Cranberry Snowy Mooncakes

Name: Cranberry Snowy Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 50g Sticky rice; 25g corn starch; 25g Arowana Pastry Wheat Flour; 210g milk; 50g White sugar; 35g Corn oil; 250g Red wine cranberry filling; a little Beet powder

by Anbao's Tiger Mom

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The annual Mid-Autumn Festival is here again, I believe many people are starting to buy mooncakes for relatives and friends. For those of us who like hand-made delicacies, we have to start busy again, making all kinds of moon cakes by ourselves, just to make our friends and family eat healthy and appetizing. In fact, they are making moon cakes, but they express the love for family and friends.
Today, I will share with you how to make snowy mooncakes. Compared with Cantonese-style mooncakes and Soviet-style mooncakes, the method is relatively simple. The taste is cool and refreshing. It tastes good. The low-gluten flour I use is wheat flour for Arowana pastry. This low-gluten flour is easy to succeed. It is 100% imported wheat, so the family can eat more at ease. "

Ingredients

Cranberry Snowy Mooncakes

1. Prepare the ingredients;

2. Pour glutinous rice flour, sticky rice flour, corn starch, wheat flour for golden arowana pastry into a bowl and mix well;

3. Add milk, sugar and corn oil and mix well;

4. Sieved

5. Wrap it with plastic wrap and steam it in a steamer for 25 minutes;

6. Knead the red wine cranberry filling into round balls one by one according to 25g;

7. Take out the steamed dough and mix it evenly, let it cool and knead it into a ball;

8. Take an appropriate amount of dough and add a little beet powder to knead evenly into a red dough;

9. Knead the white dough into 25g balls one by one;

10. Squash, add red wine and cranberry filling;

11. Press the filling with one hand and use the tiger's mouth to rotate while tightening the mouth;

12. Take a little red dough and press it into the pattern of the moon cake mold;

13. Then put in the white dough filled with stuffing (to prevent sticking, roll it in the cooked glutinous rice flour beforehand), put it upside down on the mat, press it lightly and demould it

14. The finished product will taste better when put in the refrigerator for a while, the ice-cold Q-bomb is refreshing and delicious;

15. Finished product.

Tips:
1. Prepare some fried glutinous rice flour in advance, and roll the dough ball in the cooked glutinous rice flour before pressing to prevent sticking;
2. The amount of white granulated sugar in the formula is increased or decreased according to your own preferences, my sweetness is just right;
3. When steaming the batter, wrap it with plastic wrap to prevent water vapor from entering;
4. The amount of water increases or decreases according to the water absorption of the flour.