Snowy Mooncake

Name: Snowy Mooncake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 180g milk; 20g Salad oil; 50g Powdered sugar; 45g Glutinous rice flour; 35g Sticky rice; 20g noodles; 200g Stuffing; Some Toner (fruit and vegetable powder)

by Vansie Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

When it comes to mooncakes, most people think of Cantonese-style Soviet-style mooncakes. Snowy mooncakes seem to have the irreplaceable charm of other mooncakes. The main reason why they are called "snowy mooncakes" is that it is different from traditional mooncakes because all traditional mooncakes are made The color of the syrup is golden yellow and part of the snowy mooncakes are made from glutinous rice. The mooncakes are white in appearance. The crust is very waxy, a little Q and a little soft. It needs to be baked with your favorite fillings. It doesn’t need to be baked even if you don’t have one at home. The oven can also be used to make the skin, or you can add fruit and vegetable powder or color powder to adjust to your favorite color to make a delicious and beautiful moon cake

Ingredients

Snowy Mooncake

1. Milk and salad oil, mix well

2. Slowly add the powdered sugar while adding and stirring until well mixed

3. Add the rest of the flour and stir while adding until well mixed

4. After sieving, let stand for half an hour

5. Wrap in plastic wrap and steam on high heat for about 20 minutes

6. After steaming, stir well with chopsticks. When it is not too hot, put on gloves and knead the dough and wrap it in plastic wrap and refrigerate for 30 minutes.

7. Add toner or fruit and vegetable powder for color mixing (you can also use white dough without mixing)

8. Split the crust and the filling 3 to 2 30g the crust and 20g the filling. Here I demonstrate a colorful moon cake. The three-color crusts are glued together, squashed, and then slowly wrapped into the filling.

9. The moon cakes and moon cake molds are coated with cake powder and put into the moon cake mold to form a shape and demold

Tips:
1. The anti-stick powder is to fry the glutinous rice until slightly yellow
2. The demonstration is colored and can be used directly with white dough
3. After the ice skin is ready, it will taste better if it is refrigerated for a few hours
4. Eat it in three days because there are no additives