Mocha Cheese Snowy Mooncakes-a Neat Family
1.
Prepare the required ingredients in advance
2.
Put cornstarch, cisata, egg yolks, espresso powder, black cocotina powder and half of the milk in the bowl
3.
Stir them evenly with an egg beater
4.
The rest of the milk is heated to a boiling state and immediately poured into step 3, quickly stir evenly
5.
Then pour it into a small milk pan
6.
The gas stove is heated to a thick paste and then removed from the fire immediately.
7.
Pour the butter and cream cheese over the heat and stir well
8.
Pour the mixed powder into a bowl
9.
Pour boiling water
10.
Stir it with chopsticks first, and then quickly knead it into a ball
11.
Divide the snow skin into 7 parts, and divide the filling into 7 parts
12.
Flatten the snow skin, put in the filling, slowly push up the snow skin, and finally wrap it up
13.
Sprinkle a little cake powder in the mold and put in the wrapped moon cake dough
14.
Place it on the chopping board and press evenly under the net to form a pattern
15.
The finished snowy mooncake can be outlined with an edible color pen
16.
A neat family is here to celebrate the Mid-Autumn Festival!
Tips:
1: Home-made snowy moon cakes have no additives, so they stay fresh for a short time. It is recommended that you do not make too much each time and eat them as soon as possible.
2: The fillings of snowy moon cakes can be made into a variety of flavors, such as red bean paste or purple sweet potato, and babies just put their favorite fillings.
3: Making cake flour: Put 100 grams of glutinous rice flour into a pot and stir-fry with a small fire to make it slightly yellow.
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