Lanque Milk | Snowy Mooncake with Creamy Pineapple Filling
1.
First make the creamy pineapple filling. Prepare all materials. Canned pineapple drained
2.
Put all the ingredients except butter into the food processor and beat them into a slurry
3.
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, stir fry until the butter is completely melted, and the ingredients in the pan become thick, and when it becomes a thicker mud, it's fine, and let cool.
4.
Then make ice skins. Pour milk, vegetable oil (choose light-colored and odorless vegetable oils such as corn oil, sunflower oil, etc., don’t use olive oil, peanut oil and other oils with special odors) and powdered sugar into a bowl and mix well
5.
Pour glutinous rice flour, sticky rice flour, and wheat starch into another bowl. Slowly pour the milk mixture from the previous step into the powder, stirring while pouring, until the mixture is uniform
6.
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 for 25 minutes on high heat
7.
After the steamed batter is hot, stir vigorously with chopsticks until it becomes smooth and uniform. Use after the batter cools
8.
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 cake flour
9.
Divide the cooled ice skin batter and the creamy pineapple filling 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 38 grams and the pineapple filling is divided into 25 grams
10.
Dip a little cake powder on your hands to prevent sticking, put the snow skin on the palm of your hand and squeeze it, put the pineapple filling on the snow skin, wrap the pineapple filling with the snow skin, close the mouth and squeeze it tightly.
11.
Sprinkle some cake powder in the moon cake mold and 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, knock out the excess cake powder, and put the wrapped dough into the moon cake mold. Press out the moon cake shape. At this point, the snowy mooncake is ready. The finished snowy mooncakes will taste the best after keeping 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 inoperable after cooling, one of the possibilities is that the bowl is not covered with plastic wrap during steaming and the water content is too large, and the other is that the ice skin is not fully 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 clear 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 can't really buy wheat starch, you can use corn starch instead.
3. If you have mastered the method of ice skin, you can change the fillings with 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.
