Snowy Mooncake
1.
Pour glutinous rice flour into a non-stick pan, fry until slightly beige, pour out, make mature cake flour, let cool and set aside.
2.
Sift the ice skin powder into a clean container, pour it into boiling water, and stir it evenly.
3.
Put it in a clean container, cover with plastic wrap, and steam for 15-20 minutes
4.
Take out the steamed snow skin powder and add butter
5.
Knead until smooth snowy dough
6.
The lotus seed paste filling is equally divided into 25g/piece, and rounded
7.
Wrap the lotus seed paste filling into the snow skin (25g/piece), round it, press the snow skin with your palm, wrap the filling, and round it.
8.
Stick some cooked cake powder on the mold, then pour out the excess powder, put it in the dough and press it out.
Tips:
1. Homemade snowy mooncakes, because there are no additives, it is best to eat them as soon as possible, and the storage time is best not to exceed 7 days.
2. If the snowy mooncakes are placed in the freezer compartment of the refrigerator, half an hour before eating, take the mooncakes from the quick-freezing compartment to the freezer and let the mooncakes thaw naturally before eating. In this way, you can taste the soft and sweet snowy mooncakes. .
