When making the creamy blueberry filling, I planned to use it to make a snowy mooncake. I wanted to add some color to the skin, so I added blueberry sauce to the ingredients. But I didn’t dare to add more, the color of the skin was not very obvious.
How to make creamy blueberry snowy mooncakes
Cake crust materials: 45 grams of glutinous rice flour, 35 grams of sticky rice flour, 20 grams of orange flour, 50 grams of powdered sugar, 18 grams of corn oil, 180 grams of milk, 10 grams of blueberry sauce.Filling: 170g cream blueberry filling
First mix the blueberry sauce with a little milk. Pour into a large bowl, add powdered sugar, corn oil and milk, and mix well
Pour the three powders into another bowl and add the milk mixture. Mix thoroughly into a slurry. Sieve twice, pour into a container, seal with plastic wrap and let stand for half an hour
Steam in a pot on high heat for 25 minutes, then remove. Stir while it is hot, and when you can start, grab and knead it into a smooth dough. You can also use tools throughout the process to mix into a smooth dough.
Cut the snowy dough into 18 g each, and divide the filling into 12 g balls
Use a dough cutter to press the dough into a round piece with a thick middle and a thin edge, put in the filling, wrap it, and place it down
Put a small amount of cooked glutinous rice flour into the mold, shake it evenly, pour it out, put the wrapped moon cake blank, and press out the pattern