Snowy Pumpkin Mooncakes
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
Both ice skin and glutinous rice cakes are the biggest flaws. It cannot be stored. It will harden or even crack when placed at room temperature until the next day, let alone refrigerate it. I made myself like sister-in-law Xianglin, but whenever I saw ice-skin glutinous rice cakes, I couldn’t help but weakly ask, “Will you not harden when it’s cold?” For a long time, I didn’t have the courage to try ice skin and glutinous rice again. Glutinous rice.
When I saw this snowy mooncake made with cooked glutinous rice flour, I was so curious, what would it taste like? Maybe it won't harden, will it? In any case, using cooked glutinous rice flour directly is obviously much easier. Try it boldly.
Fortunately, according to the method in advance, it was rehearsed with the minimum operable amount, otherwise it would be uncertain how much crust material was folded in. According to the instructions, mix material A: powdered sugar with water, and the powdered sugar will quickly dissolve in the water. Next, form a circle. ——Some daze, how is this possible? Wouldn't it flow around? Skip, continue to the next step, add ingredient B: glutinous rice flour and white oil, and knead well. First, pour the glutinous rice flour and stir,-even more dazed-it is completely mushy. Obviously corn oil or butter can't turn it into a dough. Can white oil? Without white oil, it cannot be verified. The first exercise failed.
For the second time, change the order of operation, first mix powdered sugar with glutinous rice flour, reject the original amount, add water as appropriate, and finally add oil. It seems there is a way! It seems to be a dough, but it is loose and not sticky.
Using pumpkin filling to make a pie, it should be more suitable for a pumpkin. However, without a pumpkin mold, it takes more time to carve the pumpkin patterns one by one by hand, so I rushed to pack it and send it out, and just print a flower. . . . "
When I saw this snowy mooncake made with cooked glutinous rice flour, I was so curious, what would it taste like? Maybe it won't harden, will it? In any case, using cooked glutinous rice flour directly is obviously much easier. Try it boldly.
Fortunately, according to the method in advance, it was rehearsed with the minimum operable amount, otherwise it would be uncertain how much crust material was folded in. According to the instructions, mix material A: powdered sugar with water, and the powdered sugar will quickly dissolve in the water. Next, form a circle. ——Some daze, how is this possible? Wouldn't it flow around? Skip, continue to the next step, add ingredient B: glutinous rice flour and white oil, and knead well. First, pour the glutinous rice flour and stir,-even more dazed-it is completely mushy. Obviously corn oil or butter can't turn it into a dough. Can white oil? Without white oil, it cannot be verified. The first exercise failed.
For the second time, change the order of operation, first mix powdered sugar with glutinous rice flour, reject the original amount, add water as appropriate, and finally add oil. It seems there is a way! It seems to be a dough, but it is loose and not sticky.
Using pumpkin filling to make a pie, it should be more suitable for a pumpkin. However, without a pumpkin mold, it takes more time to carve the pumpkin patterns one by one by hand, so I rushed to pack it and send it out, and just print a flower. . . . "
