Snowy Mooncake with Bean Paste and Coconut Paste
1.
Prepare relevant ingredients in advance
2.
Mix the orange flour, sticky rice flour, glutinous rice flour and sugar, then pour the milk in portions, and stir until it is completely dissolved and no particles
3.
Add canola oil and stir well
4.
After standing for 30 minutes, put it in the boiling water pot, steam and stir while boiling, about 3~5 minutes
5.
When the temperature of the batter rises slightly to 40 degrees, remove it from the pan and continue to stir until it becomes a paste
6.
Cover with high-temperature plastic wrap, cover and steam for about 25 minutes
7.
When it’s time to take it out and let it cool: see that the surface is flat, there is no depression in the middle, and the surface is slightly oily, indicating success
8.
When the steamed ice crust is cooled until it is not hot, knead it repeatedly until it is smooth. Cover with plastic wrap and store in the refrigerator for 2 hours.
9.
Weigh the bean paste filling and coconut paste filling in proportion: 5 parts of bean paste filling (large): 40 g/serving; 5 parts of bean paste filling (small): 30 g/serving; 5 parts of coconut filling: 10 g/serving
10.
Wrap 5 parts of red bean paste with coconut paste
11.
5 portions of red bean paste and coconut paste, 5 portions of red bean paste and set aside
12.
Put an appropriate amount of glutinous rice flour in the pot and stir-fry slowly on low heat until the flour is slightly yellowed and the aroma of flour is emitted.
13.
Take out the refrigerated ice skin, weigh and divide: 55 grams per serving
14.
Put on disposable gloves: take a crust and squeeze it with the palm of your hand, and then slightly thin the surrounding area
15.
Put the bean paste filling
16.
With the help of the palm of your hand, push the pie crust to the middle
17.
Bao Yan closed
18.
After rounding, pat a little cake flour to prevent sticking
19.
After sprinkling the cake powder inside the mold, knock off the excess cake powder
20.
Put the finished mooncake ball into the mold
21.
Press down lightly and stay for a while to make the pattern clearer
22.
Just lift the mold
Tips:
1. Heat the minced coconut in the microwave in advance and let cool.
2. When frying the noodles: stir fry slowly and continuously over a low fire, never add oil until the flour is slightly yellow and the aroma of the flour is emitted.
3. This formula can make 10 100g snow skin moon cakes, the ratio of dough to filling is about: 3 skins and 2 fillings.
It can be divided into 10 portions according to the weight of the cooked batter.
4. Wearing disposable gloves is not only hygienic but also easier to operate. The dough will not stick to the gloves, which is very convenient.
5. It is recommended to refrigerate the finished snowy dough for two hours before wrapping, so that it is not easy to stick to your hands and easy to operate.
6. Put the wrapped moon cake ball aside, put some cake powder in your hand, and let the moon cake ball roll in your hand, so that it can be demoulded without making the powder too thick.
7. In order to facilitate demoulding, you can stick the moon cake mold and flower slices with cake powder, and then knock off the excess cake powder, so that a very thin layer of cake powder can be stuck on the inner wall of the mold and thick; at the same time, pay attention to the part of the flower. There is accumulated cake powder, otherwise the pattern will be affected after pressing.
