1.
The practice of snow skin:
Mix the powder and sugar in the ice skin material (100g glutinous rice flour, 100g sticky rice flour, 75g noodles, 69g soft sugar)
2. Pour the milk gradually, stirring while pouring
3. Stir the batter without particles with egg extract, let it stand for 30 minutes; then pour in vegetable oil and stir evenly
4. Put water in the steamer, bring to a boil on high heat, cover the bowl with plastic wrap and steam on high heat for 30 minutes
5. During the period, take it out and stir a few times. This procedure is to be done twice
6. While the steamed batter is hot, stir it with chopsticks a few times, cover with a lid or a damp cloth to cool down; the temperature of the dough drops to about 50 degrees, pour the dough on the chopping board and knead it vigorously
7. Knead until the dough is very smooth and soft, put it in a fresh-keeping bag, and keep it in the refrigerator for at least 2 hours
8. Separate a little dough and add a little green tea powder to form matcha ice skin
9.
The production of custard filling:
The butter is softened at room temperature, and fine sugar is added to whip the color to become whitish and fluffy
10. Add egg liquid in batches, and beat evenly every time you add egg liquid
11. Pour in the sieved powder and mix well
12. Add milk and remaining egg liquid and mix well
13. Cover with plastic wrap, boil a pot on the water, and steam on medium heat for about 25 minutes; take it out in the middle and stir with chopsticks twice
14. Steamed custard filling
15. Let it cool a bit, pour it on the chopping board, wear gloves and knead it well, filter it with a mesh sieve to remove the lumps in the filling
16. After sieving, the filling is very delicate, put it in a fresh-keeping bag and put it in the refrigerator
17. Separate a little custard filling and add a little green tea powder to make matcha custard filling
18.
The making of moon cakes:
Take out the refrigerated crust and filling, use a 75-gram mold to divide into 40 g ice crust and 35 g custard filling
19. The custard filling is divided into matcha-packed custard, custard-packed matcha, and red bean paste-packed custard filling. No matter what kind of filling, the total amount is about 35 grams. It doesn't matter if it is more or less.
20. Wrap custard filling with ice skin, push up to seal, wrap well
21. Sprinkle the mold with hand powder and pour out the excess powder
22. Roll the wrapped moon cake in hand powder, and then press out the pattern with a mold
23. The finished snowy moon cakes are put into a fresh-keeping box, sealed and refrigerated, the taste will be better after freezing
Tips:Hand powder is an indispensable material in snowy mooncakes. You can use glutinous rice flour to fry it in a pot until it is slightly yellow; the finished mooncake must be put in a closed container and kept in the refrigerator for better freezing effect.
