Saqima Snowy Mooncakes
1.
Weigh the materials used to make ice skins. Pea starch and tapioca starch will age more slowly than corn starch. If not, they can be replaced with orange powder; water is a moisturizing effect, if not, you can leave it alone. Sunflower oil can also be replaced with other odorless oils or butter.
2.
Pour milk, oil, sugar, and water into the pot. Heat and stir on a low heat to melt the sugar. It is best to stir the oil until it is emulsified (no oily flowers are visible) and let cool.
3.
Mix all the powders evenly, pour the cold milk mixture into the powder, pump it by hand, stir it evenly, and sieve twice.
4.
Pour the powder slurry into a flat pan, cover it with plastic wrap, and let it stand for half an hour. Use a toothpick to pierce some holes in the plastic wrap. The holes should be tied around the edge of the plate. Do not tie the center part, so that the water vapor will flow back into the powder slurry. Steam on high heat for about 25 minutes, and steam until there is no liquid flowing out with chopsticks, then turn off the heat and take it out. Stir with chopsticks while it is hot, spread out and let cool.
5.
Step 5: If you want to make colorful ice skin, you can add toner at this time. The pink one is red yeast rice powder, and the green one is matcha powder. When adding toner, add little by little to prevent the color from becoming too dark. If the ice skin is sticky, put the dough and toner into a fresh-keeping bag and knead it through the bag. PS: When my ice skin was steaming, water ran into the plate, which caused the ice skin to be too thin, soft and sticky, so I kneaded some fried glutinous rice flour into it. Although the texture is slightly different, it is quite delicious. .
6.
Prepare some hand powder, because snowy moon cakes are ready to be eaten directly, and hand powder must also be cooked. Put 30 grams of glutinous rice flour in a pan on low heat and stir-fry until the glutinous rice flour is slightly yellow and has a fragrance. Just taste it without the glutinous taste.
7.
Comparison of raw flour and cooked flour.
8.
Ice skin sub-agents, about 25 grams each, covered with plastic wrap to keep moisture
9.
Saqima is two things.
10.
Knead the square Saqima into a cylindrical shape, which is a circle smaller than the barrel of the moon cake mold. I estimate that I can pack the ice skin into the barrel.
11.
The ice crust is pressed into a pie crust with a thick middle and thin edges, and a cylindrical Saqima is placed on it.
12.
Turn it over, take the Saqima in the right hand, and gently squeeze the crust with the left hand to fit the filling.
13.
Turn it back again, with the left and right hands, carefully push the pie crust to the top and knead it together.
14.
Saqima mooncake embryo wrapped in snowy skin.
15.
Dip hand powder on your hand and gently pat on the mooncake embryo. Press the mooncake mold in the hand powder first, then pat off the excess powder, and then press the mold.
16.
Saqima Snowy Mooncake is complete!
17.
Three-color snowy moon cakes.
18.
If the ice crust is too sticky, you don't need to put it in the mold bucket. Instead, dip the flower piece with hand powder and cover it directly on the mooncake embryo. Hold the small protrusion on the flower piece with both hands and press it down gently.
19.
The pattern is also good, as long as you don’t cover it crookedly!
20.
Let's cut it open. The snowy skin is soft, the filling is soft and the color is also very beautiful!
Tips:
1. I have tried several formulas for ice skin, and I also tried the formula of King's Great God, but it is too sticky! It may be due to the water absorption of the material. When the ice skin is steamed, water vapor gets in. It is a problem. Ice skin with high moisture has the advantage that it can be left for a day longer without cracking, but it will still crack after a long time. The disadvantage is that it sticks to the teeth! For my ice skin formula, I added more powder and reduced the amount of water. If there is no water running into it when steaming, it is still good.
2. If you are really afraid that the homemade ice skin is too sticky, you can use ice skin premix powder, starting from step 5. The advantage is that it is so easy to operate! The ratio of powder to boiled water is 2:1. Pour boiling water into the powder and stir it. Disadvantages, as everyone knows, there are a lot of additives.
3. If the water ran in while steaming the ice skin and it was too sticky, you can knead in a little cooked glutinous rice flour. The texture is also ok, but if there is too much water, then throw it away.
4. Whether it is kneading the dough or wrapping the moon cake embryo, it is operated with disposable gloves to solve the problem of sticky hands.
5. The height of the cylinder made by Saqima can be cut off appropriately (50g moon cake mold), otherwise the experience of pressing it down will be uncomfortable; the diameter should not be too large, otherwise the wrapper will not fit into the mold.
6. I like the 18-step compression molding method very much. It will not stick to the mold and cannot be removed. The mold is also full of crusts.
7. If you can't finish the snowy mooncakes, put them in a fresh-keeping box, sealed and refrigerated, and eat them within two to three days (the skin will harden and crack in three days).
