White Jade Snowy Mooncake

Name: White Jade Snowy Mooncake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Glutinous rice flour; 30g starch; 30g Sticky rice; 180g milk; 50g Powdered sugar; 20g Cooking oil; 320g Red bean paste; 10g Coconut; 10g Cake flour

by Dragon Baby Chen Nuo

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The snowy mooncakes are white as jade in appearance, have a fine texture and chewy texture. They have been planting grass since last year, and they are finally pulled today. The chant recipe used does not require condensed milk, which is healthier. This formula is made up of 13 pieces of 50 grams in a 1:1 ratio."

Ingredients

White Jade Snowy Mooncake

1. Take a porcelain bowl, pour milk, powdered sugar, vegetable oil and mix well

2. Pour the glutinous rice flour, stick the rice flour, and stir evenly

3. Take another basin and sieve the batter more than 2 times

4. The sieved batter is allowed to stand for 30 minutes, then cover with plastic wrap and put it in a steamer. Steam for 25 minutes on high heat. At 15 minutes, lift the plastic wrap and stir the batter, then cover with plastic wrap and continue steaming (be careful not to burn your hands) )

5. The time for steaming the batter is divided into red bean paste fillings, 25 grams each, and a layer of coconut paste on the red bean paste

6. Take out the steamed dough and use chopsticks to spread it out to help cool down

7. When the dough is still warm, wear disposable gloves to knead the dough smoothly

8. Divide the dough into 13 pieces by 25 grams

9. Take a dough and squeeze it, wrap it with red bean paste, wrap it up like a bun, squeeze it and close it

10. Spread a layer of cake powder on the dough and put it in the mold

11. Gently push the mold to buckle the snowy mooncake on the mat

12. A fragrant snowy moon cake with high mountain tea, delicious and relieving

Tips:
1. Regarding fillings, you can pack whatever fillings you want, as long as the vegetable oil in the recipe is colorless and tasteless
2. Use a porcelain bowl to steam as much as possible. The heat is more even. When the batter is steamed, it is best to cover the mouth of the bowl with plastic wrap so that no water will flow into the bowl.
3. Regarding the steamed dough in the step, there is no layer of floating oil. Because of different recipes, the order of putting the oil is different. In the recipe of chanting, the oil has been incorporated into the batter in advance. 4. Tips, cake flour Use a small dish to put it on the dough a little bit at a time. Do not put the dough in the cake powder to roll, or spread the cake powder around the edge of the moon cake mold barrel, and then gently knock off the excess cake Powder, so the snowy mooncakes look much refreshed
5. Use a non-stick pan to fry the glutinous rice flour until it turns slightly yellow.