Cranberry Snowy Mooncakes
1.
Prepare the required materials.
2.
After mixing the milk, salad oil, and fine sugar, add glutinous rice flour, sticky rice flour, and noodles and mix well.
3.
Sift the mixed powder paste.
4.
Then let it stand for 30 minutes.
5.
Put the set batter on the pot and steam it on high heat for 15 minutes.
6.
Disperse after steaming.
7.
After cooling slightly, knead the snow skin into a smooth dough with your hands. After it has cooled completely, put it in the refrigerator for half an hour.
8.
Take an appropriate amount of glutinous rice flour and stir-fry in a pan.
9.
Stir-fry until slightly yellow to serve.
10.
Divide the cranberry filling into 45 grams each and roll into a circle.
11.
Take out the refrigerated ice skin, take a small piece and roll it into a round shape. (I didn’t weigh the leather, it’s about 25 grams)
12.
Then squash the ice dough.
13.
Put the filling on the snow dough.
14.
Pinch it with your left hand, and slowly push it up until the filling is completely covered.
15.
Glue some cooked glutinous rice flour on the wrapped ice dough.
16.
Sprinkle some cooked glutinous rice flour in the mold so that the cooked glutinous rice flour evenly adheres to the mold wall, and then gently tap twice to knock out the excess cooked flour.
17.
Then put the smooth side of the wrapped snowy dough into the mooncake mold, and then compact the dough with your hands, and flatten the bottom.
18.
Then gently push the top of the moon cake mold, and the snowy moon cake is pressed out.
19.
Pressed snowy mooncakes
Tips:
After the ice crust is steamed and allowed to cool, you will find agglomeration, so at this time, knead it into a smooth dough like kneading dough, so that it will not affect the taste of the crust.
The prepared snowy mooncakes can be eaten after putting them in the refrigerator overnight. Snowy mooncakes must be kept refrigerated and can be kept for about 3 days. If you want to keep it for a longer time, you can put it in the freezer and thaw it in the refrigerator before eating.
My moon cake mold is 63 grams. The leather in the recipe is enough to make five, and the filling is just four. I made other flavors for the remaining leather material. If I want to make more, I can increase the amount of ingredients.
