1. Raw materials: glutinous rice flour, sticky rice flour, wheat starch, white bean paste, corn oil, milk, powdered sugar.
2. After the milk, corn oil and powdered sugar are mixed, use a manual whisk to mix well.
3. The glutinous rice flour, sticky rice flour and wheat starch are mixed and sieved.
4. Mix the powder and milk liquid and stir evenly without dry powder, and then sieve.
5. After sieving, cover the liquid with plastic wrap, and steam for 28 minutes in a pot with boiling water.
6. Divide the white bean paste into 25 g portions and knead into a round shape for later use.
7. After the steamed glutinous rice dough is taken out, stir it with a spatula to form a dough. Let it cool down. Put on disposable gloves and knead the dough evenly. Cover it with plastic wrap and store it in the refrigerator for half an hour.
8. Fry 20 grams of glutinous rice flour to make hand flour.
9. Take the dough out of the refrigerator and divide it into 25-gram portions.
10. Take out a piece of dough, press it with your palm into a round noodle sheet with a thickness in the middle and a thin circle around it, and wrap the white bean paste filling.
11. Use the tiger's mouth in your right hand to slowly wrap the dough evenly around the white bean paste.
12. Put away the joints, make the dough into a circle, and wrap the remaining white bean paste stuffing into the noodles in turn.
13. Dip a little hand powder on your hand, knead the moon cake blank, let it be covered with a thin layer of hand powder, put it in the moon cake mold, press down the handle and stay for a few seconds, and then push the moon cake out of the mold. can.
14. Finished product.
Tips:You can't finish eating snowy mooncakes after they are made. You can put them in the refrigerator. It is recommended to eat them within three days, because they do not add preservatives. The filling of the snow skin can be added as you like. You need to wear disposable gloves when kneading the dough, otherwise it will be sticky.
