Name: Low-fat Snowy Mooncakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Cake flour; Glutinous rice flour; 35g Sticky rice; 20g starch; High-gluten flour; Sweet potato; Osmanthus Sugar Sauce; 185g milk; Vegetable oil; Matcha powder

Low-fat Snowy Mooncakes

1. First prepare the sweet potato osmanthus filling: wash one sweet potato, steamed and peeled and let cool

2. Prepare the cake flour when the sweet potatoes are cooled: Fry the glutinous rice flour in a pot on a low heat until it is light yellow. There are ready-made cake flours, but you can’t eat much if you buy a pack....save a little and make it yourself -__,-Fry the cake flour a little bit more, use it to make hand flour during the packaging process

3. After the sweet potatoes are cool, sift them. Of course you can omit this step and just crush it directly

4. However, these crude fibers cannot pass the sieve.

5. Sifted sweet potato mash, cake powder, sweet-scented osmanthus sugar sauce, all the ingredients for the filling are ready

6. Stir it in a pot over low heat until it forms a dough. Snowy mooncakes do not require as much filling hardness as Cantonese mooncakes, as long as they are not too thin. Then add osmanthus sauce to taste

7. And a small spoon of cake powder, this step is to increase the viscosity. Mix well

8. Put it into a container and cover it with a layer of plastic wrap, and the filling is ready

9. Then for the pie crust, I used a recipe that everyone likes (it seems to be Junzhi?) 45g glutinous rice flour, 35g sticky rice flour, 20g orange flour, 185g milk, and 20ml vegetable oil. Sift the above dry ingredients, add oil and milk and mix well to form a uniform paste

10. Cover with plastic wrap, steam thoroughly on high heat, it takes 20-30min

11. It's steamed like this... a layer of oil floats on top

12. Take a pair of chopsticks and start mixing

13. Um... you can re-wrap in plastic wrap until it is smooth and let cool

14. So the crust and stuffing are all prepared and only assembly is left. The ratio of the crust to the filling is roughly 4:3. My mold is a 50g small moon cake, so I use 20g of the filling, and 30g of the crust is almost the same.

15. The filling and crust are relatively sticky. It is very convenient to use plastic wrap. After weighing the filling, wrap it in plastic wrap and wrap it into a roughly spherical shape.

16. The appearance association picture is pretty, take about 1/3 of the weight of the dough, add a little matcha powder and mix well

17. Put a little vegetable oil in the fresh-keeping bag to prevent staining. Put the dough with matcha powder into it and knead it easily.

18. Then take about 10g of matcha dough and 20g of original dough, put it on the plastic wrap, add a layer of plastic wrap on top, and squash it into a skin. Say it again, don’t touch the crust and the filling directly, on the one hand it is hygienic, on the other hand... it will make you want to cry.

19. Uncover the upper layer of plastic wrap and add the stuffing that has been wrapped into a ball

20. Wrap whatever you want><It's nice to wrap with plastic wrap

21. Throw the wrapped stuffing directly into the cake powder and wrap it around. You can use a brush to help it dip in the high powder. Do not. want. use. hand. bump. You are not negotiable

22. This kind of hand-pressed moon cake mold is recommended. Compared with the simple and beautiful wooden mold, this kind of moon cake quality is not so strict. You can buy more flower slices and don't buy the bean paste with lotus seed paste written on it....Otherwise, whatever taste you have written on the bean paste...囧moon cake? The flower piece rotates to an angle and can be stuck on the pusher. as the picture shows