How to make low-fat snow skin mooncakes

You will definitely feel happy if there is hot, sweet and delicious meal waiting for you when you come home from get off work every day. Well, now I will teach you how to make low-fat snow skin mooncakes.

1. Prepare the sweet potato and osmanthus filling first: wash the sweet potato, steam it, peel it and let it cool.

2.12 While the sweet potatoes are cooling, prepare the flour for the cake: fry the glutinous rice flour in a pan over low heat until it turns light yellow. Cake flour is available for sale but you won't be able to eat much from a pack... Try to save some money and make it yourself -__,- Fry a little more cake flour and use it to make hand flour during the wrapping process.

3.21 After the sweet potatoes are completely cooled, sieve them. Of course, you can skip this step and just crush it directly.

4.121 The sifted sweet potato puree, cake flour, osmanthus sugar sauce and all the ingredients for the filling are ready.

5.212 However, if you want to eat these crude fibers that cannot pass through the sieve, you are welcome to do so.

6. Put it into the pan and stir-fry on low heat until it is roughly clumping. Snow skin mooncakes do not require the softness or hardness of the filling as much as Cantonese mooncakes, so just make sure it is not too watery. Then add osmanthus sauce according to taste.

7. And a small spoonful of cake flour. This step is to increase the viscosity. Mix well.

8.12 Put it into a container and cover the surface tightly with a layer of plastic wrap. The filling is ready.

9.21 Then for the crust, I used a recipe that everyone praised (I think it was Junzhi’s?): 45g glutinous rice flour, 35g sticky rice flour, 20g corn starch, 185g milk, and 20ml vegetable oil. Sift the above dry ingredients, add oil and milk and mix into a uniform paste.

10. Cover with plastic wrap and steam over high heat for 20-30 minutes.

11. It looks like this after steaming... a layer of oil floats on top.

12. Take a pair of chopsticks and start stirring.

13. Hmm...when it is smooth, you can wrap it in plastic wrap again and let it cool.

14.1 The filling and the skin are both sticky, so using plastic wrap is a very convenient method. After weighing the filling, wrap it with plastic wrap and wrap it into a rough ball shape.

15.2 Now the skin and filling are all prepared and all that’s left is assembly. The ratio of skin to filling is roughly 4:3. My mold is for a 50g small mooncake, so 20g of filling and 30g of skin will be enough.

16.1 Add a little vegetable oil to the plastic bag to prevent sticking, put the dough with matcha powder into it and knead it evenly.

17.2 For the sake of appearance, take about 1/3 of the dough and add a little matcha powder and mix well.

18. Then take about 10g of matcha dough and 20g of original dough, put them on plastic wrap, add another layer of plastic wrap on top, and flatten them into a skin. I say again, don't touch the crust and fillings directly. On the one hand, it's for hygiene, and on the other hand... it will make you sticky and want to cry.

19. Remove the top layer of plastic wrap and add the stuffing that has been wrapped into a ball.

20. Just pack it >

21. Directly throw the wrapped filling into the cake flour and wrap it around. You can use a brush to help apply high flour. No. want. use. hand. bump. I'll stick to you without any negotiation.

22. I recommend this hand-pressed mooncake mold. Compared with the simple and beautiful wooden mold, this one does not have such strict requirements on the quality of mooncakes. You can buy a few more flower pieces and don’t buy mooncakes with words like lotus seed paste and red bean paste on them... Otherwise, no matter what flavor you make, it will have red bean paste on it... What an embarrassing mooncake. The flower piece can be rotated to an angle and stuck on the push handle. As shown in the picture.

23. Then add the dumplings.

24. Place the mold directly on the container and push it down. Be careful to apply even force and not too hard.

25. Push one.

26. Finish the work, use a soft brush to brush away the excess powder... I think I need to prepare another brush.

27. This is made with matcha dough: original dough in a ratio of 2:1... In short, just adjust the ratio according to your preference.

28. This is a 1:1 dough ratio. I have made a few more ratios for your reference.

29. Done. Refrigerate for two hours before eating. I ate three without any burden. The fat content is really low and it is not too sweet.

The detailed method and steps for making low-fat snow skin mooncakes have been introduced, and I believe you basically understand them. Now that you know the necessary steps, all you have to do is put them into practice. Practice makes perfect, I believe that real delicious food is produced this way.