Ingredients
Clear noodles ( 30g ) | Glutinous rice flour ( 50g ) |
Glutinous rice flour ( 50g ) | Corn oil ( 30g ) |
Powdered sugar ( 50g ) | |
Milk ( 230g ) |
How to make snow-skin mooncakes
1.Put the glutinous rice flour, sticky rice flour, flour and powdered sugar into a container and mix evenly
2.Add milk
3.Stir until there are no powdery particles
4.Add corn oil, condensed milk, and use a circular motion to mix the oil and milk
5.Mix until all the oil is absorbed into the milk
6. Boil a pot of water, put the mixed liquid into the pot and steam over high heat for 25 minutes.When the dough is steamed, take it out and use chopsticks to make a cross on the dough.
7.Use a spatula to separate the dough from the container and let it warm
8.After it is warm, knead the dough with your hands until it is fine and smooth, then divide 25g into small portions and wrap them in moon cakes For the filling, apply an appropriate amount of cooked glutinous rice flour, put it into the mold and press it into shape
9.Package I didn’t take pictures of the steps, this is the final product, the pixels are not very good
Tips
1.When adding corn oil and stirring, do not touch the wall of the basin with the manual egg beater.Make circular motions for about ten minutes and mix well
2.After steaming and taking it out of the pot, you can use chopsticks to insert into the dough.If there is no cornstarch, it is steamed
3.The longer the dough is kneaded, the smoother and more delicate the dough will be, and the more texture it will have.If you are not in a hurry, you can knead it for a while
/>4.Don’t apply too much cooked glutinous rice flour, just a thin layer that won’t stick to the mold, otherwise it will affect both the appearance and the taste
5.The prepared mooncakes must be eaten as soon as possible, as the shelf life is very short.Only a few days
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