1. All preparation materials
2. Rinse red beans and tangerine peels with water and pour out the water
3. Pour the red beans and tangerine peel into the pressure cooker, pour 500g of water, and close the lid
4. Press the button to cook the meat for 15 minutes
5. Make ice skin: 50g glutinous rice flour, 25g orange powder, 50g sticky rice flour, 30g condensed milk, 25g salad oil, 30g sugar, 200g pure milk into the container
6. Use a manual egg beater to beat the ingredients evenly into a batter
7. The batter is sifted and poured into the container
8. Pour appropriate amount of water into the pot and steam it over water
9. After steaming, stir and cool down
10. Wrap it in plastic wrap and knead well
11. Pour the cooked red beans and tangerine peel into the food processor, add 150g of cold boiling water and beat well
12. Pour the beaten red bean paste into the pot and stir fry, add 120g white sugar, heat over medium heat and keep turning the red bean paste until the sugar melts, then turn to medium low heat
13. Continue to stir fry over medium and low heat, add 80g of salad oil several times during the frying process
14. During the stir-frying process, as the moisture continues to evaporate, the red bean paste will gradually become thicker and harder, so you can turn off the heat and let it cool for later use.
15. Fry 20g glutinous rice flour until it turns slightly yellow and mature glutinous rice flour for later use
16. Divide the snow skin and red bean paste into equal parts
17. Take a snowy skin and squeeze it by hand, and put the red bean paste in the middle
18. Then wrap the filling and round it down
19. Dip a little cooked glutinous rice flour in the mold
20. Put the ice skin into the mold
21. Place the mold mouth on the chopping board, press the mold handle and press it down slightly
22. The beautiful snowy mooncakes are out of the mold, put them in the refrigerator for 3-4 hours before eating
Tips:1. When cooking red beans, you can put more water. When you make red bean paste, you can use the water of boiled red beans instead of cold water.
2. The water used when mashing red beans can be according to personal preference. When the mashed mash is thinner, it will take longer to fry, and when the mashed mud is thicker, the time will be shorter.
3. I don’t like the taste of tangerine peels. Pick out the tangerine peels when the red beans are pureed.
4. If there is brown sugar at home, it is recommended to replace the sugar in the fried red beans with brown sugar, which will taste better
5. In the process of steaming, it is best to open the lid and stir several times during the steaming process.
6. When the steamed ice skin is not too hot, put it in the fresh-keeping bag and knead it evenly
7. When the ice skin and red bean filling are divided into equal parts, it is best to cover the ice skin with a fresh-keeping bag to prevent cracking
8. The moon cake mold I use is 50 grams
9. The best comparison between snow skin and inner filling is 1:1. I prefer to eat fillings. Without this ratio, I use ice skin 20g/piece and red bean filling 30g/piece
10. The ice skin can be squeezed directly by hand, or rolled out with a stick in a fresh-keeping bag
11. When filling with ice skin, try to use ice skin to cover all the filling
12. Put a little bit of cooked glutinous rice flour in the mold as little as possible, otherwise the surface of the snowy mooncake will have white powder on the surface, which will be unsightly.
13. It is recommended to apply a thin layer of powder on the surface of the ice skin, and then put it in the mold, the demoulding will be more beautiful
14. After the snowy mooncakes are made, put them in the refrigerator to taste better
15. When putting snowy mooncakes in the refrigerator, it is best to cover them with a sealed box and eat them as soon as possible.
