Red Bean Paste Snowy Mooncake

Name: Red Bean Paste Snowy Mooncake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 50g Sticky rice; 25g noodles; 2g cocoa powder; 2g Matcha powder; 200g Red bean paste; 25g Corn oil; 30g White sugar; 30g condensed milk; 200g Pure milk; 20g Cooked glutinous rice flour

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Snowy mooncakes are beautiful and delicious, so they will be loved by many people, especially if you make them yourself, they feel very meaningful.
However, making snowy mooncakes is relatively difficult. The main thing is that the dough for snowy skin should not be too soft, otherwise it will stick to the mold. If you add too much cooked powder, it will affect the appearance. Therefore, I usually steam it. Let the dough be refrigerated for more than half a day to make it, so it is very convenient to operate, and it can be eaten after it is done, and the taste is just right.

Red Bean Paste Snowy Mooncake

1. Sift the glutinous rice flour, sticky rice flour, and noodles first.

2. Then mix the milk, sugar, condensed milk, and corn oil evenly

3. Pour the flour in step 1 and mix into a batter

4. Filter it again and leave it for half an hour

5. Cover the mouth of the bowl with plastic wrap, and steam on the pot for about 30 minutes

6. After steaming, stir with chopsticks to dissipate heat

7. Put the dough in the bread maker and stir for 15 minutes (you can also wrap it in plastic wrap and knead it)

8. After kneading, wrap it in plastic wrap and put it in the refrigerator for more than 2 hours (longer time is better)

9. Make the colored dough before making: Take two small pieces of dough, put in cocoa powder and matcha powder respectively, wrap them in plastic wrap and knead well for later use (the amount of dough depends on your needs, I’m 30g each)

10. Sprinkle some cooked powder on the mold flower in advance, then take a small piece of matcha dough and press it into a thin slice, covering the required part of the mold flower

11. Put the flower piece back into the mold

12. 50g moon cake mold, follow the 1:1 ratio (25g dough, 25g filling) to wrap red bean paste: http://www.meishij.net/zuofa/zizhihongdousha_12.html

13. Glue the cooked powder, put it in the mold, buckle, press hard, and then release the mold. The other colors are the same, and you can eat it when you are done. Of course, the taste will be more elastic after being put in the refrigerator, but I like the taste of freshly made, the soft and waxy taste is great!

Tips:
1. Cooked noodles are cooked with a proper amount of glutinous rice noodles. If you make more mooncakes, you can cook more of them at a time.
2. It is best to make colored dough in advance for later production
3. If there is too much powder in the finished product, you can gently brush it off with a clean brush
4. It is best to put snowy mooncakes in an airtight box and then put them in the refrigerator, and it should not be stored for too long. It is best to eat them within one or two days. If they are left for too long, the crust will become dry and hard, which will affect the taste.