Matcha Honey Bean Snowy Mooncake

Matcha Honey Bean Snowy Mooncake

1. List of main materials

2. Mix the snow skin powder and white sugar

3. Quickly pour in 300 grams of boiling water, and stir into milky white

4. Steam in the pot on high heat for 25 minutes

5. Steam until translucent, scrape into a small container

6. Adjust the electric whisk to the highest speed and stir. Note that the spiral hook is used

7. To milky white

8. Spread plastic wrap on the workbench and spread the crust on it and let it cool

9. Divide the matcha filling, 25 g of matcha filling, wrap 5 g of honey beans and knead into a circle; divide the ice skin into several small doses, one weighs 35 grams

10. Wrap the matcha filling with snow skin, slowly push up to the end with a tiger’s mouth

11. Brush the pattern of the mold with a little olive oil to prevent sticking, and put the cake base in and gently press it a few times. Anti-sticking can also be replaced by fried orange powder.

12. Press directly into the mooncake box, close the lid, put it in the refrigerator, and take it as you eat

13. Finished product