How to make chestnut and snow skin mooncakes

• 

  1.Prepare materials

• 

  2.Pour milk, powdered sugar and coconut oil into a clean basin and stir evenly

• 

  3.Pour in glutinous rice flour, sticky rice flour, and clear flour and stir into a paste

• 4.Sift the mixed batter once

• 

  5. Let the sifted batter stand for 20 minutes and put it in a cold water steamer.Bring the water to a boil over high heat, then turn to medium heat and steam for 20 minutes

• 

  6.Take the steamed batter out of the pot, stir it vigorously and quickly with chopsticks, and set it aside to cool

• 

  7. Divide the chestnut paste into 20g portions and roll into small balls

• 

  8.Divide the cooled dough into small balls of 30g each and roll into small balls

• 

  9.Sprinkle a little cooked glutinous rice flour on the countertop, use a rolling pin to roll out the small dough slightly, like dumpling wrappers

• 

  10.Take a piece of powder skin and put a small ball of chestnut paste

• 

  11.Like Wrap it up like glutinous rice balls

• 

  12. Sprinkle a thin layer of cooked glutinous rice flour into the mooncake mold , shake well, if there is too much powder, you can turn the mold upside down and shake it gently to make the excess powder fall on the countertop

• 

  13.Put the wrapped mooncake dumplings into the mold with the seam facing down

• 

  14.Gently press it flat with your hands to make the dough fit into the mold

• 

  15.Put the mold on the countertop and compact the dough firmly without letting go of your hands.Control the height of the mooncake

• 16.Slowly raise the mold and press it down slowly, and the mooncake will come off

• 

  17.Finished pressed mooncake

• 

  18. Do it in sequence Good all the mooncakes

• 

  19. Loading the plate, beautiful! Ready to enjoy!

• 

  20. I used matcha powder and dragon juice to make the powder skin.It should be more beautiful if I use a round mold