1. Combine glutinous rice flour, sticky rice flour, and orange flour into a bowl.
2. Mix milk, vegetable oil, and powdered sugar, and mix well.
3.
Mix steps 1 and 2 into a slurry, pour it in little by little to prevent lumps.
After mixing the batter, sieve it twice to make the paste blend better.
After sieving, let it stand for about 10-15 minutes. At this time, you can put water in the steamer and turn on the fire.
At this time, you can also prepare to fry some glutinous rice flour as hand powder, put it in a non-stick pan, and stir-fry on low heat until the glutinous rice flour is slightly yellow.
When the water boils, cover the bowl with plastic wrap and use a toothpick to pierce the hole to release the heat.
Steam on high heat for 25 minutes.
4.
Stir the steamed batter while it is hot, make a dough and wait for it to cool.
The dough needs to be completely cooled before making it, or it is not very sticky.
5.
The ratio of the skin to the stuffing is 6:4. I made a 50G one. The skin is 30 and the stuffing is 20.
The finished dough wraps the filling, puts the fried glutinous rice flour in a circle, and then obtains the excess flour, so that it is put into the mold and the mold is not sticky, and a small moon cake is ready.
6.
Prepared snowy moon cakes.
My recipe can make 10 mooncakes per 50g.
I’m eating as a kid, and I’m almost done eating before I’m done, so there’s no overall picture.
Tips:Precautions:
1. Use odorless oil, sunflower oil and corn oil. Peanut oil is not recommended.
2. Because the filling of the moon cake is quite sweet, my amount of crust is not too sweet, the amount of powdered sugar can be added or subtracted according to your own taste.
3. Because there is glutinous rice flour in the skin, it is very sticky when making it. You can wear gloves or get some flour on your hands to avoid too sticky hands.
