1. Prepare materials
2. Take the mango pulp, put it on a sieve and use a spoon to crush and filter
3. Get 185 grams of puree
4. Pour the puree, powdered sugar and corn oil into a large bowl
5. Stir well
6. Pour the three kinds of flour into a large bowl and add the mango puree
7. Stir well
8. Sieve 2 times
9. Pour into a container, seal with plastic wrap and let stand for half an hour
10. Steam in the pot on high heat for 25 minutes
11. Remove from the pot, stir while it is hot, and let it cool completely
12. Add 2 tablespoons of minced coconut and mix well
13. Add 2 tablespoons of powdered sugar and mix well
14. Divide into small pieces of 12 grams each
15. Divide the snowy dough into 18 grams each
16. Take a potion and use a dough cutter to make a round piece with a thick middle and a thin edge
17. Put the filling
18. Wrap up
19. Put down
20. Put a small amount of cooked glutinous rice flour into the moon cake mold, shake it evenly, and pour it out
21. Put the finished moon cake into the mold
22. Buckle on the table, push down the handle, and compact
23. Lift the moon cake mold and gently push out the moon cake
Tips:The skin filling ratio is 6:4, here is a 30g moon cake
The coconut and powdered sugar added later are used to adjust the softness and sweetness of the filling, and the amount needs to be adjusted according to the actual situation.
The prepared snowy moon cakes need to be kept refrigerated and eaten as soon as possible
