What is the difference between the manufacturing method of snowy skin mooncakes and ordinary mooncak

1. Snowy skin mooncakes were originally brought from Hong Kong. The main reason why it is called "snowy skin mooncake" is that it violates the traditional way of making Gaoshou mooncakes. Qi Kaishu because all the traditional mooncakes of his grandchildren are made of syrup, and the color is golden yellow.

Some of the raw materials of snowy skin mooncakes are glutinous rice, and the mooncakes made of them have a white appearance, which is stored in a freezer and stored in a refrigerated store when sold.

2. Ingredients: glutinous rice flour (65 grams). Seasoning: Rice Flour (60g), Flour (30g), Powdered Sugar (25g), Condensed Milk (40g), Milk (200g), Oil (30g), Ground Bean Paste (225g).

Required Ice Skin Materials:50 grams of glutinous rice flour, 50 grams of rice flour, 50 grams of wheat starch, 50 grams of sugar, 20 grams of corn oil, 200 ml of dragon juice

Filling ingredients: 1 bag of pure milk, 2 eggs, 20 grams of sugar, 30 grams of flour, 20 grams of corn starch, 10 grams of vegetable oil. Then prepare 5 salted egg yolks and some bean paste filling.

1. Make custard filling

1.Crack two eggs into a bowl, add sugar and beat well.

2.Then add milk, flour, corn starch, and vegetable oil and continue to stir into a paste.

3.Put it in an oil-free and water-free wok over low heat and slowly boil it into a solid form like bean paste filling.

2. Steamed ice skin

1.First, squeeze the juice of dragon fruit with half a bowl of water in a food processor, and filter the residue with a strainer or gauze to get 200 ml of dragon juice.

2.Put the glutinous rice flour, rice flour, wheat starch, dragon juice, corn oil, and sugar into a large bowl, and stir well to form a paste.

3.Put it in the steamer with a large bowl and steam for 15 minutes on high heat. Take it out and flip it in half a few times and let it cool.

4.Put the cooled rice cereal on the oily board, rub oil on your hands, knead it into a ball, and divide it into equal amounts.

A dose smaller than an egg is fine, and the size can completely coat an egg yolk.

3. Stuffing

1.Press the prepared ice skin into flattening, roll it into flakes, and wrap the custard filling prepared in advance.

Or pinch the agent directly out of a small nest, fill the custard filling into it, and close the mouth with the method of tightening the tiger's mouth.

2.The remaining little snow skin can be directly wrapped with the prepared salted egg yolk and bean paste.

Notes:Be sure to steam the ice skinPay attention to the dosage of various powders and the proportion of dragon juiceIf it is too thin, it is easy to not form, and if it is too thick, it will also make the ice skin cold and too hard, and only by grasping the amount can you make a soft and glutinous taste.

If you want the ice skin to be completely transparent, you can use sago flour or tapioca flour.

Prepare the dough and filling, then mix the filling evenly, make the glutinous rice flour into a dough, and finally wrap the filling, print a beautiful pattern, and bake it. Pay attention to the ratio of dough and moisture, but also pay attention to the production of fillings, but also pay attention to the method of making moon cakes, and at the same time pay attention to the choice of patterns and the proportion of recipes.

This method is to first use starch and flour to make the dough, then put in some high-gluten flour, then add some white sugar, stir well, then wrap the moon cake filling in the dough, and finally put it into the mold, and then put it in the oven to steam and bake, so that the production is completed. The steps that need to be paid attention to also need to pay attention to the order, the proportion of the input, and the matching of fillings.

First of all, you must make the skin, weigh the flour, add sugar and stir well, add milk and stir well, add corn oil, you need to stir into a thin batter, let it stand for 30 minutes, heat, stir evenly, you can make it, and then wrap it with the filling.

Snow skin moon cake does not belong to Cantonese moon cakes, nor does it belong to Suzhou-style moon cakes, it arose in Hong Kong, China, once launched, it was welcomed and loved by consumers with its Q bomb cold mouth. Traditional mooncakes are basically made of syrup, and the color is golden yellow, but the snow skin mooncakes are different, its color is white, the raw material is glutinous rice, and the sale is kept in the refrigerator.

What kind of mooncakes do snowy skin mooncakes belong to?

When the snow skin moon cake was first made, the raw materials were not very particular, the skin was made of cooked glutinous rice flour, that is, cake powder, because the skin would age after a long time and lose its taste, so it was not stored for a long time after it was done, and the filling was made of lotus paste and bean belt with sand, and the market was not optimistic about this product at that time.

But now, the snow skin mooncake has made great changes compared to the past, its skin can be made of many different types of starch, which can ensure that it does not grow old for a long time, does not crack, and does not taste cornstarch, and the filling is also much richer, the common ones are cream, mung bean filling and fruit filling, which is very delicious.

Precautions for making snowy skin mooncakes

After the skin of the snow skin moon cake is done, it is necessary to wait for it to cool down completely before wrapping the filling, because the main raw material for the snow skin is glutinous rice, which will be sticky when cooked, and it is inconvenient to make, but there will still be a little stickiness after the ice skin is cooled, and it can be solved by dipping an appropriate amount of cake powder on your hands at this time.