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Watch the video first, prepare all the raw materials
First boil a pot of hot water, while boiling water, we will do the next step
Put the glutinous rice flour, sticky rice flour, powder, and powdered sugar in the snowy mooncake into the big bowl.
Add pure milk, generally with full fat, fat has a sticky effect!
Then use a manual egg beater to mix, the powder will be a little agglomerate when you start mixing, and slowly mix it with water to spread out.
Add corn oil and condensed milk and mix until you can't see the corn oil. [Tips: There is no salad oil for corn oil, no salad oil for colorless and odorless oil. Do not use olive oil and peanut oil.]
Mixed oil has a secret, the video can be seen more clearly, here is a simple description, the egg beater does not touch the bottom of the basin, hanging circles, you will see the oil floating on the surface will slowly mix with the milk can not see ~~ This is evenly mixed
Then pour into the steaming bowl [Tips: steamed bowl is recommended to use ceramic, so that the heat is even, it is best not to use stainless steel, the bowl should not be too deep]
The freshly opened water has already boiled, and the ice skin batter is put into boiling water and steamed for 25 minutes until the batter is not visible. [Tips: Everybody's home cooker gas stove and other stoves have different firepower. Time to adjust by yourself, steamed just fine]
During the steaming process, try not to let the hot water of the lid back into the paste too much, otherwise it will be too sticky because the batter is too much water [Tips: If your batter is cooled, the gloves are still very sticky, nothing else. The reason is that there is more water. If it is my prescription, consider the different types of powders that have different water absorption properties, increase the glutinous rice flour properly, and determine that there is not too much water flowing back into the batter when steaming.
After steaming, the surface of the batter will have a layer of oil. This is normal, don't worry.
After the ice batter is out of the pan, in order to allow it to dissipate evenly, use chopsticks to spread it and cool it.
As long as you don't have a hot hand, you can knead the dough. Be sure to wear gloves to prevent sticking. Put the oil that has just floated on the surface into the dough. The method is the same as rubbing the bread. It will soon be all in. When there is temperature, the most Good [Tips: It is best to wear gloves, no replacement with fresh bags, these doughs, including glutinous rice bran, can not be sticky, no sticky hands, no need to try]
Next, we will fry the cake powder. The cake powder is actually the glutinous rice flour after frying. It is fried on a small fire. It can be a little yellowish. Don’t fry it. Friends who don’t want to fry can also put 50g glutinous rice flour in the microwave. The fire simmer for 3 minutes, the smell of powder means that the glutinous rice flour is cooked. Glutinous rice flour is best served on a plate, thinner
The milky yellow filling should first boil a pot of hot water, wait for the water to boil during the period to make the milky yellow stuffing, salt-free butter, soften at room temperature, then use the egg beater to smooth
Add the sugar in one time (the amount of sugar is increased or decreased according to your preference). This sweetness is my favorite. Then mix it with the eggbeater, then start the egg beater and double the volume of the salt-free butter.
Add four eggs to the unsalted butter in 4 times. Mix the eggs well with the butter every time you add them. Otherwise, there will be oil in the next steps.
When adding the fourth egg, the butter will slowly change from the solid to the thick paste. There is a little bit of oil and water separation. This is normal, but it does not matter if you add the third egg. That proves that your second egg is not completely mixed. Please pay attention to this step.
Add all the eggs to the butter and mix well. Pour the milk powder and the powder into it.
Mix well with a manual egg beater until you can't see the powder, be sure to mix, no particles
The water that has just been burned has already boiled. At this time, the milky yellow paste is evenly mixed with water. The state of separation of oil and water will slowly disappear. After mixing thoroughly, cover the lid and steam for 5 minutes.
Put the milky yellow paste on the lid and mix it every 5 minutes. After steaming for 10 minutes, do not cover the lid and steam. Keep the water in a boiling state. Mix it all the time, let the milk yellow paste mix evenly, and hold it with a cloth. Be careful to get hot
Wait until the batter is all solidified. If there is no liquid, it means cooked, but because we want to make moon cakes, we should continue to volatilize a little water. After mixing until the batter can feel the hardness, we can take it out and put it aside to cool it.
At this time, we cut the chestnuts into cubes. Don't cut too much. I don't think it will look good when the chestnuts are pressed. The chestnuts are commercially available sugar chestnuts. You can also cook the shells with fresh chestnuts.
Then pour the chestnuts into the milky filling and mix evenly
Then fill the ice skin and milk yellow that has been made into small portions. The snowy moon cake is different from the traditional moon cake. It is not the thinner the skin, the better. The ratio of filling material to skin is 1:1. I use 50g mold, so the skin and fillings are 25g each
Then pack the stuffing like a bun and seal it.
Then the mooncake molds out the shape, and this snowy mooncake is ready.
Learn to remember to hand in homework~~
1, formula and filling can be made of about 50 grams of moon cakes; 2, if you want to make colored moon cakes, you can prepare pigments or toner; 3, salt-free butter should be softened at room temperature in advance.