Name: Snowy Mooncake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 50g Sticky rice; 25g Low-gluten flour; 25g starch; 50g Salad oil; 50g Powdered sugar; 220g milk; 30g condensed milk; Some Red bean paste; Some Cooked noodles; a little cocoa powder; a little Matcha powder; a little Red yeast powder

Snowy Mooncake

1. Mix sugar, milk, condensed milk, salad oil

2. All the powder is mixed, sieved, and added to the mixture

3. Stir well

4. Sift the mixed batter twice and let stand for 30 minutes

5. Put it in the steamer

6. When steaming, cover with a plate to prevent steam from entering. Steam for 25 minutes left

7. After steaming, take it out and stir

8. I threw the dough into the cooker while it was hot and stirred for 5 minutes. Knead until smooth and elastic

9. Take out a quarter of the dough and add cocoa powder

10. Knead evenly to form cocoa dough

11. Add matcha and red yeast rice in turn to make green dough and pink dough. The remaining white is also rounded.

12. Put it in a fresh-keeping bag and put it in the refrigerator for more than one hour.

13. Divide the red bean paste into 25 grams each. The other skins are also divided into 25 grams

14. Roll out a leather bag and stuff it

15. Round

16. Roll the balls with the cake flour, sprinkle the cooked flour in the mold, and pour out the excess. Put the ball into the mold

17. Press down firmly and push out the mooncake

18. You can also use other color dough and put it on the flower petals of the mold

19. Put another color of dough into it

20. The pressed moon cake is a trick, you can use it to your heart's content. What tricks you want to do is based on the mold and your own creativity.

21. Finished product.

22. Finished product.

23. Finished product.

24. Finished product.

Tips:
After steaming, kneading evenly and well is the key to the fineness and Q of the snow skin. You can use a chef's machine to stir, which is not afraid of scalding, and saves trouble. After the dough is kneaded, refrigerate for more than one hour, making it more chewy and easier to handle. This recipe is basically non-sticky during operation. I have the same ratio of filling and crust. I feel that too much filling is easy to reveal, which affects the appearance.