How to make fancy colored snowskin mooncakes

• 1. Mix all the flour and sift, put it into a bowl, add sugar and mix well.Add milk in batches and mix well until there are no particles.

• 2.Pour in the salad oil.Weigh it in advance before pouring it in to prevent it from being irreversibly poured over.

• 3. After the water is boiled in the steamer, put the batter into a large bowl Cover with plastic wrap and steam for 30 minutes.

• 4. The fully steamed ice skin dough is very flat and has no middle.dented.During dispersion inspection, the color of the interior and periphery is consistent and milky white with a slight sense of transparency.If you find that the middle part is whiter than the edge of the bowl, it means it is not steamed and you need to add more time.If the recipe is doubled, the steaming time will need to be extended by more than 10 minutes.I steamed it for 50 minutes over low heat.

• 5.The steamed ice skin noodles are very sticky, but still Can be kneaded completely into a large dough.While the dough is cooling, you can fry the glutinous rice noodles and use them as noodles.That is cake powder.Stir-fry over low heat until the noodles turn yellow, then turn off the heat.It can be used after drying.

• 6. Divide the dough into several balls and knead them into each dough separately , into dough of various colors.

• 7.Take off a piece the size of a fingernail, crush it into small slices, and cover it When the flower pieces are in the mold (the flower pieces should not be stained on the face at this time), clean up the overflowing parts, and then put the flower pieces back into the mold.

• 8.Wrap a snowskin mooncake as usual and place it Put it into the mold and apply some splash on the bottom to prevent it from sticking.Press the place where the stamper fits the table top tightly with your hands, then push the handle of the stamper down as hard as you can to release the mold.