1. Making ice skin: Pour milk, vegetable oil (choose light and tasteless vegetable oils such as corn oil, sunflower oil, etc., do not use olive oil, peanut oil, etc.), powdered sugar, and mix well.
2. Pour glutinous rice flour, sticky rice flour, and wheat starch into another bowl. Slowly pour the milk mixture from the previous step into the powder, stirring while pouring, until the mixture is uniform
3. The mixed slurry, sieve 1-2 times
4. After sieving, let it stand for half an hour. Cover the surface with plastic wrap, put it in a steamer with boiling water, and steam for 25 minutes on high heat
5. After the steamed batter is hot, stir vigorously with chopsticks until it becomes smooth and even. Use after the batter cools. Similarly, if you want to cool down as soon as possible, you can spread it on a plate and put it in the refrigerator. When the batter cools down, fry the mung bean filling for later use.
6. Prepare some cake flour. If there is no ready-made cake flour, put the glutinous rice flour in a pot and stir-fry until it turns slightly yellow. Dip a little and taste, and there is no taste of cornstarch, which means it is cooked. After cooling, it becomes cake flour
7. Divide the cooled ice skin batter and mung bean paste into small portions. The skin and filling are in a ratio of 6:4. For making 50 grams of moon cakes, the snowy skin is divided into 30 grams for 1 portion, and the mung bean filling is divided into 20 grams for 1 portion
8. Dip a little cake powder on your hands to prevent stickiness, put the snow skin on the palm of your hand and squash it, and put the mung bean filling on the snow skin
9. Wrap the mung bean filling with snow skin, close the mouth and squeeze it tightly
10. Sprinkle some cake powder in the moon cake mold and shake it to make the cake powder evenly spread on the moon cake mold, then knock the moon cake mold in the palm of your hand to knock out the excess cake powder
11. Put the wrapped dough into the moon cake mold, lift out the shape of the moon cake into the plate
12. At this point, the snowy mooncake is ready. The finished snowy mooncakes will taste the best after keeping them in the refrigerator for several hours.
