1. Prepared snowy moon cakes
2. Mix water-milled glutinous rice flour, sticky rice flour, noodles, and fine sugar into the container.
3. Stir pure milk and corn oil evenly.
4. Add the sieved flour and mix evenly. Sieve 3 times and pour into the container, cover with plastic wrap and steam for 30 minutes. Take out the steamed ingredients and knead until a smooth and elastic dough.
5. Divide the snowy dough into a round of 25g, and a round of 25g of bean paste. Flatten the snowy dough, add the bean paste filling, and slowly close and knead.
6. The wrapped pie crust dough, roll a circle of hand powder, put it into the mold, and flatten the surface.
7. Just tap the beautiful snowy mooncakes and you're done.
8. Use a brush to remove the excess hand powder, put it in a fresh-keeping box, seal it and refrigerate it for 5 hours, and taste better.
9. The delicious and beautiful snowy mooncakes are ready.
10. Snowy Mooncake Organization Chart
Tips:1. The steamed dough must be kneaded in place. A good snowy mooncake will be more Q. It can be kneaded by hand, bread machine or chef machine. See what you like to choose.
2. The filling can be red bean paste, purple sweet potato, cheese pumpkin, durian, rose, etc.
3. Eat the finished snowy mooncakes within 3 days.
