Can low gluten flour be used instead of flour to make snowy mooncakes?

OK. Put the ingredients in the recipe of low-gluten flour and ice skin in the refrigerator for one night, let it rise and then steam it in the pot, the effect is also very good, but it is not as clear as the powder.

Snowy skin mooncakes are a traditional Chinese Mid-Autumn Festival food. Because all traditional mooncakes are made of syrup, the color is golden yellow, the name of the snowy mooncake is a gimmick, in fact, part of the raw material is glutinous rice, the appearance of the mooncake made of glutinous rice is white, it is stored in the freezer, and it is kept in the refrigerator when sold.

The production characteristics are that there is no need to bake, the process is simple, and the energy is saved. The taste is soft and smooth, slightly elastic, and the color is as white as snow.

Cooking skills: 1. After the ice skin is steamed, it should be completely cooled before wrapping the filling, otherwise it will stick to your hands. It is normal for the ice skin to still be a little sticky after cooling, and it can be solved by dipping an appropriate amount of cake powder on your hands.

If it is still sticky and cannot be operated after cooling, it may be that the bowl is not covered with plastic wrap during steaming, resulting in excessive moisture, or it may be that the ice skin is not fully steamed and sticky.

2. Sticky rice flour is rice flour, compared with glutinous rice flour, sticky rice flour is not sticky, which can avoid the taste of ice skin being too soft and glutinous. Wheat starch, also known as clear noodles, not only makes the ice skin look clearer, but also increases the toughness of the ice skin, so it is not recommended to replace it with other starches. Unless you really can't buy wheat starch, you can use cornstarch instead.

3. When operating, don't get too much cake powder on your hands and in the moon cake mold, otherwise it will affect the quality of the snow skin moon cakes.

Yes, I have done it Put the ingredients in the low-gluten flour and ice skin recipe in the refrigerator for one night, let it rise and then steam it in the pot, and the effect is also very good It's just not as clear as the powder Ice skin formula: 10 grams of glutinous rice flour, 10 grams of sticky rice flour, 5 grams of low-gluten flour, sugar grams, 15 grams of condensed milk, 50 grams of milk, 15 grams of butter, and a little cooked glutinous rice flour (for hand powder).

Ice skin: Powder is mixed and sifted and mixed with liquid granulated sugar. Sift the mixture and refrigerate overnight (low flour produces gluten and the skin will be more Q).

The container is greased and anti-stick) and steamed on high heat for 20 minutes (cover with plastic wrap to prevent steam). Cool for a while, wear gloves and rub the oil from the ice skin into the skin. Refrigerate and set aside.

Prepare fried glutinous rice flour (off-recipe) to make hand flour to prevent sticking (cornstarch is also fine).

If you plan to make snowy moon cakes, the glutinous rice flour in the snowy skin cannot be replaced with flour, because the glutinous rice flour will be more glutinous and sticky, and it can make that sweet and soft glutinous taste, while ordinary flour obviously does not have such characteristics, so how should we make this delicacy at home? Let's share the specific practices with you.

We prepare glutinous rice flour and corn starch, pour the two into the basin in a ratio of seven to three, slowly pour in the milk, stir the flour with chopsticks while pouring, so that the two flours can quickly blend with the milk, the flour does not have to be mixed into batter and dough, only need to be adjusted into batter, then it should be noted here that the batter can not be too dry, there are hard knots, then it can not be too thin, the degree of dryness is subject to the batter hanging chopsticks, next, we prepare the steamer, put the flour paste into the pot with boiling water to steam, and steam for about 20 minutes on medium heat, Be sure to steam until the glutinous rice batter is picked with chopsticks, and there is no dry powder and a hard core. It should be noted here that if you like different fruit flavors, you can infuse the batter with such as mango juice, strawberry juice, orange juice, etc., so that the steamed glutinous rice dough is colorful. After we let the batter cool, pour it on the board, then knead it repeatedly, then roll out the glutinous rice dough into long strips, cut it into dough pieces, roll out the dough pieces into a three-millimeter glutinous rice thin skin, and then put the thin crust in the mooncake mold.

Next, we prepare the fillings of the snowy mooncakes, such as lotus paste filling, jujube paste filling, bean paste filling, custard filling, etc., and we can also make various fruit fillings, durian filling, mango filling, strawberry filling, etc. Squeeze the filling evenly layer by layer on the dough, then close the mouth, and then turn the mold upside down, so that the snow skin mooncakes are ready. In fact, in the process of making, there are still many tricks, such as making glutinous rice skin, you can sprinkle some fried glutinous rice flour on the panel, which will not stick to the panel, in addition, when kneading the dough, the glutinous rice dough should be kneaded until the fascia is formed, so such a snowy skin moon cake will not be hard when it is cold.

Put more fillings to ensure that the snowy skin mooncakes have a solid taste.

The snowy skin mooncakes taste glutinous, fragrant and sweet, with rich and full fillings, and they are full of sweet taste after eating.

I don't recommend replacing glutinous rice flour with ordinary flour, because the taste of the two is different, and if you use ordinary flour instead, it may affect the taste and make a bad effect.

Yes, but the taste of the snowy mooncakes made in this way will be worse, and they will not be so chewy, and the fragrance will become more unique.

I think it's okay, glutinous rice flour is also a very good ingredient, so it is very delicious to make and will not affect the effect.

Corn starch is not good, it is not made of that kind of translucent strength, and Youang wheat starch is also called clear noodles, and the ice skin made is very beautiful.

Cheng flour: also known as Cheng flour, Cheng flour, Ting flour, wheat starch. It is a gluten-free flour made of wheat.

It can be used to make various snacks such as shrimp dumplings, noodles, rice rolls, etc. It is processed flour, and after rinsing with water, the flour gluten in the flour is separated from other substances, and the flour gluten becomes gluten, and the rest is clear noodles.

Not good! The taste is too different The taste of the flour is close to flour But the gluten content is very low Homemade flour is very simple The flour is mixed into a dough and washed softly in water What can't be washed off is gluten Wash down the precipitation The bottom layer is the flour.

Hello, snow skin moon cake powder can be used as moon cake filling Snow skin: glutinous rice flour 45 grams, sticky rice flour 35 grams, flour (wheat starch) 20 grams, milk 185 grams, caster sugar 50 grams, salad oil 20g custard filling: butter 50g, caster sugar 60g, 2 large eggs, flour (wheat starch) 40g, milk 70g, sugar-free milk powder 25g, vanilla essential oil 2ml purple sweet potato cheese trap:

100g purple sweet potato puree, 15g butter, 12g caster sugar, 20g Peking cheese crumbles: taro paste 100g, butter 12g, caster sugar 15g Tools: steamer, bowl, screen, disposable gloves, 63g moon cake mold Another appropriate amount of cake flour (fried glutinous rice flour) is required

Ordinary glutinous rice flour can be made, but the effect is not good. The viscosity of glutinous rice flour is higher, and the mooncakes made have a soft and smooth taste and are slightly elastic.

How to make snowy skin mooncakes:

Ingredients: Appropriate amount of starch for snowy skin moon cakes, appropriate amount of white oil, and bean paste filling.

Specific steps: 1. Prepare the ice skin moon cake premix and bean paste filling.

2. Pour the snow skin mooncake premix into pure water and stir well.

3. Knead the dough until smooth, wrap it in plastic wrap and let it stand for a while.

4. Divide the relaxed ice skin into 25 grams and knead them into pills.

5. Press the flat ice skin, knead the bean paste filling into balls and put it in the ice skin, and wrap it up.

6. Put the moon cake ball into the mold, press and push it out and put it on the plate.

7. Put the finished snowy mooncakes in the refrigerator and refrigerate, and take them out and put them on a plate when you want to eat them.