Blueberry Custard Snowy Mooncakes

Name: Blueberry Custard Snowy Mooncakes
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Snowy Mooncake Powder; 20g White oil; 280g Custard filling; 30g Blueberry jam; 185g Cold water

by You Ma Food

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

I buy the ice powder ready-made, and the fillings are ready-made, but I always pick the best ones, so that the quality will not be bad, and the price will get what you pay for. The most important thing is that this is really convenient. You can eat snowy mooncakes in less than half an hour. The ready-made snowy moon cake powder is cooked and sweetened, so the whole operation is much simpler.

Ingredients

Blueberry Custard Snowy Mooncakes

1. Weigh 180 grams of snowy moon cake powder in a clean basin, leave 20 grams as hand powder, then slowly pour it into the powder with 185 grams of cold boiled water and mix well; mix the powder well and then add white oil to knead. When the dough is smooth, add an appropriate amount of blueberry jam and knead it when the dough is smooth; mix the jam into the dough, if you don’t want the dough to turn purple, don’t knead it for too long

Blueberry Custard Snowy Mooncakes recipe

2. Divide the dough into 25 grams per portion and 20 grams per portion of the filling, and round it; wrap the custard filling in the ice crust, and then round, all are completed in sequence, being careful not to have any cracks, or it will crack once you press it. ;Put a little powder reserved before in the mold, shake well, then put in the moon cake embryos, press out the pattern, repeat this step for each, if the dry powder is missing, the moon cake will stick in it, if it doesn’t shake well , The texture in some places is not clear; after pressing the mooncake, put it in the refrigerator and chill for 30 minutes before eating