Natural Colored Snowy Moon Cakes

Name: Natural Colored Snowy Moon Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Snowy Mooncake Premix Powder; 170g Boiled water over eighty-five degrees; 350g Jujube Stuffing; 1g Green juice powder; 1g Red yeast powder; 2g Purple Sweet Potato Powder; a little Cooked glutinous rice flour

by Smile Rain (Lingtong)

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

This high-value mold comes from: Chefmade 50g moon cake mold barrel (crystal powder) (WK9315). The quality is super good: the surface is smooth, the material is very thick, the workmanship is fine, and the installation and disassembly of the pattern are easy , It is easy to press the spring and demould, the lines are clear, the pattern is strong and the three-dimensional sense is very easy to use for moon cakes.

Let's DIY high-value and delicious colorful ice skin!
The purple sweet potato powder is homemade, with various natural pigments to make snowy mooncakes, which is really pleasing to the eye! "

Ingredients

170g Snowy Mooncake Premix Powder
170g Boiled Water Over Eighty-five Degrees
350g Jujube Stuffing
1g Green Juice Powder
1g Red Yeast Powder
2g Purple Sweet Potato Powder
a little Cooked Glutinous Rice Flour

Natural Colored Snowy Moon Cakes

1. The 170g snowy mooncake premix powder is rinsed with 170g boiling water, mixed evenly into a dough, and then allowed to cool.

2. Weigh 1g green juice powder, 1g red yeast rice powder, and 2g purple potato powder.

3. Prepare 25 grams of jujube paste filling, a total of 14 pieces.

4. Put on gloves, divide the moon cake dough into 4 equal parts, take 1 part of the dough, add green juice powder, and knead into small balls.

5. 1 part of solid-colored dough does not move, and the other 2 parts of dough are mixed with red yeast rice powder and purple sweet potato powder and knead well (I want to eat with confidence, steam the dough in water for 2 minutes).

6. Divide the dough of each color into 14 evenly, each ball is about 6.2 grams.

7. 4 pieces of dough are squeezed together by hand (make up about 25 grams).

8. Flatten the crust.

9. Use a rolling pin to roll the pie crust thick in the middle and thin around it, and put 25 grams of jujube paste filling in the middle of the crust (sprinkle cooked glutinous rice flour with little flour on the tabletop).

10. Press the upper end of the filling with the left hand, turn the mouth of the right hand, close the crust upward, and round it.

11. Choose a flower slice, put it into Chefmade's 50g moon cake mold barrel (crystal powder) (WK9315), prepare and install it.

12. Place the dough with the closed side facing down and the smooth side up, and put it in a 50g mooncake mold.

13. Put it in a gold plate vertically, press it lightly for 2 times and release it from the mold. There is zero pressure for demolding, the lines are very clear, the pattern is strong, and it is super easy to use! Made with it: natural colored snowy mooncakes, really pleasing to the eye!