Snowy Mooncake

Snowy Mooncake

1. Prepare all materials

2. Mix all the flours, add the milk, and stir until the batter is uniform and particle-free.

3. After mixing well, add condensed milk and edible oil, and continue to stir patiently until the oil is completely absorbed by the batter.

4. Pour into a basin, steam over high heat for 25 minutes, turn off the heat and take it out.

5. After taking out the dough, there is a layer of oil on the surface. This is normal. We stir the dough with a pair of chopsticks and let it cool. (The pots are hot at this time, so be careful)

6. After the dough was warm to the touch, we put on disposable gloves and started to knead the dough, kneading the oil that had just floated on the surface into the dough. (Use a rubber spatula to easily take the dough out of the basin)

7. The surface of the kneaded dough is smooth and particle-free.

8. Take a medium-sized fresh-keeping bag, put it into the dough, squeeze out the air inside, and let the fresh-keeping bag fit on the dough. Set aside for later use.

9. Make cake flour: Pour 30G glutinous rice flour into a pan, turn on a low heat and slowly turn it back and forth with a spatula, fry until the color is slightly yellow, turn off the heat and pour into a clean bowl.

10. I use a 50G moon cake mold, and the ratio of filling to dough is 1:1 (generally, the filling is around 20-25G)

11. Divide the dough into small doses of 25G each. (If your filling is reduced to 20G, then the dough will be 30G. In short, the final filling and dough add up to 50G and it will be OK.

12. Take a piece of dough, put it on the palm of your hand, and press it slowly with the palm of your hand, paying attention to the side skin to be thinner. Add the filling and slowly push up with the mouth of the tiger until the dough completely covers the filling.

13. Take a little cake flour in the palm of your hand, and evenly wrap the dough. Be careful not to use too much cake powder, it will affect the color of the finished product.

14. Put the dough wrapped in pastry powder into the mold and press to shape it. Don't use too much force, because if you use too much force, there will be an extra circle at the bottom of the mooncake.

15. Finished product

16. If we want to give away relatives and friends, we have to start packing moon cakes. Take a 50G moon cake packaging box, put it in the bottom of the cake, sprinkle a little cake powder on the inside, put the moon cake in, cover the box, and glue the two sides with scotch tape.

17. Does this feel a lot taller^_^

18. Put a beautiful sticker on it and put it in the box.

19. Finally finished, Meimeida snow skin mooncakes are ready.

Tips:

1: After the mooncakes are made, put them in the refrigerator for 2 hours, and they will taste better.
2: When making snowy mooncakes, it is best to wear disposable gloves to prevent sticking.
3: This snowy recipe can make about 18 mooncakes of 50G.
4: You can buy the materials and packaging boxes for mooncakes online.