How to make mooncakes without an oven

I believe many people know about mooncakes. They are a little bit similar to the pies people eat in daily life. They are made by wrapping some fillings in the dough and then baking. Most of the time people make mooncakes in home ovens. Many people know that the oven is a product of modern society. Moon cakes existed in ancient times, but there were no ovens at that time. So how to make mooncakes without an oven?

1. How to make snowy mooncakes (without oven)

Ingredients: mooncake skin, 50 grams of glutinous rice flour, 35 grams of sticky rice flour, 25 grams of wheat flour, 20 milliliters of cooking oil, 50 grams of sugar, 10 grams of condensed milk, and 185 grams of milk. Mooncake filling: appropriate amount of red bean paste.

step:

1. Put all the ingredients for the mooncake skin into a bowl. Mix all ingredients thoroughly until there are no lumps.

2. Sift the mixed batter once to make it finer. Cover the batter bowl with a layer of plastic wrap and steam it in a pot of boiling water for 20 minutes. It is recommended to use high temperature resistant plastic wrap.

3. While the mooncake skin is being steamed, put some dry glutinous rice flour into a frying pan and fry it on low heat. Keep it for later use as dry flour when wrapping mooncakes.

4. After the mooncake skin is steamed, stir it evenly with chopsticks while it is still hot. After the mooncake dough has cooled, put it in a plastic bag, knead it evenly, and then put it in the refrigerator for half an hour.

5. Divide the mooncakes and fillings into small portions of 30g and 40g respectively. Take a mooncake dough, flatten it, wrap a filling and pinch it tightly.

6. Apply a layer of flour on the surface, then put it into the mold and press out the patterns. Put the prepared mooncakes in the refrigerator for a few hours before eating them, they will taste better.

2. What is Snow Skin Mooncake?

Snow skin mooncakes originally came from Hong Kong. Snow skin mooncakes were already sold in the Hong Kong market in the 1980s, but at that time only one bakery launched it. The main reason why it is called "snow skin mooncake" is that it violates the traditional way of making mooncakes. Because all traditional mooncakes are made of syrup skin and are golden in color. Part of the raw material of snow skin mooncakes is glutinous rice. The mooncakes are white in appearance and are stored in the freezer and kept in the refrigerator when sold.