How to make snowskin mooncakes? How to make snowskin mooncakes

Snowskin mooncakes do not undergo high-temperature baking in the production process. In a low-temperature environment, the microorganisms carried in the early stage cannot be completely eliminated, and the safety factor is low. At the same time, if care is not taken during transportation, bacterial contamination may also occur. Consumers must pay attention to product labels when purchasing, keep them refrigerated during storage, and consume them as soon as possible within the shelf life.

How to make snowskin mooncakes? How to make snowskin mooncakes

How to make snowskin mooncakes

Ingredients: 50 grams of glutinous rice flour, 100 grams of glutinous rice flour, 30 grams of xylitol or white sugar, 150 grams of milk, 25 grams of salad oil, and red bean filling.

Since the snowskin mooncakes do not need to be baked or cooked at high temperatures after they are formed, you must wear disposable gloves from the step of kneading the dough, and the mooncake mold must also be kept clean. We also need a small amount of cooked glutinous rice flour and fillings.

The first step is to mix the ingredients for making ice skin and stir evenly. First add salad oil to the milk and mix evenly, then pour all the sugar and powder into the oil-milk mixture and mix. When the batter becomes like thick yogurt, mix it.

In the second step, filter the batter and use a colander to filter the mixed batter three to four times to make the batter smooth and smooth. Now we start cooking the ice skin. Put the batter into the microwave and heat it at 40% power for 2 minutes, then take it out and stir it. Microwave at 80% power for another minute and stir again.

At this time, we can see that the water in the batter has basically dried up, and the batter has begun to form a ball. If you feel that the cooked batter is a little dry, we can add some milk and stir evenly. If the batter is thin, then heat it in the microwave for 30 seconds.

Next, you can start making the snowskin dough and preparing the fillings. Cool the prepared ice skin batter slightly. When the batter is not hot or sticky, knead the dough into ice skin dough and divide it into dough balls of basically the same size;

Similarly, we also divide the red bean filling into corresponding portions and roll them into red bean balls. The size should be about two-thirds of the dough ball.

Wrap the filling into the dough ball like a steamed bun, roll it into a round ball, and evenly coat the outside with a layer of cooked glutinous rice flour. Now, we can use the mooncake mold to press out the shape. Before laminating and molding, you can sprinkle some cooked glutinous rice flour into the mooncake mold to prevent the dough from sticking to the mold and making it impossible to remove. # The method of cooking glutinous rice flour is also very simple. Put the glutinous rice flour in a container and microwave it 2 and 3 Minutes and that's it. Refrigerate the mooncakes for an hour and you can taste your own snowskin mooncakes.

The key to making snowskin mooncakes is to make the crust. First of all, the flour analogy is important. Many recipes say rice flour. In fact, rice flour is rice flour. You can see it at the bulk counter in supermarkets. If it is thin after steaming , then it proves that it is not steamed and needs to be steamed for a while. The steamed ice skin should be completely cooled. If the ice skin is sticky, you should apply some oil on your hands when making it.

Pay attention to food safety when eating snowskin mooncakes

Although snow-skin mooncakes are sold as having less oil and sugar, their nutritional content is actually not much different from ordinary mooncakes. They are both high-calorie and high-fat foods. Whether they are ordinary mooncakes or snow-skin mooncakes, their calories and sugar content are relatively high. Diabetic patients and patients with digestive tract diseases should eat as little mooncakes as possible and maintain a basic level. They should not overeat during the holidays, which may lead to a recurrence of the disease.

In addition, the production process of snowskin mooncakes does not go through high-temperature baking. In a low-temperature environment, the microorganisms carried in the early stage cannot be completely eliminated, and the safety factor is low. At the same time, if care is not taken during transportation, bacterial contamination may also occur. Consumers must pay attention to product labels when purchasing, keep them refrigerated during storage, and consume them as soon as possible within the shelf life.