Pumpkin Filling Snowy Mooncakes

Pumpkin Filling Snowy Mooncakes

1. Prepare the ingredients, 200g snowy mooncake premix powder; prepare the pumpkin filling in an appropriate amount.

2. Take 200g of snowy mooncake premix powder into a basin, take 200g of boiled water above 85 degrees, pour the water into the premix powder, cut into dough and let cool.

3. Put on disposable gloves and knead the dough.

4. Divide evenly into 20g small noodles.

5. Take a dough and squeeze it and slowly push it thin with your hand. You can also roll it thin with a rolling pin, wrap the prepared pumpkin filling, and slowly move it upwards so that the dough wraps evenly around the filling, and the dough is closed and rounded without any gaps. Put the wrapped moon cake into a mold and extrude.

6. The extruded moon cakes can be served directly on the table. They are the simplest moon cakes. If it is not easy to demold, you can apply a thin layer of cooked oil or sesame oil, and change the mold pattern as you like.

7. Plate. This moon cake tastes good, not greasy, nutritious and delicious.