. Until that year, I encountered another method of making ice skin, which did not need to be steamed, and used cooked glutinous rice flour directly, and the effect was not bad. This time, I will make snowy mooncakes of cooked glutinous rice flour version. The filling is chestnut paste made the other day.
However, after a lapse of one or two years, I completely forgot that there was a problem with the original version of the ice sheet. It was adjusted at the beginning. I directly used the original ratio, and immediately found something was wrong when I started to use it, and then turned out my own practice to make temporary adjustments. At any rate, no material was wasted.
No longer pursue thin skin and big stuffing, because more and more find that even the skin that is pinched one by one will not feel too thick. At the beginning, I wanted to make 4 fillings 6 as usual. However, due to mistakes in making the skin, the subsequent adjustments led to an increase in the amount of dough. The skin was 4 filled with 6, and the number of moon cakes exceeded expectations. If you don't want so many mooncakes, why should they be swollen? Leftover skin? Later, with an idea, the skin was 6 filled with 4, at least within two to one, the skin would not appear too thick.
Originally I wanted to cut it open to see a section, but later I became lazy and just looked at the small flowers printed on this mold. The pattern feels pretty good, but some stamens can't be printed. "
