Spend A Good Moon and A Full Moon on Mid-autumn Festival, Share Cloud Selenium Golden Snowy Mooncake
1.
Put the cloud selenium golden porridge into a food processor and break it into powder. After fully filtering, leave the fine powder for later
2.
Pour in condensed milk, milk, salad oil, powdered sugar, mix and stir evenly
3.
Then add orange flour, sticky rice flour, and golden porridge powder, and stir evenly. Finally, add glutinous rice flour and stir to form a particle-free powdery paste. Let stand for 30 minutes
4.
Put the batter into the steamer and turn on high heat for 20 minutes, stirring once in the middle, and then cover it to continue steaming. Take out the steamed batter, quickly stir vigorously with chopsticks until smooth. Waiting for it to cool down, it's ice skin. It can also be placed in a refrigerator, generally refrigerated for 1 hour to accelerate cooling.
5.
Boil the pan to dry, add the glutinous rice flour, and stir-fry for 2 to 3 minutes until the flour is fragrant and slightly yellow, and the cake flour is ready. After frying, dip it and taste it. If there is no taste of cornstarch, it means it is cooked.
6.
After the ice crust is cooled, divide the ice crust into 30g balls, and divide the filling into 20g balls in advance. (The filling can be red bean filling, cocoa filling, matcha filling, etc., according to personal taste)
7.
Pat some cake powder on your hand to prevent sticking, then place the snowy skin on the palm of your hand and squeeze it into a pie shape, put a filling ball in the middle, wrap the filling with the snowy skin, and push it up slowly, like The same as buns, until the fillings are all wrapped, closed, and rounded
8.
Sprinkle some cake powder in the mold to make the cake powder evenly stick to the mold wall, and then pour out the excess cake powder. This can facilitate demoulding for a while. Then put the wrapped snowy dough into the mold, compact it with your hands, turn the mold upside down, unmold, and the snowy mooncake is ready. You can drip blueberry juice, cranberry juice, purple potato juice, mango juice, etc. into the snowy skin according to your own preferences. The snowy mooncakes made in this way are rich in color and higher in appearance.
Tips:
After making it at room temperature, put it in a fresh-keeping box, put it in the refrigerator and eat after it has a better taste. If you can't finish it for a while, the best way to store it is to freeze it directly. Take it to the refrigerator half an hour before eating to get the best taste. Generally refrigerate for 2 days and freeze for 7 days, please consume as soon as possible.
Snowy moon cakes are cold and delicious, sweet and fresh. I wish you a happy Mid-Autumn Festival and family reunion!
