Snowy Mooncake
by Flower Worlder
Favorite
Difficulty
Normal
Time
1h
Serving
3
Sweet and soft, delicious.
1. Weigh all the ingredients, and put all the flours in a bowl.
2. Pour the milk, corn oil, and white sugar into a basin and mix well.
3. Pour in the powder, stir evenly, and let it stand for a while.
4. Put it in a pot of boiling water and steam on high heat for 25 to 30 minutes. There must be enough water in the pot, otherwise the water will boil and the heat will decrease. Leave a gap in the lid to prevent water vapor from flowing back into the pot.
5. Divide the red bean paste into ten equal parts.
6. Stir the steamed batter evenly and let it cool for later use.
7. Divide the dough into ten equal parts.
8. Take a small dough with your hands, flatten it with your hands, put in a bean paste trap, wrap it well, and wrap all the dough in turn.
9. Coat a thin layer of cooked corn oil into the mold, and then press the dough into the mold one by one.
Tips:This recipe makes 10 50g moon cakes, or 8 63g moon cakes.
Brushing corn oil is to prevent sticking, but more brushing will soften the dough, so pay attention to the amount.
The red bean paste used this time was bought, so the mooncakes are a bit sweet. If you don't like to eat too sweet, you can use homemade bean paste.
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