How to make snowy mooncakes at home?

1.Ingredients. 45 grams of glutinous rice flour, 20 grams of flour, 40 grams of sticky rice flour, 50 grams of powdered sugar, 185 grams of milk, 250 grams of lotus seed paste filling (can be other fillings, depending on personal taste adjustment), salted egg yolk, corn oil, cooked glutinous rice flour.

2. Tools. Two film gloves, two rubber bands, and moon cake molds.

3. Practice. 1).First, pour the powdered sugar, milk and corn oil together into a large bowl and stir well.

2).Then add the prepared flour, glutinous rice flour and sticky rice flour and stir well. Then sift the well-mixed batter once and let the batter sit for another 30 minutes.

3).Put the batter in the pot and steam for 20 minutes. Then take out the steamed ice paste and stir it with chopsticks until smooth, then wait for it to cool naturally.

If you want the snow skin to show different colors, you can make it out at this step, add the color, and stir well.

4).Put on the two film gloves and two rubber bands we prepared in advance, and wear gloves so that they will not be too sticky during the operation and are easier to operate. And the function of the rubber band is to bind the mouth of the glove.

5).Next, prepare some cooked glutinous rice flour to prevent sticking during the production process. The preparation of cooked glutinous rice flour is as follows:

Pour some raw glutinous rice flour onto the plate, then put it in the microwave oven and microwave it for 30 seconds, then take it out and stir well, then put it in the microwave oven and heat it for another 30 seconds. Of course, if you don't have a microwave oven, you can use a non-stick pan to fry over medium-low heat until the color is slightly yellow.

6).Once the temperature of our ice paste has cooled down, we are ready to proceed. If you feel that the natural cooling is slower, you can also put the ice paste in the refrigerator for a while, which is better to operate.

Next, weigh the wooden mold into 18 grams of skin and 15 grams of filling (according to different molds, measure the amount of skin and stuffing by yourself), then put on gloves, put the snow skin in the palm of our hand and press it, and then put on the skin and start pushing up.

7).After closing, you can stick some powder to prevent sticking.

8).Smear some powder on the mold, then put the ice skin dough into the mold and press it, after compacting, tap the inverted buckle, and the snow skin mooncake will come out. At this time, you can use a brush to gently sweep away the excess hand powder on the snowy skin mooncakes, which can make the lines of the snowy skin mooncakes clearer, and the outside will be more beautiful and beautiful, and sweep away the excess powder, our snowy skin mooncakes will not be full of powder.

9).When our snowy mooncakes are ready, we can put them in the refrigerator and refrigerate them for more than five hours. If you take it out and eat it, it tastes better. You can also seal the prepared ice skin first, and then put it in the refrigerator to refrigerate, when you want to eat it, and when you take it out.

hello！I'm a cold snowy mooncake. Unlike traditional mooncakes, there is no need to use syrup to make them, and they do not need to be baked. Compared with Cantonese moon cakes, the sugar content of snow skin moon cakes is not very high, and the production method is simple and exquisite.

The sago version of the snowy skin mooncake is suitable for babies over 15 months old.

The method of making snowy skin mooncakes is really very simple, 1Prepare the ingredients first, 250 grams of ice skin premix powder, 250 grams of boiling water, a purple sweet potato, an appropriate amount of condensed milk, sugar and milk; 2.After peeling and washing the purple potato, cut it into thin slices and put it in a pot to steam; 3.

Mash the steamed purple potatoes with a rolling pin, add an appropriate amount of sugar, milk and condensed milk, stir well, and then divide into 25 grams of purple potato balls, that is, purple potato filling; 4.Add boiling water to the ice skin premix mix, stir until the dough is flocculent, mix into a dough, knead it smoothly and divide it into 25 grams of small dough; 5.Roll out the dough, put the purple potato filling, wrap it and seal it, and the delicious purple potato stuffing snow skin mooncake is ready.

Prepare the snow skin mooncake powder and water, put it in a bowl, stir it up, after the dough is done, put matcha powder into the dough, put the filling inside the mooncake crust, and put the mooncake into the mold to press out the shape, which is delicious.

First of all, add an appropriate amount of flour, flour, rice flour, condensed milk, milk, and water to the bowl, stir well to make a pie crust, add a little red bean paste to it, and put it in the oven to bake for a while.

If you want to buy the materials of this snowy mooncake online, and then the mold, if it is very little, if you don't come to 200 grams, plus the mold is generally more than ten yuan?

Prepare the raw materials: snow skin, mooncake powder, and white oil.

2. Weigh the snow skin, mooncake powder and purified water into the egg beater.

3Knead slowly for about 5 minutes until smooth without particles.

4. Add white oil.

5Knead for about 3 minutes until smooth.

6. Divide the dough into 3 equal parts, part of which is put into the egg beater, add 1g of red yeast rice powder 7 and knead well.

8. In the same way, add matcha powder and knead well.

9 Part of it is unflavored.

10 minutes 30 g of a small dough.

The fillings of the 11 mooncakes are cranberry, matcha, and bean paste, and each 20g 12 mooncake crust is slightly flattened by hand and wrapped into the mooncake filling.

13. Stick a little starch and press out the shape with a mold.

Crust: 120g cake mix, 3 tablespoons sugar, 3 tablespoons cocoa powder, 30g unsalted butter, 120ml cold boiled water

Pie: 100 grams of cream cheese, 50 grams of bean paste, 1 1 2 tsp of ground coffee, 50 grams of sugar, 3 Oreo cookies.

Method: 1. Mix the cake powder, sugar and cocoa powder in the crust part evenly, add the butter softened at room temperature and knead evenly, then add cold boiled water a little bit to knead into a smooth dough, cover with plastic wrap and relax for 10 minutes.

2. Put the Oreo cookies in a crisper bag and crush them with a rolling pin for later use.

3. Put the cream cheese to room temperature to soften, add the bean paste filling, coffee powder, sugar and cookie crumbles, knead well, and put in the refrigerator for 40 minutes.

4. Sprinkle an appropriate amount of cake powder in the moon cake mold to make it easier to demold, then take an appropriate amount of cake dough and press it into a round piece, put an appropriate amount of moon cake filling and wrap it, press it into the moon cake mold, and then demold it after compaction, put the finished moon cake into the crisper box, put it in the refrigerator and then eat it.

2. The traditional way of moon cakes is generally the ratio of crust to pie filling is 3:7, and snow skin moon cakes can be 4:6, so you should understand in advance how much your pure trouser moon cake model is, and then calculate the amount of pie crust and pie filling.

3. Snowy skin mooncakes taste better after refrigeration.

1.50 grams of glutinous rice flour, 50 grams of sticky rice flour, 30 grams of flour, 30 grams of powdered sugar, 30 grams of condensed milk, 30 grams of corn oil, 200 grams.

2.Sift the proofed batter 2-3 times to remove impurities from the flour.

3.After sifting, pour the batter into a flat bottom plate, cover with plastic wrap, insert a few small holes with a toothpick to breathe, and steam in a steaming cage over high heat for 25 minutes.

4.After steaming the dough, scrape off the oranges with a rice spoon, stir the dough well with a rice spoon while it is hot, and when it is not hot, wear gloves and knead until it is complete.

Ingredients: 120g cake powder, 120g sugar, 50g white oil, 140ml warm water, 6g cake powder (for production), 350g gourd filling

Method 1: Put the cake powder, sugar, and white oil into a bowl, add warm water and stir into a dough, knead until smooth into a snow skin dough, and ensure that all the powder has been mixed and there are no particles.

2. Divide the ice skin dough into 40g balls.

3. Divide the gourd filling into 35g pieces.

4. Press the ice dough into a round piece, wrap it in the gourd filling, and then knead it into a ball.

5. Use a 75g moon cake mold (I use a spring press type, simple and easy), coat some cake powder in the mold (to avoid sticking), press out the shape of the moon cake, put it in the refrigerator for two hours and eat, it will be delicious.

<> "Preparation: 60g of yam, 60g of purple potato, 30g of blueberry, 20g1 of low powder, yam, purple sweet potato and steam in a pot of cold water for 15 minutes.

2. Soak blueberries + flour + water for 10 minutes.

3. Wash the blueberries and filter them into blueberry puree.

4. Sift the yam mud into 20g of low powder

5. Knead the smooth dough with gloves to make the crust.

6. Sprinkle the plate with low powder to prevent the wax from sticking, and divide the yam dough into 6 pieces of 13g.

7. Sprinkle the plate with low powder to prevent sticking, and divide the purple sweet potato puree into 6 pieces of 10g.

8. Flatten the purple potato dough and wrap it with a little blueberry puree.

9. Flatten the yam dough and wrap the purple potato dough in it.

10. The moon cake mold is smeared with low powder to prevent sticking, and the moon cake shape is pressed.

11. Steam in a pot over cold water over low heat for 13 minutes.

It will taste better if you don't put blueberry puree, as blueberry puree can become sour when heated.

20g moon cake mold for mold.

The taste is soft and glutinous, and it needs to have a little chewing ability.

Storage method: Freeze the sealed bag for 1 week, and steam it when you eat a local acre.

Here's how to make homemade snowy mooncakes:

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. Heat the milk to ensure that the temperature is above 85 degrees3, and a 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 required press and mold and flower piece, and apply a thin layer of cooked powder with a brush inside the flower piece and mold or directly use this pre-mixed powder, and the dough will stick to the mold without coating it.

8. Roll out the snow dough into a circle, put the white dough into the homemade mung bean paste filling and wrap it in, 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.

<> "Oreo Cheese Snow Skin Mooncakes.

Ingredients: 40g glutinous rice flour, 30g sticky rice flour, 30g powdered sugar, 30g powdered sugar, 180g milk, 20g corn oil

Cook glutinous rice flour to taste.

Filling: 240g of milk wide acacia butter cheese 60g of crushed Oreo 60g of powdered sugar 20g 50g molds can be made of 12 pieces.

Method] 1. Milk + corn oil stir evenly until emulsified, pour in glutinous rice flour, sticky rice flour, flour, and powdered sugar, stir well, sieve into a container, boil water and steam for 30 minutes.

2. Take it out and let it dry until warm, knead it into a smooth dough with gloves, wrap it in plastic wrap and refrigerate for 1 hour.

3. Soften the cream cheese at room temperature, add powdered sugar and Oreo crumbles, mix well, divide into 12 pieces, 25g each, and put in the refrigerator for later use.

4. Divide the ice skin into 12 pieces, knead it round and flatten it and wrap it into the cheese filling, close it tightly and pinch it tightly, wrap it with a layer of cooked sweet potato glutinous rice flour, put it in the mold, and press it to remove the mold.

Ingredients: 25 grams of flour, 40 grams of sticky rice flour, 20 grams of powdered sugar, 40 grams of glutinous rice flour.

Excipients: 5 grams of corn oil, 180 grams of pure milk, 50 grams of cake flour.

1. Pour all the ingredients into a large bowl in turn and stir well with a manual whisk.

2. Then pour it into a ceramic bowl and wrap it with plastic wrap (to prevent too much hot water from flowing into the batter during the steaming process, if the batter has too much water, the ice skin will be very sticky).

3. Boil a pot of water, put the ice skin batter into the steamer, and use the stir-fry function to steam for 30 minutes on the induction cooker at 270 degrees until the batter is cooked through.

Fourth, after the ice batter is out of the pot, in order to let it evenly dissipate heat, use a spatula to break it up and set it aside to cool. (Wear anti-scald gloves when removing the batter).

5. As long as it is not very hot, you can knead the dough until the surface is smooth and elastic.

Sixth, let's fry the cake flour, the cake flour is actually the glutinous rice flour after frying, and fry it on low heat until the flour is a little yellow.

7. Divide the prepared pie crust into 25g of small doses, which can be divided into 12 pieces.

8. Divide the moon cake filling into 25g pieces, divide 12 pieces, and knead them into a round ball. (To make 50g mooncakes, the ratio of skin to filling is 1:1).

9. Pour the cake powder on the mat, take a snow skin agent, and press it into a round dough with the palm of your hand.

10. Put the moon cake filling on the dough, put the moon cake filling in the dough, push the dough up with the tiger's mouth, and slowly push it up with the palm meat until the skin covers the filling.

Ten. 1. Take out the ball of moon cake balls and rub them in your hands. While shaping, evenly smear the cake flour with the mooncake balls.

Ten. 2. Put the moon cake ball into the moon cake mold, then put the moon cake mold on the silicone mat, and press it hard to print a beautiful flower pattern. Just follow the steps above.

200 grams of snow skin powder (original, strawberry, purple potato, matcha flavor, choose to make according to personal preference) mung bean paste filling, 100 boiling water.

Step 200 grams of ice skin mix mix with 200 grams of boiling water to make a dough and divide it into large and small pieces. This step is the same as the process of making dumplings and noodles. Each dose I divide is 20 grams.

2. The filling is divided into the same size and weight, and the filling I use is 22 grams. The mung bean paste filling is divided into small balls 3, and the live ice skin powder is pressed into the agent skin. Wrap the bean paste balls in and form small balls.

4. Prepare the mold to press and shape, I use a 50-gram mold, and make 42 grams of moon cakes 5. A snowy skin moon cake is ready, and you can eat it directly in your mouth. Snowy skin mooncakes do not need to be baked in the oven for 6 more