Snowy moon cakes have become increasingly popular these years. Its shape is simple and elegant, beautiful and stylish, and its taste is also very different from traditional moon cakes. In production, it is much simpler than traditional moon cakes, and there is no need to bake. As long as the raw materials and recipes are correct, it is difficult to fail. However, it is such a simple thing. I have heard people complain more than once: What kind of snowy mooncakes do I make, why is it not good at all? Either: Why did the ice skin become very hard after a night of cold storage, and couldn't eat it? Well, I hope that you can make a satisfactory snowy moon cake this time :) Reference weight: about 8 grams of 70 grams of moon cake
Pour milk, powdered sugar, and salad oil into the pot.
Pour glutinous rice flour, sticky rice flour, and noodles. Stir well and become a batter
Stir the batter for 30 minutes, then steam in the steamer and steam for 15-20 minutes.
Steamed batter and stir vigorously with chopsticks. Then wait for it to cool, it’s ice skin.
After cooling (if you are in a hurry, you can wait until it is completely cooled, not hot. But it is better to cool down completely), divide the ice skin into 40 grams, and divide the bean paste into 30 grams. Take some cake powder on the hand to prevent sticking, then put the ice skin on the palm of your hand and put a piece of bean paste.
Wrap the bean paste with ice skin and slowly push it up until it is wrapped in the bean paste.
Sprinkle the cake powder in the mold, let the cake powder stick to the mold wall, and then pour out the excess cake powder. This makes it easy to demould. Then put the wrapped ice skin dough into the mold
Compacted with the palm of your hand
Put the moon cake mold hard, then pour it out, the snowy moon cake is ready.
Put the moon cake in the refrigerator and refrigerate for one night, you can eat it.
1. The taste of the snowy moon cake comes more from its "ice skin". In order to create a beautiful and delicious ice skin, three different types of powders are required, which are described below: * glutinous rice flour, which is the powder of glutinous rice, is also the most common of the three types of powder. We use it for the dumplings. * Sticky rice noodles, many people think that sticky rice is very sticky rice, in fact, the opposite is true, the sticky here is the meaning of "not sticky" (Chinese is profound and profound), it belongs to a kind of rice. Of course, because of the regional differences, “sticky rice” refers to sticky rice in some places. Therefore, please pay special attention to the fact that the “sticky rice flour” here is a kind of rice flour, you can use ordinary rice flour instead. Its role is to reduce the stickiness of the ice skin - you don't want to make your own snowy mooncakes to eat like glutinous rice dumplings :) * Chengmian, also known as wheat starch, Ting powder. After the noodles are cooked, they are transparent. Our common crystal dumplings are made with clear noodles. Adding the noodles to the ingredients of the ice skin can make the ice skin look more crystal clear, clear and beautiful. 2, the ratio of snowy moon cake and stuffing is not as strict as Cantonese moon cake. If you like the taste of ice skin, you can make moon cake according to my previous introduction of skin and stuffing ratio of 4:3. It can also reduce the proportion of ice skin, such as 3:4 or even 3:7. However, if the ice skin is too thin, one is not good, the stuffing is easy to leak out, and the other is that it looks obvious inside the filling, not so beautiful. 3, the reason for the use of salad oil in the ice skin ingredients is because it is light, tasteless, will not damage the taste of the ice skin, and will not make the ice skin look yellow. You can also use corn oil, sunflower oil, etc., but you should never use peanut oil, olive oil and other heavy oils. 4, cake powder is fried glutinous rice flour, the main role is anti-stick. You can fry the raw glutinous rice flour in a pan with a small fire and fry until it is slightly yellowed. You can taste it after you have finished copying it, and you will be cooked without the taste of raw flour. 5, when the snowy moon cake is just done, it tastes a bit sticky. After a night in the refrigerator, the taste is good. Some recipes made moon cakes that just tasted good, but they become very hard after a night in the refrigerator, which is not advisable. 6. Snowy moon cakes must be stored refrigerated. Can be saved for about 3 days. If you want to save longer, you can put it in the freezer. Thaw in the cold room before eating. 7. After steaming the ice skin, add a little pigment in the ice skin to make a stylish snowy moon cake of various colors.