1.
Materials:
Snow skin dough: 45 grams of glutinous rice flour, 35 grams of sticky rice flour, 20 grams of noodles, 18 grams of corn oil, 185 grams of milk, 50 grams of powdered sugar (for the recipe, see Pineapple Snowy Mooncakes)
Filling: 45 grams of glutinous rice flour, 35 grams of sticky rice flour, 20 grams of noodles, 18 grams of corn oil, 1 mango, 50 grams of powdered sugar + 2 tablespoons, 2 tablespoons of minced coconut
2. Take the mango pulp, put it in a mesh sieve and use a spoon to crush it into a puree. If I did this, I found myself silly. How did I get the results? No matter what, continue the operation and pour 185 grams of fruit puree with powdered sugar and corn oil.
3. Stir well. Pour the three kinds of powder into another bowl, pour the mango liquid into the powder, and stir evenly
4. Sieve twice, pour into a container, cover with plastic wrap and let stand for half an hour. Steam in a pot on high heat for 25 minutes.
5. Stir while it is still hot, add in the coconut and powdered sugar in turn, stir evenly, divide into 12g each
6. Divide the pie crust dough into 18 grams each, take a piece with a dough cutter and rub it into a thick round piece with a thin edge in the middle, and put the mango filling on it.
7. Wrap it up and place it down. Put a small amount of cooked glutinous rice flour in the moon cake mold, shake it evenly, pour it out, and put it into the moon cake blank.
8. Buckle it on the table, press down the handle, lift it up, and launch the mooncake
Tips:The skin filling ratio is 6:4. The coconut and icing sugar added to a 30g moon cake are used to adjust the hardness and sweetness of the filling respectively. The amount needs to be adjusted according to the actual situation.
The prepared snowy moon cakes need to be kept refrigerated and eaten as soon as possible
