Ingredients Snowy Skin Mooncake Filling Tips, Snowy Skin Mooncake Filling Method

The steps of the snowy skin mooncake filling method:

Ingredients: 220 grams of snow skin moon cake premix powder, 240 grams of milk.

Excipients: 3 grams of matcha powder, 3 grams of red yeast rice flour.

1. Prepare 220 grams of snow skin mooncake premix powder, 240 grams of milk, 3 grams of red yeast rice noodles, and 3 grams of matcha powder.

2. Because we want to make three-color mooncakes, we have to divide the milk and pre-mixed powder into three parts. Heating the milk ensures that the temperature is above 85 degrees.

3. One-third of the milk is added with 3 grams of matcha powder to turn into green milk.

4. Add 3 grams of red yeast rice flour to the last third of the milk to turn into pink milk.

5. Pour the three colors of hot milk into three bowls of pre-mixed powder, stir it into a cotton wool shape with chopsticks, and then knead it into a dough by hand (adding a little butter will make the dough more round, this time I adhere to the concept of healthy and less oil, so I didn't add softened butter).

6. Divide the filling into 30g portions, knead round and set aside.

7. Prepare the mold and flower pieces that need to be used, and apply a thin layer of cooked powder with a brush to the inside of the flower pieces and molds or directly use this pre-mixed powder (no dough will stick to the mold.) ）。

8. Roll out the snow dough into a circle, put the white dough into the homemade mung bean paste filling, and tighten it with the mouth facing down.

9. Put the wrapped ball into the mold, buckle it upside down on the panel, press it three times with hard speed, and then gently lift the mold, and a simple moon cake is completed.

10. Roll out the snow dough into a circle, put the green dough into the homemade red bean paste, and tighten it with the mouth facing down.

11. Put the wrapped ball into the mold, buckle it upside down on the panel, press it three times with hard speed, and then gently lift the mold, and a simple moon cake is completed.

12. Roll out the ice dough into a circle, put the pink dough into the ice cream wrap, and tighten it with the mouth facing down.

13. Put it into the mold, buckle it upside down on the panel, press it three times with force and speed, and then gently lift the mold, and a simple moon cake is completed.

Preparation materials: 50g glutinous rice flour, 50g sticky rice flour (rice flour), 30g wheat flour, 180ml milk, 14g butter, 15g sugar, 50g rice (can be made more, set aside), purple sweet potato (filling) 200g, light cream add as appropriate.

Production steps: 1. Melt the butter and add (a mixture of milk and sugar).

2. Cover (high temperature resistance) plastic wrap and steam for 30 minutes, the shallower the container, the shorter the steaming time. Stir every 10 minutes with the lid open.

3. Steamed skin.

4. Make the filling. 2 purple potatoes, washed and peeled. The whipping cream is suitable for the sweetness of the purple potato. Later, after the purple potatoes were steamed, they tasted sweet enough, so they didn't use it.

5. After slicing the purple sweet potato, it can be steamed in the upper and lower drawers with the previous rice cereal.

6. Crush into puree with a spoon.

7. Rub the purple sweet potato into 10 parts, about 20g each.

8. Put the steamed outer skin into a fresh-keeping bag, roll it out with a rolling pin, and divide it into 9 equal parts, about 30g each.

9. Stuffing with skin, like pinching buns, close downwards. This is a version with less oil and less sugar, which is still a little sticky, so wear disposable gloves.

10. Sprinkle some hand powder in the mold (not suitable for sticking to the mold), and then pour out the excess powder. The flower piece is locked inverted on the mold, the dough is placed in the mold groove, pressed it, and the spring is pressed hard to remove the mold.

11. Finished product drawing.

Ingredients: 30 grams of flour, 50 grams of powdered sugar, 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 30 grams of corn oil, 20 grams of syrup, 230 grams of pure milk, 10 grams of light cream.

Excipients: 4 eggs, 50 grams of cooked glutinous rice flour, 80 grams of milk powder, 40 grams of flour, 100 grams of butter, 65 grams of caster sugar.

1. Pour glutinous rice flour, sticky rice flour, flour and powdered sugar into a large bowl and add pure milk, mix and stir evenly;

2. Add corn oil, whipping cream and syrup and mix well until the corn oil is no visible;

3. Then pour it into a large and shallow steaming bowl;

4. Put it in the steaming oven and steam for 25 minutes, then take it out and cut it into small pieces to cool;

5. When there is residual temperature and not hot hands, you can knead the dough and knead it evenly;

6. Cook the glutinous rice flour, stir-fry, microwave it or bake it in the oven;

7. Soften the butter at room temperature, add granulated sugar and beat with a whisk until smooth;

8. Add four eggs to the unsalted butter in 4 times, and mix the eggs with the butter well each time.

9. After pouring all the milk powder and powder into it, mix evenly and there are no particles, put it in the steaming oven and steam for 15 minutes, stir evenly and continue to steam for 15 minutes, until the mayonnaise becomes hard and formed, then take it out and let it cool;

G's mold is filled with 25g of ice skin and 25g of custard filling, and the skin filling interface is tightened and pressed out of the moon cake.

11. Diagram of the finished product of snowy skin moon cakes.