snowy moon cakes
Ingredients: sticky rice flour
Recipe Recommendations
- glutinous rice flour 50 grams
- bean paste 280 grams
- sticky rice flour 40 grams
- cornflour 30 grams
- milk 200 ml
- cake powder a little
- condensed milk a little
- white granulated sugar 50 grams
- vegetable oil two spoonfuls
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for snowy moon cakes
1
Prepare the raw materials you need.
2
Mix milk, sugar, condensed milk and vegetable oil and pour them into a container. Stir well.
3
Mix the flour together, pour it into the milk mixture, and stir it up and down with a shovel to form a thin flour paste.
4
Pour the batter into a large bowl and let sit for ten minutes.
5
Place the batter on a steamer and steam for 15 minutes, stirring twice during steaming.
6
The right batter becomes a sticky dough, stir evenly with chopsticks, and cool until it is not hot.
7
Sprinkle a little cake powder on the cooled dough and knead it into a smooth dough.
8
Divide the kneaded dough into small doses, 60 grams each (my mold is 100 grams), and I use a ratio of skin to filling of 6:4.
9
Divide the bean paste into small portions, each serving about 40 grams.
10
Take a small piece of dough and press it flat with your palm to form a round cake shape.
11
Take a bean paste ball and place it on top of the round cake.
12
Use the tiger's mouth in your left hand to slowly push the skin upwards to wrap the filling and pinch it into the mouth.
13
Put a little cake powder into the mooncake mold to prevent sticking, shake well and knock out the cake powder.
14
Put the wrapped bean paste into the mold.
15
Press the mold down, not too hard, but slowly.
16
Just knock out the mooncakes and put them in the refrigerator to refrigerate them. They taste better when eaten.