Four-color Jujube Snowy Mooncake
1.
Prepare the ingredients for the filling.
2.
Wash the red dates, soak for 1 hour, add water to the steamer and steam for 20 minutes.
3.
Peel off the jujube skins from the steamed red dates and remove the jujube cores for later use.
4.
Put the processed red dates into a food processor, add a little water and beat them into puree.
5.
Add 10 grams of corn oil to a non-stick pan, add the jujube mash, stir fry over low heat. When all the oil is fried into the jujube puree, add 10 grams of oil and continue to fry. (Add 30 grams of oil in three times)
6.
Fry the water until slightly dry, add the orange powder and stir well.
7.
Prepare the ingredients for the ice skin.
8.
Add 40 grams of sugar and 30 grams of condensed milk to 220 grams of milk.
9.
Heat in a microwave oven to melt the sugar.
10.
Put 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 25 grams of orange flour, and 25 grams of low-gluten flour in a large bowl, add warm milk and stir well, then add 30 grams of corn oil and stir well, and wake up for 20 minutes.
11.
Sift the prepared batter twice, cover it with plastic wrap, and steam it in a steamer for 30 minutes. Stir it with chopsticks to prevent precipitation and water separation due to the batter.
12.
Stir the steamed ice crust with chopsticks until it is smooth, knead the steamed dough repeatedly while it is hot, and put it in the refrigerator for 2 hours after it is cold.
13.
Knead the ice skins from the refrigerator and divide them evenly into 4 portions.
14.
Leave one part of the white one, add cocoa powder, green tea powder, and Guozhen to the remaining three parts and knead well to make a four-color dough.
15.
Use a kitchen scale to weigh the four-color dough and the jujube paste filling according to the weight of 20 grams of dough and 30 grams of filling.
16.
Go to a weighed ice sheet and squash the ice sheet in the palm of your hand.
17.
Put a jujube paste stuffing on it.
18.
Use the tiger's mouth to clamp the ice skin to wrap the jujube mud and push it up slowly.
19.
Until all wrapped up and closed. After wrapping, use your hands to make a small ball.
20.
Put the finished moon cake ball into the mold and compact it by hand.
21.
Squeeze the moon cake out of the mold, and the snowy moon cake is ready.
22.
Wrap all moon cakes one by one, put the finished moon cakes in the refrigerator, and refrigerate them overnight before you can eat them.
Tips:
1. Be sure to cover the bowl with plastic wrap when steaming ice skins, otherwise it will cause excessive moisture and sticky hands and difficult to operate.
2. Thanks to the recipe provider, I reduced the amount of sugar a little. Basically, this recipe does not use cake powder because it is not very sticky.
3. The dates I used in Xinjiang are very sweet, so I did not put sugar in the jujube paste filling.
4. When the snowy mooncakes are just made, they taste a little sticky. After being kept in the refrigerator overnight, the taste is good.
5. My home is a 50-gram moon cake mold, and I made 20 of the above amount.
