Pineapple Snowy Mooncake

Name: Pineapple Snowy Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Glutinous rice flour; 35g Sticky rice; 20g noodles; 50g Powdered sugar; 185g milk; 18g Corn oil; 205g Pineapple filling

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Fought snowy mooncakes. The first time I made ice skin, I used Junzhi's prescription, and I felt pretty good. I ran out of pineapple fillings made by myself, and I used the ready-made mooncake fillings I bought here. "

Ingredients

Pineapple Snowy Mooncake

1. Prepare the ingredients for the ice sheet

2. Pour milk, powdered sugar and oil into a large bowl

3. Stir well

4. Pour the three powders into a large bowl and add the milk mixture

5. Stir well

6. Sieve 2 times

7. Pour into a container, cover with plastic wrap and let stand for half an hour

8. Steam in the pot on high heat for 25 minutes

9. Take it out and stir while it's hot

10. Knead into a smooth dough, let cool for use

11. Divide into 1 dose of 18 grams

12. Divide the pineapple stuffing into 12 g 1 small balls

13. Take a piece of the agent and use a dough cutter to make a round piece with a thick middle and a thin edge

14. Put the pineapple filling

15. Wrap up

16. Put down

17. Put a small amount of cooked glutinous rice flour in the moon cake mold, shake it evenly and pour it out

18. Put in the moon cake

19. Buckle on the table, push down the handle, and compact

20. Lift the moon cake mold and launch the moon cake

Tips:
The skin filling ratio is 6:4

After the snow skin is steamed, it must be completely cooled before filling

Cover with plastic wrap when steaming to prevent steam from dripping into

The finished snowy moon cakes can be eaten after being kept in the refrigerator for several hours, and the taste will be better