Pumpkin Osmanthus Snowy Mooncakes

Pumpkin Osmanthus Snowy Mooncakes

1. All snow skin materials are ready

2. Put the milk, condensed milk, and corn oil into the basin and mix well

3. All powders are put into the basin and mixed evenly with the liquid

4. Sieve twice to remove impurities

5. Cover with plastic wrap, put it in the steamer, and heat for about 30 minutes. Open the lid halfway and stir with chopsticks a few times to prevent the batter from settling and speed up the steaming of the batter.

6. Use chopsticks to quickly break up after being out of the pot

7. After cooling slightly, knead it with your hands to form a smooth dough, which can be stored in the refrigerator for one hour before use

8. Pumpkin osmanthus fillings prepared in advance, please see the link http://home.meishichina.com/space-7513584-do-blognewfile-id-537115.html for the preparation of pumpkin osmanthus fillings

9. Take a piece of snow skin dough, then take the same amount of pumpkin osmanthus filling, mix into a pumpkin dough (for flower core)

10. Divide the snowy dough and pumpkin osmanthus filling into 11 portions in a ratio of 1:1

11. 50g mold is ready, sprinkle a layer of hand powder in the mold, then buckle upside down, shake off the excess powder; take a small piece of pumpkin dough and place it on the flower core

12. Take a portion of snowy dough, press it into thin slices by hand, and then arrange it into a small bowl

13. Put the pumpkin osmanthus filling in the ice crust

14. Squeeze into a ball

15. Put in the mold

16. The mold is upside down in the capacity, gently press twice, and then demold

17. Refrigerate in the refrigerator for more than 4 hours before eating, the taste will be better

Tips:

1. Pumpkin sweet-scented osmanthus filling can be made ahead of time, put in the refrigerator and kept tightly sealed, or leave it without sugar; after the pumpkin is steamed, it will be juicy and soft, so when frying, put some powder in it, which can effectively make the pumpkin soup. Convergence; but you must be patient to dry the water, otherwise the filling will not succeed in the later stage; the fried pumpkin filling is not as easy to form as the jujube or bean paste filling, it is still in a thinner state, but it can form a group;
2. The skin filling ratio of snow skin and pumpkin filling can be 1:1, or 3:7, 4:6, which can be adjusted according to personal taste;
3. When wrapping moon cakes, put some hand powder on your hands, which has a good anti-sticking effect; put some in the mold, and then shake off the excess powder, but too much powder is not recommended, otherwise it will affect the appearance and taste;

4. It is recommended that the finished snowy moon cakes be sealed in a fresh-keeping box and kept in the refrigerator to prevent air drying; eat them after 4 hours of refrigeration, the taste is better;
5. Hand noodles are cooked in a wok with an appropriate amount of glutinous rice noodles on a low fire, and just turn yellow slightly;
6. Please refer to the link http://home.meishichina.com/space-7513584-do-blognewfile-id-537115.html for the practice and precautions of pumpkin osmanthus filling