How to make sago mooncakes, how to make sago mooncakes

The ingredients used in the preparation of sago snow skin mooncakes.

Skin: sago 150 grams of corn starch 40 grams of glutinous rice flour 10 grams of fine sand sugar 20 grams of corn oil 15 grams of warm water 180 grams of stuffing: purple potato filling 150 grams of yellow potato filling 150 grams of caster sugar 20 grams of corn oil 24 grams of cake powder (for defilming) Appropriate amount.

The steps of the preparation of the sago snow skin mooncakes.

Step 1: Preparation of Plain Milk Pulled Toast Step 1

Let's first make the ice skin, pour the sago into the grinder, add an appropriate amount of sugar, beat it into a fine powder, sift it into a bowl, add corn starch, glutinous rice flour and warm water to knead it into a smooth sago dough, cover it with plastic wrap, continue to rise to let the water fully absorb it for later use. Now we take advantage of the empty staff to make the filling, put the purple potatoes and sweet potato slices into the steamer and steam them, put the steamed purple potatoes and sweet potatoes separately into a flat-bottomed non-stick pot, crush them into a puree, add powdered sugar and corn oil in stages, stir-fry to be absorbed and melted by purple potatoes and sweet potatoes, and fry to remove the excess water in the filling, which is easier and faster. You can also use a sieve to sift through a sieve, or you can use a food processor to mash potatoes, but I like to eat the same as the red bean paste, which has a rustling grainy texture and tastes better.

Step 2: Preparation of Plain Milk Pulled Toast Step 1

Roll the finished filling into long strips, then divide and knead into about 28 grams of filling. Add corn oil and sugar to the ice skin in batches, and knead until the sago dough is fully dissolved, and the ice skin oil is moist, sweet and delicious.

Step 3: Preparation of pure milk tear toast Step 1

We knead the ice leather into long strips by hand, and then divide and knead into 35-gram balls. Press the crust into a cake shape about the size of the palm of your hand, or you can roll it out with a rolling pin, wrap the filling, and squeeze it up with your right hand.

Step 4: To prepare plain milk tear toast Step 1

Press down the filling with your thumb with your left hand, and at the same time rotate the mouth with your right hand, then pinch the mouth tightly with your hand, dip the cake dough in some cake powder, gently rub off the flour on the cake dough with your hand, put it into the mold, press the mold with your left hand, press it with your right hand, and then gently push out the moon cake with your hand. If there is no ready-made cake flour, put the glutinous rice flour in the pot and fry it until it is slightly yellow, and it will become cake flour after cooling without the smell of cornstarch.

Step 5: Preparation of Plain Milk Pulled Toast Step 1

We put the mooncakes on the steaming drawer, pour enough water into the steamer, and steam them on high heat for 15 minutes, so that our snowy mooncakes are done.

Step 6: Preparation of Plain Milk Hand Pulled Toast Step 1

The steamed moon cakes are cooled and eaten, the hot ones are also delicious, and they are soft and glutinous after cooling, and the taste is good.

It's actually very simple, it's just a bit cumbersome.

Ingredients: mooncake crust: 150g of sago, 2 spoons of sugar (the spoon we usually use for meals), appropriate amount of cornstarch.

Mooncake filling: I bought ready-made mooncake filling, I didn't have too much trouble to make, according to my liking, I bought three kinds of jujube paste, egg yolk, and blueberry cheese.

Steps: 1. Soak the sago in warm water for 30 minutes, the amount of water can be over the sago, and then crush it into a paste with a spoon.

2. Pour in an appropriate amount of cornstarch and knead it into a non-sticky dough, there is no fixed amount of cornstarch to add here, because everyone has a different degree of sago, and there is no way to measure the dryness, so add a small amount of starch each time, add it many times, and you can knead the dough that is not sticky.

3. After that, divide the dough into 25g of a small dough (stained with starch for good demoulding), because the moon cake mold I use is 50g, so the proportion of dough and filling I put is half and half, so press the moon cake crust into a cake, put the filling and wrap it into the mold, and demold it.

4. Steam in a pot with cold water for 20 minutes!

I think it's better not to put it in the refrigerator to taste, because this skin is really strong and will be hard in the refrigerator, I don't feel as good as the authentic snow skin mooncakes, this is transparent will be a little special, let's try it! You can also put fruit fillings, the more popular is the red heart dragon fruit, it looks good, and I always think it will not be delicious, so I didn't try it.

Add an appropriate amount of cold boiled water, soak for 20 minutes, soak until soft, and then drain.

Add an appropriate amount of flour, tapioca flour and sugar to the soaked sago, stir well together, and knead into a dough. You can add flour several times and knead the dough until it is smooth and does not stick to your hands.

Then make the filling of the snowy mooncake, steam the purple sweet potato until soft, press it into a puree with a spoon, then add a little sugar and milk, stir well, and put it in the refrigerator to freeze into pieces.

Take an appropriate amount of dough and spread it out, wrap the purple potato filling in it, and wrap it well.

Finally, use a moon cake grinder to press out the model of the moon cake, so that the snow skin moon cake is ready.

The steps are as follows:Ingredients: 300 grams of sago, 20 grams of sugar, 100 grams of corn starch.

Excipients: Appropriate amount of favorite fruits.

Keximi, add 20 grams of sugar, about 100 grams of warm water, soak for 30 minutes.

2. Add 100 grams of cornstarch and knead until soft and hard.

3. Divide equally into small portions and press into small cakes.

4. Wrap the fruit.

5. Put it in the mold and flatten it, remove the mold, and then steam it in the pot for 20 minutes.

6. Eat. <>

Ingredients: 300 grams of sago, 20 grams of sugar, 100 grams of corn starch.

Excipients: Appropriate amount of favorite fruits.

Steps: Add 20 grams of white sugar, about 100 grams of warm water, and soak for 30 minutes.

2. Add 100 grams of cornstarch and knead until soft and hard.

3. Divide equally into small portions and press into small cakes.

4. Wrap the fruit.

5. Put it in the mold and flatten it, remove the mold, and then steam it in the pot for 20 minutes.

6. Eat. <>