Creamy Pineapple Snowy Mooncake
1.
First make the creamy pineapple filling. Prepare all materials. Drain the canned pineapple. If you use fresh pineapple, weigh 250 grams of peeled fresh pineapple meat. Replace the canned pineapple with 50 grams of water or milk in the syrup; put all the ingredients except butter in the food processor and beat them into a slurry.
2.
Pour the beaten pulp into the pot, turn to medium and low heat after the high heat is boiled, and continue to stir fry while heating. Add the butter and stir fry until the butter is completely melted
3.
The fried ingredients in the pot become thick; when it becomes a thicker mud, it is fine; the fried stuffing is used after cooling. If you want to cool down as soon as possible, pour the filling into a flat pan, spread it out with the back of a spoon, put it in the refrigerator, and it will cool down soon
4.
Then make ice skins. Pour milk, vegetable oil (choose light and odorless vegetable oils such as corn oil, sunflower oil, etc., do not use olive oil, peanut oil, and other oils with special odors). Pour the powdered sugar into a bowl and mix well; glutinous rice flour and sticky rice flour. Pour the wheat starch into another bowl. Slowly pour the milk mixture from the previous step into the powder, and stir while pouring until it is evenly mixed
5.
The mixed slurry is sieved 1-2 times; after sieving, let it stand for half an hour. Cover the surface with plastic wrap, put it in a steamer with boiling water, and steam on high heat for 25 minutes
6.
After the steamed batter is hot, stir vigorously with chopsticks until it becomes smooth and uniform; use the batter after cooling. Similarly, if you want to cool down as soon as possible, you can thin it on a plate and put it in the refrigerator
7.
Prepare some cake flour. If there is no ready-made cake flour, put the glutinous rice flour in a pot and stir-fry until it turns slightly yellow. Dip a little and taste, and there is no taste of cornstarch, which means it is cooked. After cooling, it becomes the cake powder; the cooled snowy batter and the creamy pineapple filling are divided into small portions. The skin and filling are in a ratio of 6:4. If you make 63 grams of moon cakes, the snowy skin is divided into 1 portion of 38 grams, and the pineapple filling is divided into 1 portion of 25 grams.
8.
Dip a little cake powder on your hands to prevent sticking, put the snow skin on the palm of your hand and squash; put the pineapple filling on the snow skin; wrap the pineapple filling with the snow skin, close the mouth
9.
Sprinkle some cake powder in the moon cake mold, shake it to make the cake powder evenly spread on the moon cake mold, then knock the moon cake mold in the palm of your hand to knock out the excess cake powder; put the wrapped dough into the moon cake mold; Press out the moon cake shape. At this point, the snowy mooncake is ready. The prepared snowy mooncakes are best served after storing them in the refrigerator for several hours.
Tips:
1. After the snow skin is steamed, it must be completely cooled before filling, otherwise it will stick to your hands. It is normal for the snowy skin to be slightly sticky after cooling, and it can be solved by putting a proper amount of cake powder on your hands. If it is still very sticky and unable to operate after cooling, one of the possible reasons is that the bowl is not covered with plastic wrap during steaming, which causes excessive water content, and the other is that the ice skin is not completely steamed and it becomes sticky;
2. Sticky rice flour is rice flour. Compared with glutinous rice flour, sticky rice flour is not sticky, which can prevent the ice skin from being too soft and waxy. Wheat starch, also known as noodles, in addition to making the ice skin look more translucent, it can also increase the toughness of the ice skin taste, so it is not recommended to replace it with other starches. Unless you really can’t buy wheat starch, you can use corn starch instead;
3. Master the method of ice skin, you can change the fillings of different flavors according to your own preferences. The fillings of snowy moon cakes are very flexible, you can choose from bean paste, lotus paste, jujube paste, and fruit fillings. Several Cantonese-style mooncake fillings previously introduced in the blog can also be used as fillings for snowy mooncakes~
4. When operating, don't get too much cake powder on your hands and in the moon cake mold, otherwise it will affect the appearance of snowy moon cakes.
