How to make red bean paste snow skin mooncake

Remember that your body is your own, so you must control your mouth and spend more time doing it yourself. In order to help you do it more smoothly, the editor will first introduce the method of making red bean paste stuffing snow skin mooncake.

1. Prepare the raw materials.

2.12 Prepare the necessary raw materials.

3.21 Pour all the flours together, put them into the pot and stir-fry over low heat until the flour turns slightly yellow and there is no cornstarch.

4.1 Pour granulated sugar and salad oil into the mixed flour, knead into a smooth dough and let it stand for ten minutes.

5.2 Boil the purple amaranth juice in a pot and pour it into the mixed powder, stirring while pouring.

6. Divide the red bean paste into 30g pieces, and then divide the dough into 45g pieces (I used a 75g mold). The ratio of filling to skin is 4:6.

7. Take a dough, press it into a small round cake with your palm, and put the red bean paste filling in the middle.

8. Use your left index finger and thumb to slowly push the skin upwards. Your right hand can help to wrap the filling and seal the opening while assisting your left hand to turn it.

9. Sprinkle cake flour (fried glutinous rice flour) into the mooncake mold, shake the mold evenly, and knock out all the excess cake flour.

10. Put the stuffed balls in.

11. Lay it flat on the chopping board and press down on the mold.

12. The finished snow skin mooncakes can be eaten directly because they are made of cooked flour.

Today’s introduction to the red bean paste snow skin mooncake ends here. I wonder if you have learned how to make it? If you are a housewife and like to cook, don't miss this opportunity and try it now.