Snowy Mooncake

Snowy Mooncake

1. Prepare raw glutinous rice flour 45g, sticky rice flour 35g, orange flour 20g, fresh milk 185g, icing sugar 50g, salad oil 20ml, appropriate amount of cake powder (put the glutinous rice flour into a dry pan and stir-fry until it turns yellow. Changes in your own taste

2. Add milk to the bowl

3. Add powdered sugar

4. Add salad oil

5. Add glutinous rice flour, sticky rice flour, orange flour

6. Mix well to form a thin batter, let stand for 30 minutes

7. Put the left batter into the steamer and steam for 15 to 20 minutes

8. The steamed batter is stirred vigorously until it is smooth, and it will become snowy after cooling.

9. The cold ice skin is divided into 30 grams each, and the chestnut paste is divided into 20 grams each

10. Take some cake powder on your hand to prevent sticking, put the ice skin into the palm of your hand and squash

11. Put a piece of chestnut filling

12. Wrap the chestnut paste filling with snow skin and close the mouth

13. Sprinkle some cake powder in the mold, make the cake powder evenly stick to the four walls of the mold, pour out the excess cake powder, so that it is easy to demould, put the snowy dough in, and compact it with the palm of your hand

14. Push down the mold and push out the snowy mooncake

15. Put the prepared snowy mooncakes in the refrigerator overnight and you can eat them