snowy moon cakes
Ingredients: sticky rice flour
Recipe Recommendations
- glutinous rice flour 45 grams
- sticky rice flour 35 grams
- chengmian 20 grams
- milk 185 grams
- powdered sugar 50 grams
- salad oil 20ML
- cake powder appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for snowy moon cakes
1
Pour milk, powdered sugar, and salad oil into a basin and stir well.
2
Pour in glutinous rice flour, sticky rice flour, and clear flour. Stir well until it becomes a thin batter.
3
Let the stirred batter stand for 30 minutes, then put it into a steamer, steam over high heat for 15-20 minutes, and then steam.
4
Stir vigorously with chopsticks until smooth. Then wait for it to cool down and it will be ice skin.
5
Take half of the ice skin and put it into the purple potato mashed, stir well to get the purple potato ice skin.
6
After cooling (If you are anxious, you can not wait until it is completely cooled and it is not hot. But it is better to cool it completely), divide the ice skin into 40 grams and the filling into 30 grams. Pat some cake powder on your hands to prevent sticking, then place the ice skin in your palm and flatten it, and add a piece of tiramisu filling.
7
Wrap the filling with ice skin and slowly push it up until the bean paste is completely wrapped and closed.
8
Sprinkle some cake powder in the mold to stick evenly to the mold wall, and then pour out the excess cake powder. This makes it easy to remove the mold. Then place the wrapped ice crust dough into the mold. Press the mooncake mold hard, then pour it out, and the ice-skinned mooncakes are ready.