snowy moon cakes
The Mid-Autumn Festival is coming soon, and my sisters are rushing to serve mooncakes. Today, I joined in and made simple ice-skin mooncakes to warm up first. The mooncake filling is a mung bean paste filling that I DIY at home. I personally think it is very delicious and will spread it to share with you in the near future!
Recipe Recommendations
- glutinous rice flour 50 grams
- sticky rice flour 35 grams
- chengmian 25 grams
- sugar milk
- condensed milk 30ML
- vegetable oil 30ML
- sweetening
- steamed
- half an hour
- ordinary
Steps for snowy moon cakes
1
Mix 50 grams of glutinous rice flour +35 grams of sticky rice flour +25 grams of clear flour and sieve.
2
Mix 35 grams of sugar +150ML of milk +30ML of vegetable oil +30ML of condensed milk.
3
Mix the dry and wet ingredients and mix together to form a thin batter.
4
Sift the batter to prevent particles.
5
Put the sifted batter into a steamer and steam over water for 25 minutes, let cool and knead into a dough.
6
Divide the dough into 40 grams each and 20 grams each.
7
Roll out the dough into a cake bag and place it in the filling to round.
8
Put the wrapped mooncake embryo into a mold to shape it.
9
Made mooncakes.