Snowy Mooncake
1.
Pour milk, sugar and vegetable oil into the basin and mix well
2.
Pour in glutinous rice flour, sticky rice flour, and noodles, and stir thoroughly to form a thin batter.
3.
The stirred thin batter is filtered two to three times with a sieve, which can sift out the coarse particles that have not been mixed and make the ice skin more delicate.
4.
The filtered batter is allowed to stand for half an hour, then put in a steamer and steamed on high heat for 30 minutes.
5.
The steamed batter is stirred and opened with chopsticks to make the batter dissipate faster.
6.
6. Put the batter cooled to hand temperature into the fresh-keeping bag, knead the batter more frequently in the fresh-keeping bag, and knead it repeatedly until it becomes a smooth dough. It not only kneads the slick oil into the dough, but also makes the ice skin taste more elastic.
7.
The snow skin is divided into 25 grams, and the red bean paste is also divided into 25 grams.
8.
With a piece of plastic wrap, put the ice skin in the plastic wrap and roll out the rolling pin.
9.
Put on disposable gloves, pick up the ice skin, and put on the red bean paste.
10.
Wrap the red bean paste with snow skin until the bean paste is completely covered, pinch tightly.
11.
Sprinkle some cooked cake powder in the mold to make the cake powder evenly stick to the wall of the mold, and then gently knock off the excess cake powder on the chopping board to facilitate demoulding.
Put the wrapped snow skin into the mold with the mouth facing down, and flatten the dough with your hands.
12.
Knock the cake mold on the chopping board, then buckle it in the ice box, push it lightly, and the snowy moon cake is ready.
13.
Red bean filling method: 300 grams of red beans, soak in enough water overnight, put the clean red beans in a rice cooker for 2 hours, gently twist them to break.
14.
Drain the cooked red beans, put them in a non-stick pan, add 70 grams of fine sugar, and stir-fry on medium heat until the sugar melts.
15.
Add 110 grams of vegetable oil in four to five times and stir-fry continuously, the moisture is getting less and less, until it is relatively dry.
16.
Cover the fried red bean paste and let it cool, otherwise the skin will be too dry.
Tips:
Tips:
1. The cake powder is the cooked glutinous rice flour. Stir the raw glutinous rice flour in a pot over a low heat until it turns slightly yellow.
2. If you like colored ice skin, you can add some food coloring such as cocoa powder, matcha powder, etc., put it in the dough, and knead repeatedly until the coloring is fully mixed into the dough.
3. The ice skin feels a little sticky when it is just made. Put it in the refrigerator overnight and the taste will be good.
4. Ice skin is sticky and easier to handle with disposable gloves.
5. If you want to keep the ice skin for a longer period of time, you can store it in the freezer of the refrigerator, and take it out to warm it up in advance before eating.
6. The 50g mold of this formula can be used as 11 snowy mooncakes.
