Pumpkin Filling Snowy Mooncakes

Name: Pumpkin Filling Snowy Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Glutinous rice flour; 60g Sticky rice; 40g starch; 180ml Red Amaranth Juice; 350g Pumpkin puree filling; 20ml Corn oil; 25g Sugar; Some Cake flour

by Tao Ran Lily

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

The Mid-Autumn Festival and the National Day are getting closer. Mooncakes in supermarkets are selling hot. Every year I don’t like to eat mooncakes because they are too greasy and sweet. I just taste a small piece on the festival. This year I plan to make mooncakes by myself. After warming up, I tried snowy mooncakes for the first time. Although they looked mediocre, I felt successful.

Since the introduction of snowy mooncakes to the mainland from Hong Kong, snowy mooncakes have become a new favorite in the mooncake market since their appearance. The crust of snowy mooncakes is mainly made of glutinous rice and other raw materials. It is crystal clear, smooth and elastic. With light jam or bean paste fillings, the cold taste improves the greasy feeling of traditional mooncakes.

This time the time is limited, so I didn't make red bean paste filling, only simple pumpkin filling.
Pumpkin is a plant of the squash genus in the Cucurbitaceae family. Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrition and is a melon and vegetable that is often eaten by rural people, and it is increasingly valued by urban people.

Pumpkin not only has higher edible value. And it has a therapeutic effect that cannot be ignored. According to "Southern Yunnan Materia Medica": Pumpkin is warm in nature, sweet and non-toxic, enters the spleen and stomach meridians, can nourish the lungs and replenish qi, resolve phlegm and drain pus, deworming and detoxification, treating cough and relieving asthma, treating lung carbuncle and constipation, and Diuretic, beauty and other effects. In recent years, medical experts and scholars at home and abroad have conducted experiments showing that eating pumpkin can also cure prostate hypertrophy (pumpkin seeds can cure prostate hypertrophy), prevent prostate cancer, prevent arteriosclerosis, gastric mucosal ulcers, and fossil stones.

This pumpkin-filled snowy mooncake, because it has added red amaranth juice as the coloring, has a powdery feeling. It is quite cute. Bingken is a bit Q and elastic. The pumpkin filling is waxy, and the most important thing is pure vegetarian food. Oil is low in sugar, not sweet and greasy, healthy food. "

Ingredients

Pumpkin Filling Snowy Mooncakes

1. This is a picture of the raw materials of the ice skin (I took a picture of the pumpkin puree before it had time to fry)

2. Take a clean stainless steel pan, mix all the powders and sieve;

3. Pour the red amaranth juice into the powder, add corn oil and sugar at the same time;

4. Stir thoroughly, without powder particles, into a thin paste, let it stand for 30 minutes;

5. After 30 minutes, put the syrup in a pot of boiling water and steam for 20 minutes until cooked;

6. The surface of the steamed batter is very shiny;

7. Then use chopsticks to stir the batter vigorously until it is smooth;

8. If the mixing is uneven, let it cool and then knead it fully (wear disposable gloves for better operation), it will become ice skin, very elastic;

9. Divide the snow skin and pumpkin puree into the required amount. The ratio of the skin to the filling for the snow skin mooncake can be 1:1 (or 4:6, but the skin should not be too thin, too thin, and easy to expose the filling. Beautiful), I made it according to 1:1. I used 63g and 100g moon cake molds, respectively. The skin and fillings are 50g: 50g and 30g: 30g. I didn't weigh all of them, I guess.

10. Take a leather material and press it flat as shown in the figure;

11. Pack a filling;

12. Push from bottom to top with both hands until it closes and rounds. Because ice skin is very elastic, it is better to wrap.

13. Snowy mooncake embryos with all fillings;

14. Shake the moon cake mold with a little cake powder, and then knock out the excess powder to prevent the moon cake from sticking to the mold;

15. 15. Put the moon cake embryo into the mold and gently compact and flatten the mouth;

16. Put the mold upside down on the chopping board, gently push the handle, and the mooncake will come out of the mold. The excess powder on the mooncake can be gently swept away with a small brush. I left a little powder when I made it this time.

17. The detailed method of pumpkin filling is attached below: raw materials: 1000 grams of pumpkin, 30 grams of orange powder, 20 ml of corn oil, 15 grams of sugar (the pumpkin itself contains sugar, add according to personal preference)

18. Peel and scoop the pumpkin, cut into pieces, and steam it in an electric pressure cooker;

19. Steamed pumpkin has more water, so pour out the steamed water;

20. Use a spoon to press the pumpkin into a puree. If you want the pumpkin puree to be more delicate, pass the pumpkin puree through a sieve;

21. Fry the pumpkin puree until the moisture is half dry, then pour in the corn oil and continue to fry until absorbed (the oil should not be added too early or too late to cause the oil filling to separate);

22. Add white sugar to pumpkin puree and stir-fry evenly;

23. If you feel the pumpkin puree is relatively dry and there is no excess water, you can add the orange powder in batches at this time, and continue to fry until the orange powder and pumpkin puree are fully mixed;

24. Stir-fry until the pumpkin is glutinous and sticky, turn off the heat when it feels hard and dry;

25. The fried pumpkin filling will be kept cool, and the pureed pumpkin will look harder when it is cool;

26. Put on disposable gloves, divide the pumpkin puree into the required size, round it, and the pumpkin filling is ready.

27. Finished picture

Tips:
1. How to take the red amaranth juice: Put the red amaranth in boiling water. The water should cover the leaves. Slowly soak the amaranth juice. When the water is red and the leaves are light, you can get the juice.

2. To make the cake flour, put an appropriate amount of glutinous rice flour in a wok and fry until slightly yellow.

3. There are many kinds of fillings for snowy moon cakes, such as fruit, red bean paste (any beans that can produce sand can be used to make moon cake fillings), pumpkin, purple sweet potato and so on.

4. Snowy mooncakes have the word "ice". The made snowy skin should be as smooth as ice. The finished snowy mooncakes should be kept in the refrigerator for several hours before eating, and the taste will be better.

5. Snowy moon cakes should not be stored at room temperature, and it is best to eat them within two days. The best way is to refrigerate or freeze it in the refrigerator, especially the cut moon cakes, it is best to put them in the quick-freezing compartment and eat them as soon as possible.

6. The snowy mooncakes taken directly from the quick-freezing compartment of the refrigerator cannot be eaten right away. The frozen snowy mooncakes will become hard and have a poor taste. The best way is to change the mooncakes from the quick-freezing compartment of the refrigerator to the freezer half an hour before eating, and let the mooncakes thaw naturally, so that you can taste the soft and sweet snowy mooncakes.