Colorful Snowy Mooncakes

Name: Colorful Snowy Mooncakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Snowy Mooncake Powder; 20g White oil; 110g Cold water; 20g Cooked glutinous rice flour

by Chestnut sister acridine

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

After tossing Cantonese-style mooncakes, I became interested in snowy mooncakes, because I think snowy mooncakes are so beautiful. Even if I don’t eat them, I will feel very happy when I put them there, so I always want to try them. , But the Cantonese people are so lazy and tired after tossing, so they are made of ice powder, which is really beautiful, and the finished product will make people uneatable. "

Ingredients

Colorful Snowy Mooncakes

1. Prepare all the ingredients for the mooncake crust.

2. Mix the snow skin powder with cold boiled water.

3. Knead evenly by hand until the surface is smooth and elastic.

4. Add white oil to the kneaded dough.

5. Knead again until the surface is smooth and elastic. If you want to add toner, you can divide it into small portions at this step and add the toner you like.

6. After kneading the dough for 20 minutes, divide it into 25g portions, and divide the filling into 25g portions.

7. Knead the mooncake crust a few times, press flat and put on the filling.

8. Slowly push up the bag little by little.

9. After wrapping, close the mouth and place it at the bottom of the mooncake.

10. Stick cooked glutinous rice flour on the surface of the wrapped moon cake embryo and put it into the mold.

11. Press lightly to form a shape.

12. The finished moon cakes can be stored in refrigeration or frozen after being sealed.

Tips:
1. Stir-fry glutinous rice flour with a small fire to make it slightly yellow, and make it as hand flour

2. If you don’t eat the finished snowy mooncakes for one or two days, it’s best to seal them and freeze them directly, which is good for forming

3. It tastes better if you cook it and put it in the refrigerator.