snowy moon cakes

Recipe Recommendations

• moon cake stuffing appropriate amount
• glutinous rice flour 45g
• sticky rice flour 25g
• chengmian 20g
• fine sugar 50g
• milk 190g
• salad oil 25ml
• duck egg yolk appropriate amount

• sweetening
• steamed
• several hours
• ordinary

Steps for snowy moon cakes

1

45g of glutinous rice flour, 25g of sticky rice flour, 20g of clear flour, 50g of fine sugar, 190g of milk, and 25ml of salad oil. Stir well.

2

Let the dough liquid stand for 30 minutes (I don't know how it works, but that's what it is required), and steam for 20-30 minutes under water.

3

After steaming, stir while hot, let cool, knead into dough, and add purple sweet potatoes to the dough.

4

Divide into 25-gram doses. (Depending on your mold size)

5

Cut duck egg yolk in half and steam for 15-20 minutes under water.

6

Divide the kidney bean filling into 15 grams, and add purple potatoes to the purple ones.

7

Press the kidney bean filling into thin slices by hand, and wrap half of the duck egg yolk in the middle.

8

The dough is also pressed into thin slices to wrap the filling.

9

Wrapped mooncake blanks.

10

Dip a small amount of glutinous rice flour (stir-fried) on the outside of the cake blank to avoid adhesion when placed in the mold.

11

Put the cake blank into the mold and gently flatten it, and button it out.

12

Shaped ice-skinned mooncakes, let cool, put them in the refrigerator and store for 2-3 hours, and then eat them with QQ taste.

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