Original Snowy Mooncake

by Flowers bloom in a flash

4.7 (1)
Favorite
1

Difficulty

Easy

Time

1h

Serving

2

The annual Mid-Autumn Festival...

This year’s Mid-Autumn Festival is far from the National Day, and I don’t rush back to my parents’ house. I don’t have to wait for the company to announce a holiday.

Many supermarkets and stores are crowded with people and thank you for buying festive gifts. Mooncakes are the first to bear the brunt. Mom and Dad repeatedly told me not to send mooncakes home, so we didn't bother to buy them.

Later, I thought about it, no moon cakes are not Mid-Autumn Festival, so I should make some snowy moon cakes by myself. "

Original Snowy Mooncake

1. Pour snowy mooncake powder into a clean bowl.

2. Add 200g of cold boiled water.

3. Stir well (it will appear to be a lot of water at first, but it will be just right after stirring)

4. Knead into dough.

5. Add the butter in portions until it is fully integrated with the dough.

6. Cover the kneaded dough with plastic wrap and refrigerate for 30 minutes.

7. Red bean paste and chestnut paste are divided into 13 portions, each about 25g.

8. Remove the dough from the refrigerator and divide it into 13 portions.

9. Take a snowy substance and press it into small round cakes with your hands.

10. Put a red bean paste in the middle of the round cake and slowly tighten it with a tiger's mouth.

11. Dip the snowy mooncake embryos in the cake powder.

12. Put the mooncake embryo dipped in hand powder into the mold and compact it.

13. Finished product.

Tips:

Put the finished mooncakes in the refrigerator and freeze them, remember to freeze them, not refrigerate them.

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