Pumpkin Filling Snowy Mooncakes
1.
Prepare ingredients for ice skin
2.
The pumpkin is steamed and the outer dark skin is removed. It is sautéed in a pot on a low fire. At the same time, sugar and vegetable oil can be added. This time, the pumpkin is very floury and has almost no moisture. So it will become softer only if you add sugar. If the pumpkin has a very high moisture content, it must be fried for a while before it becomes dry. The filling is too thin and it is difficult to form a mooncake. This is very important.
3.
Pour the premixed powder into the container, boil the water and stir directly, and make sure to make it according to the proportion. Stir until there is no dry powder and knead into a smooth dough.
4.
Put the kneaded dough wrapped in plastic wrap in the refrigerator at a constant temperature for about 15 minutes.
5.
The dough is rolled into a column, and then divided into uniformly sized dough crusts.
6.
Take a small dough and roll it into a thick dough with thin sides on the four sides.
7.
25 grams of dough, 25 grams of fillings, and 50 grams of Fabake molds. Put the stuffing on the dough and push the dough up by hand, and finally close it again.
8.
Fancy mold, first make the font in color.
9.
Put the flower piece into the mold, and put the wrapped moon cake into the mold, and then release the mold by pressing it upside down. Brush oil or put some dry flour on the mold each time. Avoid sticking of moon cakes and molds.
Tips:
Put the flower piece into the mold, and put the wrapped moon cake into the mold, and then release the mold by pressing it upside down. Brush oil or put some dry flour on the mold each time. Avoid sticking of moon cakes and molds.
