Dream Snowy Mooncake

Name: Dream Snowy Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Glutinous rice flour; 35g Sticky rice; 20g starch; 230g Skimmed milk; 20g Sugar; 8g Corn oil; Some Homemade oil-free mung bean paste; a little Purple Sweet Potato Powder; a little Matcha powder; a little Fruit powder; a little Cooked glutinous rice flour (anti-sticking)

by Youlan Lengxiang

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The autumn wind gradually cools in August.
Time really flies, and in a blink of an eye, the Mid-Autumn Festival is approaching again. The happiest thing about coming to the "Gourmet World" is to meet a lot of new friends here. Because of the food, we are familiar with each other, and we are no longer strangers ever since. When I am sad, I have the comfort of my friends; when I am frustrated, I have the greetings of friends. Maybe we won't have the chance to meet in this life? Maybe we can only meet on the Internet forever? But we are friends. When lonely, think about the care of friends under the same sky and the care of friends under the same brilliance, the heart will be happy and warm...
On the eve of the festive season, I wish all my friends a happy holiday! "

Dream Snowy Mooncake

1. Prepare the ingredients for the snowy dough.

2. Prepare the green bean paste.

3. Divide the mung bean paste into 25 grams and round it lightly.

4. Prepare an appropriate amount of cooked glutinous rice flour for hand powder. Also prepare a little purple potato powder, matcha powder, and fruit powder for later use.

5. Mix the glutinous rice flour, sticky rice flour, orange flour, sugar, corn oil, and milk, and then let it stand for 30 minutes.

6. Put it in a steamer and steam, turn off the heat 20 minutes after SAIC.

7. Take out the steamed batter, cool it slightly, and mix it into a uniform dough.

8. Set aside an appropriate amount of white dough, and knead the remaining dough with purple sweet potato powder, matcha powder, fruit powder and evenly to form a three-color dough.

9. Prepare the moon cake mold and sprinkle a little cooked glutinous rice flour to prevent sticking.

10. Divide the four-color dough into 25 grams each.

11. Put on disposable gloves, squeeze the four-color dough slightly in your palm, and put in the bean paste ball.

12. Then gently push the dough up to completely cover the bean paste ball.

13. Pat the wrapped moon cake blank with a little cooked glutinous rice flour and round it slightly, then put it into the mold.

14. Then slightly press it with your fingers to make the edge fit with the mold.

15. Then put the mold vertically on the chopping board and press it down slightly harder.

16. Then lift the mold and push out the moon cake, and finally use a soft brush to remove the excess glutinous rice flour on the moon cake. Put the finished snowy moon cakes in the refrigerator for storage.

Tips:
I used to make snowy moon cakes that hardened on the third day. This time I reduced the amount of sticky rice flour and orange flour. The steamed dough is sticky. The milk seems to be a little bit too much, and the dough is softer, making it more can reduce the amount of milk. I specially reserved one to eat on the third day, and the taste was still very good, and there was no hardening.