1. After the red fragrant taro is cooked, peel it, beat the taro into mashed taro, and put it in the refrigerator freezer for later use!
2. Add pure water to snowy moon cake powder and knead it by hand until the dough is smooth and elastic!
3. Add the cut butter in three times and knead it evenly with your hands. I don't like the taste of white oil, so I used butter, and I think the butter is better.
4. After the dough is kneaded, remove the taro paste from the refrigerator, wash the mooncake molds, and wipe them for later use.
5. Divide the snowy mooncake dough into small doughs of about 25g, knead and flatten them, put in about 10g of taro paste in turn, wrap them and knead them round.
6. Put it into the moon cake mold and squeeze it.
7. Then put it in the refrigerator for three or four hours to eat.
Tips:The taro I use is red fragrant taro, and the taro puree is a beautiful lavender purple.
