Snowy Mooncakes, Purple Romance
1.
Mix all powders and add milk
2.
Mix with a manual whisk until there are no particles, then add the condensed milk
3.
Add corn oil
4.
Use a manual whisk to stir until there is no oil particles, and steam on high heat for 20-25 minutes (cold water or hot water can be used on the pot, check whether it is cooked: use chopsticks to poke the middle, the batter becomes firm and does not flow. The white batter is cooked)
5.
After steaming, use a spatula to cut the batter into small pieces to cool
6.
When it is cooled to warm state, knead until it is smooth, first grasp the squeeze method with your hands, and change the hammering method when it is slightly smooth, until it becomes completely smooth, elastic, and thin (the ice skin will have a layer of oil on the surface after steaming. The purpose of kneading is to rub this layer of oil into the ice skin to make the ice skin smooth and elastic)
7.
Knead into a ball, put it in a fresh-keeping bag, and let stand for 30 minutes at room temperature
8.
Cooked noodles are made by frying/roasting glutinous rice noodles, frying slightly yellow, or spreading thinly in a baking tray and sending them into the oven, and baking at 150 degrees for 10 minutes.
9.
Divide the ice crust and filling into 25g each, and round them
10.
Snow skin is rounded and flattened, with thin edges and thick middle
11.
Put the filling, push the snow skin thinly, and wrap the whole filling
12.
Finally close the mouth and stick it, no leveling is required
13.
Brush cooked powder into the mold to prevent sticking
14.
Put the snowy moon cake into the mold, brush a layer of cooked powder at the bottom of the mouth to prevent sticking (this step is very important)
15.
Slightly press down on the mold, then lift it up, and push down on the moon cake mold, the moon cake is ready
16.
Transfer the mooncakes to the paper cup, seal and store in refrigerator
17.
Purple potato filling will be published in the next recipe
18.
Custard filling will be published in the next recipe
Tips:
1. Snowy moon cakes have no strict requirements on the wrapping method, as long as the outer skin can enclose the filling without revealing the filling.
2. Be sure to wear disposable gloves, because snowy mooncakes are not baked and can be eaten directly after completion. Hygiene is very important!
3. Cooked glutinous rice flour can be bought or fried by yourself. Pour the glutinous rice flour into a dry wok and fry until slightly yellow and smell the taste; or use the oven to heat up and down at 150° and bake for 10 minutes.
4. Sticky cooked powder is indispensable. If there is too much stickiness, it can be swept away after pressing. If there is less stickiness, it will be difficult to demold and cause deformation.
