Snowy Mooncake
by Poem Poem
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Mix glutinous rice flour, sticky rice flour, noodles, milk, corn oil, sugar and mix well
2. Put the pressure cooker into tin
3. Cover a basin to prevent water from flowing in and become thinner, 3 minutes after breathing
4. Stir the steamed batter vigorously with chopsticks until smooth. Then wait for it to cool, it's ice skin.
5. Divide the ice skin into 25g portions
6. The filling is divided into 25g portions, (one to one with the ice crust)
7. The five-ren filling is also divided into 25 grams, (forgot to take the photo)
8. In addition, take some glutinous rice flour and fry it to make cake flour. Sprinkle some cake flour on the mold to make the cake flour evenly stick to the wall of the mold, and then pour out the excess cake flour. Then put the wrapped snowy dough into the mold. Press it out again
9. Finished product
Tips:1. Cake flour is fried glutinous rice flour, the main function is to prevent sticking. You can stir-fry the raw glutinous rice flour in a pot over low heat until it turns slightly yellow. You can dip it and taste it after copying. If there is no cornstarch taste, it means it is cooked. Sometimes even if it is stained with cake powder, the snow skin is still very sticky. At this time, you can put the snow skin in the refrigerator compartment. When the snow skin drops to the refrigerated temperature, it will not be so sticky.
2. Snowy moon cakes must be kept refrigerated. It can be stored for about 3 days. If you want to keep it longer, you can put it in the freezer. Before eating, put it in the refrigerator to thaw.
3. After the snowy skin is steamed, add a little pigment to the snowy skin to make fashionable snowy mooncakes of various colors.
