Super simple snowy mooncakes

Cooking Instructions

1. Prepare three kinds of flour, which can be replaced with cornstarch.

   

2. And of course, don't forget the condensed milk (you can substitute the same amount of white sugar)

   

3. It is recommended to use whole milk, and the taste of milk powder was not very good last time

   

4. Put all the ingredients (three kinds of powder, milk, sugar, condensed milk, oil) in a bowl and stir well (a whisk is recommended)

   

5. Mix well, put it in a pot and steam for 20 minutes, stirring once during this time.

   

6. Prepare the filling while steaming the ice skin, and I used lotus paste this time. The molds I used this time were 50 grams each, so 20 grams per filling and 30 grams per skin. (You can adjust it to your own taste)

   

7. Cut it to cool, it doesn't matter if there is oil on the surface, wear plastic gloves and rub the oil into it after cooling. (Be sure to wear gloves, otherwise it will be sticky)

   

8. Don't be idle during the cooling process, add 50 grams of glutinous rice flour to the pot and stir-fry over low heat for three minutes as hand powder.

   

9. After the ice skin in the bowl is cooled to the point that it is not hot, you can knead it into a dough, and in the process of kneading the dough, be sure to knead the oil on the surface into it, and then weigh it according to the weight. Dip a little cooked glutinous rice flour on your hands and wrap the mooncakes in proportion.

10. Finally, press it with a moon cake mold and it's done

    

11. Don't forget to put it in the refrigerator in time (remember to seal it with plastic wrap to prevent the skin from drying out and cracking) Normal refrigeration can be left for a day or two, see tips for details.