Hi everyone, this is Lisa
Today let's make a no-fail Taro Snow skin Mooncake
Soft and glutinous snow skin, with natural sweet taro paste filling
It is so delicious
Let's make the snow skin first
Pour different types of flour into a shallow dish
Purple sweet potato powder and caster sugar
Add rice flour can reduce the stickiness of the dough
Wheat flour can increase the transparency of the snow skin
You can also use food coloring instead of purple sweet potato powder
mix well
pour in milk
Stir until no flour is visible
Cover with the lid
Steam over medium-high heat for 20-25 minutes
until the batter is completely set
Cool to warm
Add butter
wear gloves
Combine to allow the butter to be absorbed by the dough slowly
If the dough is a little sticky, add a few drops of vegetable oil or wet the gloves
Cover the surface with cling wrap and refrigerate for 30 minutes
Next comes the filling
The ratio of taro and purple sweet potato is about half and half
Add purple sweet 23w2potatoes can increase the natural sweetness and make the filling look better
Wash and peel
cut into slices
Steam over high heat until tender
Mash taro and purple sweet potato slices
Pour into blender
Add water, the amount of water does not need to be too much
The mashed taro and purple sweet potato mixture has a very attractive purple color and is very smooth.
If you add too much water, it will take a long time to fry
So remember not to add too much water at once
Use a non-stick pan for frying
Heat the mixture until simmer, then turn to medium-low heat
Add the vegetable oil in 2-3 batches, mix constantly to allow the oil to be completely absorbed
Then add glucose syrup or maltose
The advantage of using glucose syrup or maltose is its low sweetness
and has strong moisturizing properties
You can also use honey or sugar instead
Add sugar in 2 batches
Stir continuously until it slowly starts to thicken
Stir fry until it is not sticky
Cover the surface with cling wrap and let it cool
After the paste has cooled down completely, divide it into 16 equal parts,30g each
Shape into a ball and put it in the refrigerator
We will make 16 Snowskin Mooncakes
Dust lightly with cooked glutinous rice flour
Roll into long strips and divide into 16 equal parts, 20g each
Take a piece of dough
Fill with a portion of filling
Shape it into a cylindrical shape
which makes it easier to put it into the mold
Use this 50g mold, dust with a small amount of cooked glutinous rice flour to prevent sticking
Brush off the excess flour on the surface and bottom
To avoid the snow skin get hard
If you're using a 75g or 100g mooncake mold
Please refer to the snowskin and filling ratio table at the end of the video
It is best served after storing in the fridge for 3-4 hours
Refrigerate the leftover in an airtight container for 2-3 days
It is best to eat it as soon as possible,
Soft and glutinous snow skin and sweet taro filling, excellent taste
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See you next time