Rose Fragrant Green Bean Paste Ice Skin Mooncake

Flavor: Light; Technique: Steaming; Time: Several hours; Difficulty: Easy.

Step-by-step Cooking of Rose Fragrant Green Bean Paste Ice Skin Mooncake

Prepare the raw materials

Weigh the required amounts

Pour milk, powdered sugar, and salad oil into a bowl and mix well.

Pour in sifted glutinous rice flour, sticky rice flour, and wheat starch.

Stir well to form a thin batter.

Sifting the finished product will make it smoother

Let the thin batter stand for 30 minutes

Then steam over boiling water for 18-20 minutes until cooked.

After steaming, vigorously stir the batter with chopsticks until smooth.

Allow it to cool to room temperature, then refrigerate for 1-2 hours.

Roll the cooled dough in your hands to make it smooth and shiny

Divide the chilled ice skin into 2 equal parts, dip each with a little bit of two different food colorings, and knead vigorously,

Until the color is even and glossy, place it on plastic wrap to prevent sticking for easier handling.

Divide the kneaded ice skin into 6 equal parts each

Mix the green bean paste with a suitable amount of rose jam,

Divide the green bean paste into 24g portions each

Wear disposable gloves, then flatten the ice skin in your palm

Place a piece of green bean paste on top.

Wrap the green bean paste with the ice skin and slowly push it up until the green bean paste is completely wrapped and sealed.

Roll the ice skin ball in cake flour, then squeeze out any excess flour with your hands to evenly coat the entire ball, making it easier to release from the mold.

Sprinkle some cake flour in the mold, ensuring it sticks evenly to the mold walls, then pour out any excess flour.

Place the wrapped ice skin dough into the mold.

Press down evenly with the palm of your hand inside the mold.

Lift the mooncake mold, and the ice skin mooncake is ready. Place the finished mooncakes in a sealed container and refrigerate overnight before serving.