Hong Kong Style Snowy Mooncake

Name: Hong Kong Style Snowy Mooncake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 50g Sticky rice; 25g Low powder; 25g starch; 50g Salad oil; 50g Powdered sugar; 220g milk; 10g milk powder; 250g Red wine cranberry filling; Some Matcha powder; Some cocoa powder; Some Red yeast powder; Some Freeze dried mango powder

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The main reason why "Snowy Mooncake" is called Snowy is that it is contrary to the traditional way of making mooncakes. Because all traditional moon cakes are made of syrup, the color is golden yellow. The raw materials of snowy moon cakes are glutinous rice flour, sticky rice flour and orange flour. The moon cakes made are white in appearance and are stored in the freezer and stored in the refrigerator when they are sold.
Snowy mooncakes were introduced inland from Hong Kong. The Hong Kong Taipan Bread Cakes were the world's first in 1989. Taipan launched the world's first Hong Kong Taipan Snowy Premium Bird's Nest Mooncakes in 1989, making it a 700-year-old mooncake market. Significant changes have taken place and it has quickly become popular among Chinese all over the world, so Hong Kong Taipan snowy mooncakes are synonymous and king of snowy mooncakes.
Taipan snowy mooncakes have been sold only in Hong Kong because they need to be stored in cold storage. They were not introduced by Hong Kong until 2007. However, due to the needs of operating costs and temperature maintenance, it has not yet been able to be promoted nationwide. Even so, it still can't stop everyone's pursuit of snowy mooncakes. In fact, it is convenient and hygienic to make it by yourself, and the taste is very beautiful~~

Hong Kong Style Snowy Mooncake

1. Mix the salad oil, milk, powdered sugar and milk powder well

2. Mix all the flours in the main ingredients and sieving

3. Mix the two raw materials in the first and second steps evenly and sieve twice to form a fine and uniform paste. Put the lid on and let stand for half an hour

4. Put the water in the steamer and steam for 20 minutes after the water boils. Can be covered with a layer of plastic wrap to prevent dripping of the pot lid

5. After it's cooked, dig it with a spoon, it looks like this

6. Put it directly into the bread machine or cooking machine and knead the dough while it is hot. This way, it will be more vigorous, and it will be easier to enclose the filling and extrude the delicate pattern

7. Put it in a fresh-keeping bag and put it in the refrigerator for 1 hour to make the dough more delicate and even

8. Put a little glutinous rice flour into a non-stick pan, stir-fry on low heat, and make hand flour. In fact, this step can be omitted, the refrigerated dough is hardly sticky

9. The red wine cranberry filling I use is to wash the cranberries, chop them, steam them in water, add sugar and a little red wine in a non-stick pan and fry them to remove alcohol and moisture, add glutinous rice flour and vegetable oil and continue to fry until they turn. Difficult, can be squeezed into a ball state, just let it cool

10. Take 20 grams of snowy dough and wrap 30 grams of red wine cranberry stuffing into a ball. Set aside for later

11. Take a few portions of about 20 grams of ice dough, add freeze-dried mango powder, matcha powder, cocoa powder, red yeast rice powder and a drop of pink food coloring.

12. Let me talk about the method of monochromatic flowers that are different from the pie body. Pull a small piece of the purple-red dough, fill it with the flower pieces, and install it on the spring mold

13. Put the filled mooncake ball in the mold and press out the pattern

14. This kind of two-color is to fill the inner core with matcha color first, and then fill the petals with pink. Other steps are the same as monochrome flowers

15. Tricolor flowers are actually similar. First fill the flower center part with mango dough

16. Fill the petals with pink again. Try to be as flat as possible, especially the edge of the petals

17. Then fill the entire pattern. The dough needs to be a little bit more, so that the pattern is full, but not too much, it is easy to squeeze out

18. Okay, repeat the same steps to get three-color snowy mooncakes

19. Put it in an airtight box, close the lid, and put it in the refrigerator for two to three days. If the time is longer, the ice skin will harden and it won’t taste good

20. The same is true for five-color flowers, just fill the petals with different colors

Tips:
1. Orange flour is wheat starch, which is transparent when cooked like corn starch, so it is often used to make crystal desserts, such as crystal shrimp dumplings and rice rolls. It is generally available in large supermarkets.
2. Sticky rice noodles are rice noodles, which are used to make carrot cakes and the like.
3. If the above two kinds of flour are not available, you can actually use them. Just like filling dumplings, you can use only glutinous rice flour. But if you only use glutinous rice flour, the finished product will be soft. You can add some low-level flour appropriately. The steps are nothing. difference.