Snowy Mooncake
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Get the ingredients...
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1. Pour the pure milk and salad oil together and stir evenly.
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2. Pour the orange flour, glutinous rice flour, sticky rice flour, and soft white sugar into <1>, and stir until the powder is smooth, smooth and without particles, like thick yogurt.
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3. Cover the container with a layer of plastic wrap, and use a toothpick to pierce a few small holes on it.
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4. Put the container in the microwave and heat it for 2 minutes and 20 seconds. When it's time to take out the bowl, the water has basically dried up.
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5. Stir it with chopsticks, let it cool until it is not hot, you can start kneading.
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6. The moon cake mold I chose is 50g. The dough is rolled into equal-sized balls (about 35g), and the fillings are rolled into equal-sized balls (about 28g). Weigh the mooncakes so that they are even in size and look better.
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7. After kneading, squeeze the dough ball into a slightly thicker dough with a thinner edge in the middle, and then put a small ball of filling in the middle.
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8. Wrap it up like a bun and close it.
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9. After wrapping, take one of them and put it into the mold with its mouth facing upwards, press hard to pull out the mold, and a cute snowy mooncake will appear.
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10. After making it, put it in a container and cover it with cling film, and then put it in the refrigerator for one hour to taste better. (Don't put it in the refrigerator overnight, otherwise the ice skin will become hard. If you haven't finished eating that day, you can seal the container with plastic wrap and put it indoors)
