Rural secret snow skin moon cakes, 6 steps method, sweet and soft glutinous, subverting the traditional impression of moon cakes!

#秋日生活打卡季#

In the rural night when the moon is high, in the courtyard of Lao Li Tou, under a dim light, the family sits around the stone table. Lao Li Tou, a weather-beaten village man, is busy preparing the annual Mid-Autumn Festival mooncakes. His daughter Xiaofang, a lively village girl, asked curiously, "Dad, why do we have to make mooncakes every year?" Lao Li replied with a smile: "This moon cake is a symbol of reunion, eat it, no matter how far away, the heart can be connected." ”

Xiao Ming, the little grandson next to him, stared at the round dough with his eyes, and couldn't help asking, "Grandpa, how do you make these moon cakes?" Lao Li Tou touched Xiao Ming's head and said, "This is a technical job, you have to do it carefully." At this time, the neighbor Lao Wang Tou also joined the conversation, he is a retired old teacher, and he has studied moon cakes: "Do you know? Mooncakes have a long history, it is not only food, but also cultural inheritance. ”

The night is deep, the moon is rounder, and Lao Litou's moon cakes are ready. He distributed the mooncakes to everyone, and everyone chatted while eating, and laughter echoed in the night sky of the countryside. Lao Li Tou looked at the smiling faces of his family, and his heart was full of satisfaction and happiness. It's not just the taste of mooncakes, it's the taste of home.

The style of snowy mooncakes

Snowy skin mooncakes, with their unique icy taste and crystal clear appearance, have become a clear stream in modern mooncakes. It not only inherits the cultural heritage of traditional mooncakes, but also wins the love of young people with its innovative flavor characteristics. The color of the snowy skin mooncakes is like snow, the taste is soft and glutinous, sweet but not greasy, and you can feel the freshness of the ingredients and the ingenuity of each bite.

Cooking process

Ingredients: 100 grams of glutinous rice flour, 80 grams of sticky rice flour, 50 grams of flour, 200 ml of milk, 50 grams of powdered sugar, 30 ml of corn oil, appropriate amount of red bean paste.

Step 1: Prepare the powder. Mix glutinous rice flour, sticky rice flour and flour evenly, which is the basis of snowy skin moon cakes, and the mixing of the powder should be delicate and particle-free.

Step 2: Prepare the liquid. Mix the milk, powdered sugar and corn oil and stir well until the powdered sugar is completely dissolved, this step is to give the ice skin a good taste and color.

Step 3: Mix the powder and liquid. Slowly pour the mixed liquid into the powder, stirring while pouring until there is no dry powder and a paste is formed.

Step 4: Steaming the ice skin. Put the stirred paste into the steamer and steam it on high heat for 30 minutes until it is completely solidified, which is the key to forming the ice skin.

Step 5: Cool and knead the dough. Remove the steamed ice skin, let it cool naturally until it is not hot to your hands, and then knead it until smooth, which makes the ice skin softer and more elastic.

Step 6: Wrap and form. Dividing the ice skin into small pieces, wrapping it in red bean paste, and then putting it into a mold to press and shape, this step requires patience and care to ensure that the shape of the mooncake is beautiful.

Food Tips:

1. When steaming the ice skin, make sure to steam it thoroughly, otherwise the ice skin will stick to your teeth.
2. When kneading the dough, you can add some cooked glutinous rice flour in an appropriate amount to prevent sticking to your hands.
3. When wrapping the filling, the ratio of snow skin to filling should be moderate, otherwise it will affect the taste.
4. After being pressed and formed, it can be put in the refrigerator to refrigerate, and the snowy skin mooncakes are more refreshing.

Regional flavor differences

Snowy mooncakes have different flavor variations in different regions. In the south, people prefer to add elements of fruits or flowers to make mooncakes have a fresh fruity or floral aroma. In the north, people tend to use traditional red bean paste or jujube paste as fillings, maintaining the traditional flavor of mooncakes.

Gastronomy science

1. In the process of making snowy mooncakes, the choice of glutinous rice flour is very crucial, and high-quality glutinous rice flour can make the snowy skin more delicate and soft.
2. The addition of sticky rice flour is to reduce the stickiness of glutinous rice flour, make the ice skin easier to form, and also increase the level of taste.
3. The use of powder can make the ice skin more transparent and increase the aesthetics of moon cakes.
4. Special care is required for the preservation of snowy mooncakes, and it is best to keep them refrigerated to maintain their cold taste.

Gastronomy extended

1. Red Bean Snow Skin Mooncake: On the basis of the snow skin mooncake, the red bean paste is replaced with red bean grains to increase the level of taste.
2. Green Tea Snow Skin Mooncakes: Green tea powder is added to the ice skin to make the moon cakes have a light tea fragrance and a unique flavor.

conclusion

With its unique flavor and beautiful appearance, snowy skin mooncakes have become a must-have delicacy for modern people to enjoy the moon in the Mid-Autumn Festival. It is not only delicious, but also carries the beautiful meaning of reunion and happiness. Try your hand at home and enjoy the sweet fun.

Question interaction

1. Do you prefer traditional mooncakes or snowy skin mooncakes? Why?
2. What are some unique tips for making snowy mooncakes?
3. Which filling do you think is the most delicious for snowy mooncakes? Share your ideas!

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