Health benefits
White sugar: low protein
Ingredients
Snowskin mooncake skin: glutinous rice flour ( 65g ) | Glutinous rice flour ( 60g ) |
Cheng powder ( 30g ) | Powdered sugar ( 25g ) |
Condensed milk ( 40g ) | Milk ( 200g ) |
Salad oil ( 10g ) | Custard filling: eggs ( 3 pieces ) |
Cheng powder ( 40g ) | Milk ( 120g ) |
White sugar ( 70 grams ) | Butter ( 40g ) |
Custard powder ( 30g ) |
How to make snow-skin mooncakes
1. Prepare all the materials
2. Pour in the condensed milk and then add the milk and mix well.
3.Add salad oil and stir evenly,
4.Add powdered sugar, starch powder and rice flour respectively and stir evenly
5. Stir and pass through the strainer twice.Cover with plastic wrap and steam over high heat for 25 minutes.
6.The steamed batter will be less sticky when cooled and placed in the refrigerator for wrapping.hand.
7. Make the custard filling: Combine the ingredients for the custard filling, except butter (butter Put it last) Stir the strainer twice and pour it into a non-stick pan and stir-fry over low heat.
8.After frying, add melted butter and stir well
9.My ice skin mold is 50 grams.Wrap 25 grams each of ice skin and custard filling and put it in your hand.Roll the powder into a circle, put it into the mold and press it out to make snow-skin mooncakes.
10.The finished product
11. Place the prepared snowskin mooncakes in the ice and refrigerate them for 2 hours before eating, they will taste better
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