#新良第一节婚纱大赛# Quicksand Custard Snowy Mooncakes

Name: #新良第一节婚纱大赛# Quicksand Custard Snowy Mooncakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Ice powder; 400g Quicksand Custard Filling; 200g Hot water; a little Cooked glutinous rice flour; A few drops Food coloring

by Dance Spirit

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Snowy mooncakes were introduced inland from Hong Kong. It was created in 1989 by Hong Kong Taipan Bread Cakes. The skin is made of cooked glutinous rice flour as the main raw material, and it does not have the high calories of Cantonese mooncakes. It is very popular among young people.
This time I made 4 snowy mooncakes, my son ate 4 of them in one go. Although it was the first time to be a mother, it is the happiest thing to be recognized by the child.
Let’s share it together, a good recipe for a novice to succeed at the first time"

Ingredients

#新良第一节婚纱大赛# Quicksand Custard Snowy Mooncakes

1. Prepare materials

#新良第一节婚纱大赛# Quicksand Custard Snowy Mooncakes recipe

2. Add the boiling hot water directly to the moon cake powder,

3. Mix well and put in the refrigerator for half an hour

4. Divide the filling into 25 grams each, then round

5. The refrigerated dough continues to knead until it is smooth and elastic

6. After kneading it evenly, take a part of the dough and add red and yellow pigments to continue kneading.

7. Take a portion of 25 grams of dough, roll out the bag and put it in the filling

8. Take a portion of 25 grams of dough, roll out the bag and put it in the filling

9. Slowly push up from the Hukou area

10. Then roll it into an oval shape and apply a thin layer of cooked powder

11. Take about 3 grams of yellow or pink dough and roll it into small pieces, dip the powder into the bottom of the mold

12. Just press to form

13. Then put the dough in

14. Just press to form

Tips:
Small reminder I use disposable cake crust and moon cake powder, which is very convenient. It can be used directly by mixing with boiling water and cooling. The dough must be kneaded more. The dough looks very elastic when it is kneaded, and the filling is also very smooth. The ratio to the filling is 1:1.
You can use the cooked glutinous rice flour directly in the oven at 150 degrees for about 5 minutes, or use it after frying in a low heat in a pan.

Author: Toutiaohao/ Dancing House 1027 Link: http://toutiao.com/i6326838069827731969/
Source: Toutiao (Toutiao's creative platform)
The copyright belongs to the author. For commercial reprints, please contact the author for authorization, and for non-commercial reprints, please indicate the source.