How to make snow-skin mooncakes

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  1.Pour the milk, powdered sugar, and corn oil into a basin and stir evenly.Corn oil can also be replaced with flavorless oils such as salad oil.

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  2.Pour the noodles, glutinous rice flour and sticky rice flour into the stirred milk sugar powder, continue to stir evenly and let it sit for 30 minutes.

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  3.Put the rested batter into the steamer and steam over high heat for 20 minutes.

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  4.Take out the steamed batter, mix it evenly with a cake scraper, divide it into two parts, add a drop of rose red coloring to one part, and mix evenly.Add the blue coloring to another portion and mix well.This is the snow skin of snow skin mooncakes.

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  5. Do not put oil in the pot, stir-fry a little glutinous rice flour over medium-low heat until it turns slightly yellow and is cooked.This is cake flour.

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  6.Sprinkle cake powder into the mooncake mold and spread it evenly with your hands to ensure that the inside of the mold is filled with cake powder.Pour out the excess cake powder.

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  7.Use a spatula to cut a small piece of ice skin, roll it into a ball, then make a deep pit in the middle, add the filling, and slowly push it upward to close.

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  8.Put the wrapped mooncakes into the mold, press it tightly, and tap it gently, the snowskin mooncakes will fall out of the mold.I used two colors of skins and two patterns of molds to distinguish between bean paste filling and sesame filling.

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  9. Keep the prepared snowskin mooncakes in the refrigerator for one night, then take them out and eat them immediately.They will be smooth, soft and glutinous, sweet but not greasy.