Today's tutorial will share with you a snow skin formula, which is not only transparent, soft and glutinous, but also elastic, not broken, not dry and hard when cooled, and the taste is sticky and glutinous! Everyone is welcome to collect~
Ingredient Preparation:
Filling: 250g pineapple, 1 egg yolk, 10g corn starch, 20g milk powder, 35g sugar, 50g milk
Snow skin part: 180g milk, 35g sugar, 20g corn oil, 45g glutinous rice flour, 35g rice flour, 20g wheat starch
Other materials: appropriate amount of cooked oil, anti-sticky; 30g of glutinous rice flour is fried and made into hand flour to prevent sticky hands
Steps:
1. Put all the ingredients in the filling in a food processor, puree, and then pour into a nonstick pan and stir-fry
Bring the ingredients to a boil over high heat, then turn to medium-low heat and stir-fry until they become slightly thick, then add 25g of butter and continue to stir-fry until the water evaporates and forms a ball
Finally, put it on a plate and spread it out to cool for later use
The homemade mellow pineapple filling with 0 additives is ready, and the next step is to steam the ice skin
2. Pour 180g of milk, 35g of white sugar and 20g of corn oil into a large bowl, stir well to mix them well
Add 45g glutinous rice flour, 35g rice flour and 25g wheat starch
Stir well again to form a fine batter
The mixed batter is sifted twice to filter out the fine particles inside to make the batter more delicate
3. Pour into an open bowl or plate, which is easier to steam, cover with high-temperature plastic wrap, and poke some small holes on the surface with a toothpick to dissipate heat
Put it in a pot of boiling water and steam over high heat for 25 minutes
4. Use the time to steam the batter and fry some glutinous rice flour to make hand powder to prevent sticking. If you're a beginner, you can stir-fry a little more to make sure you're prepared to prevent you from getting into trouble with the dough in the rest of the operation
About 30g of glutinous rice flour is put in a pot and stir-fried over low heat until the color is slightly yellow and fragrant, and then it can be served for later use
5. Take out the steamed dough and stir vigorously until it becomes smooth and even, then spread it out to cool, and cover the lid to prevent the surface from drying out
After the dough cools, it can be transferred to the kneading pad and kneaded into a smooth dough, if the kneading process is a little wet, you can apply a little less cooked oil on your hands to prevent sticking, and then knead the dough into even strips
Divide it into 10 dough fillers of equal size, and if you can't control the size accurately, it's almost fine, but it shouldn't be too different
6. The pineapple filling is also weighed and divided into 10 parts, and kneaded into round balls for later use
Dip some hand flour on your hands, take a dough and press it into a small round cake, and then pinch the edges a little thinner
Wrap in the filling, turn it and use the tiger's mouth to close the dough, and finally pinch the interface tightly
After the dough is rounded a little, it is then wrapped in a thin layer of hand powder to prevent sticking when pressing the mold, and some hand powder is also glued to the inside of the moon cake mold to prevent sticking
7. Put the dough into a 50g moon cake mold and press the pattern vertically downward
So a snowy mooncake is ready!
The finished mooncake crust is soft and glutinous, and the filling is sweet and rich
The elasticity of the crust is very good, soft and glutinous and not sticky to the teeth, not easy to break and not reveal the filling, and the taste is firm and tender
The taste will be better after refrigeration, and the crust will not be crispy or hard even if it is refrigerated overnight