How long does it take to make snowy mooncakes with sago and soak sago

The Mid-Autumn Festival is coming, a handful of sago, a piece of purple potato, no oil, to make crystal clear snow skin mooncakes.

The Mid-Autumn Festival is coming, and you can make moon cakes without flour, all of them are crystal clear, and the invagination is faintly visible.

Friends, the Mid-Autumn Festival is coming, are you all ready to make moon cakes, now people don't like to eat old-fashioned moon cakes, they feel that Wuren is not delicious, and it is greasy, especially for some young people who love beauty, they feel that if they eat too much, they will become fat, today I will share with you a different moon cake, this moon cake to share with you does not need flour, the Dragon Boat Festival is coming, you can make moon cakes without flour, a handful of sago, a piece of purple sweet potato, do not put oil, make crystal clear ice skin moon cakes, All of them are crystal clear, and the inset is faintly visible!

That's right, the one I want to share with you is a snowy moon cake made with sago, with bright colors, diverse fillings, sweet but not greasy, and no need to put oil, don't worry about getting fat, and the production process is simple.

To make snowy mooncakes, first of all, we need to have sago, wash the sago, soak it in water for about three hours, crush it and put in tapioca starch and stir it well, and form a dough.

After processing the sago, we have to deal with the invagination, which is made of purple potatoes, or pumpkins and sweet potatoes, peel and cut the purple potatoes into pieces, put them in the pot and steam, crush the steamed purple potatoes and stir them evenly in the white sugar, and let them cool slightly in the small round balls.

Knead the dough into long strips, cut it into equal sizes, take a dough and press it, then put the purple sweet potato balls in, wrap it and put it in the moon cake mold, demold it, and make it in turn.

The made mooncakes can be steamed in a pot of cold water for about 20 minutes, so that our snowy skin mooncakes are ready, and the made snowy mooncakes are crystal clear, you can see the invagination, and if you have eaten enough of the five-kernel mooncakes made of flour, you might as well try the snowy mooncakes made of sago.

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.

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. <>

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. <>

The ingredients used by sago to make snowy mooncakes.

Glutinous rice flour (ice skin).

Flour sago. Sugar filling (sweet potato, fruit, or ready-made).

The practice of making snowy skin mooncakes with sago.

Step 1: Soak the sago in warm water for 20 minutes, put it in a plastic bag and break it, and if there is a food processor, you can break it directly and add water!

Step 2: Add flour, glutinous rice flour, sugar, and then knead the dough until it is not stickyStep 3: Pumpkin or sweet potato is steamed and crushed, or the fruit is cut into pieces, and if you like sweetness, you can add some sugar!

Step 4: Wrap it up and press out the shape with a mold, and if there is no ,,,mold, make it into rice balls and flatten itStep 5: Steam it in a pot until it changes color (about ten minutes).

Cooking tips for sago mooncakes with snow skin.

Be careful with the stuffing...

Today, I will teach you to use sago and fruits, in four simple steps, to easily make snowy mooncakes that are not easy to gain weight.

You can also make mooncakes with sago, no oil or bake, which is beautiful and delicious.

In a week's time, it will be the Mid-Autumn Festival, which is another important festival for family reunion in addition to the Spring Festival. Eating moon cakes during the Mid-Autumn Festival is a traditional custom, and moon cakes have become an indispensable delicacy for the Mid-Autumn Festival, and there are many types, such as traditional Cantonese moon cakes, Suzhou-style moon cakes, Beijing-style moon cakes, etc., as well as a variety of new moon cakes such as chocolate moon cakes, French moon cakes, snow skin moon cakes and so on. Today, I will share the simplest sago mooncakes, no oil, no oven, just wrap a pack, steam it, and you can eat it directly.

If you don't have a moon cake mold at home, you can also rub it directly to form a round ball, and you can also eat it.

Main raw materials: 100 grams of sago, flour is an appropriate amount of wheat flour, 100 grams of white sugar, 1 purple potato.

Method: 1. Wash the sago, pour it into a bowl, add an appropriate amount of warm water and 50 grams of sugar and soak for 30 minutes.

2. Wash and peel the purple sweet potato, cut it into thin slices, pour water into the steamer and boil, put in the purple potato slices and steam them thoroughly.

3. Add 50 grams of white sugar to the steamed purple potato chips.

4. Pound the purple sweet potato slices with white sugar into purple sweet potato puree while hot, let it cool, and knead it into an equal amount of small agents for later use.

5. Put the soaked sago into a food processor and puree, it will be more delicate when beaten with a food processor, and if there is no food processor at home, use a spoon to puree.

6. Add 100 grams of flour and knead into a smooth dough.

7. Divide the dough into agents of the same size, first knead it into a round ball, then press it flat, wrap it in purple potato puree, close it like a bun, and knead it round to make a dough embryo. Glue a layer of dry starch to the moon cake mold, and then put the dough embryo in the moon cake mold to compact, and make a good-looking sago moon cake embryo. Fill the steamer with water, put the sago mooncakes on the oil-absorbing paper, pot on cold water, bring to a boil over high heat, and steam for 15-20 minutes after the water boils.

8. The steamed sago mooncakes will become transparent when they meet the air, which is very attractive, crystal clear, and chewy. This sago snow skin mooncake is simple and easy to make, and the ingredients are easy to obtain, so hurry up and go home and try it.

The filling inside can be changed according to personal preference, such as red dragon fruit, mango, bean paste filling, cherry, etc., you can do it, if you want to make fruit, you can make the filling directly into fruit pieces;

The moon cake mold must be glued with dry starch to prevent sticking, and if it sticks too much, you can shoot off some of it.

Thank you for reading carefully, if you also like to cook, please pay attention to [Yaya mother loves to cook] everyone to exchange and share, welcome to leave a message in the comment area, put forward your opinions or suggestions. If you also like the dishes inside, please share them with more friends, welcome to like, **, comment, favorite, and share more food knowledge with you every day.

Today I used winter melon to make a delicious one, no stir-frying, no stewed soup, crystal clear, sweet taste, chewy chewy.

First, clean the winter melon, cut it with a knife, peel and remove the pulp.

Find a larger pot and cut the winter melon into shreds. Then boil a pot of boiling water, blanch the shredded winter melon, about 2 minutes or so, I can't blanch this pot, blanch the water twice.

Put the blanched winter melon shreds on the gauze and vigorously squeeze the water inside, so that you can save more time when making them later.

Put the shredded winter melon into the wok and add 150 grams of sugar, fry on high heat, fry the water in the winter melon, this step requires a little patience, I probably fried for about 15 minutes, into this state, you can add 150 grams of maltose after holding the group slightly.

Then change to medium heat and continue to stir-fry evenly, see that the water in it is slowly drying up, change to low heat and fry until the winter melon can be easily grouped, add 40 grams of corn oil, continue to stir-fry, the drier the winter Rong stuffing is fried, the longer the storage time.

It's okay in this state, the winter paste is already fried, and it's not bad to look at the red and bright color, and then put it in the refrigerator to freeze for two hours.

Now we use sago to make a crystal moon cake crust, in 500 grams of sago, add water that is flush with sago, soak for 2 hours, don't put too much water, if there is too much water, it will be difficult to operate later.

The sago is crushed with a light crush by hand so that it is already soaked, add a little cornstarch to it and knead it into a dough.

Divide the frozen winter mushroom filling into small portions and form small balls.

Take a small piece of dough and wrap it with the winter paste filling, press out the flower shape with the moon cake mold, and the moon cake with the sago winter rong filling is ready, and steam it on high heat for 20 minutes after the water is boiled.

Use winter melon to make moon cakes, crystal clear, delicious and good-looking, Q bomb chewy, if you like it, try it quickly.