I Wish You All A Happy Mid-autumn Festival-corn and Horseshoe Snowy Mooncakes

I Wish You All A Happy Mid-autumn Festival-corn and Horseshoe Snowy Mooncakes

1. The raw materials used were decided temporarily to make color, so I didn't shoot all kinds of fruit juices for coloring.

2. Pour the sugar into the milk and stir until the sugar is completely melted.

3. Then pour the milk into the corn oil and beat evenly.

4. Mix all the noodles with 50 grams of glutinous rice flour, and pour into juice 3.

5. Stir with a spatula until smooth and without lumps.

6. Steam on the pot for 15 minutes, stirring twice during this time, and steam until there is no moisture.

7. Let the finished snowy dough cool, and divide it into 30 g doses. The filling is also divided into about 33 g doses. They are grouped into balls and covered with plastic wrap to prevent cracking.

8. Divide the remaining snowy dough into three small portions, and treat them with fruit and vegetable juice to form colored dough and cover with plastic wrap for later use.

9. Take a snowy dough and squeeze it with your palm, and put in a corn horseshoe stuffing ball.

10. The package is good, closed, and reunion.

11. Pour the remaining 10 grams of glutinous rice flour into a pot and stir-fry until slightly yellowed. Let cool for later use.

12. Take the mold and flower slices, pour in the fried glutinous rice flour, turn it, and then discard the excess flour.

13. Put the colored dough in the mold pattern according to your favorite color.

14. The mold flower piece is put into the mold, and then the wrapped snowy moon cake ball is put into it.

15. Press on a flat surface, and then remove the mold, a beautiful snowy mooncake is born!

16. In this way, you can make different beautiful and delicious snowy mooncakes according to your personal preference!

Tips:

The prepared snowy mooncakes are stored in the refrigerator and eaten for several hours, and the taste is even better!