1.
Prepare the ingredients: 100g snowy mooncake premix powder, 100ml 90 degree hot water, 200g red bean paste, and appropriate amount of cooked glutinous rice flour.
Add 100g of snowy mooncake premix powder and 100ml of 90°C hot water, stir evenly and press to form a dough.
2. Add a little pink pigment and knead evenly~
3. Put the kneaded dough into a container, cover it with plastic wrap, and send it to the refrigerator for 30 minutes.
4. Divide 200g of red bean paste into 25g pieces and reserve.
5. Take out the snowy mooncake dough and divide it into 25g pieces.
6. Stick an appropriate amount of cooked glutinous rice flour in a small agent, flatten and roll until the edge is thin and the middle is thick.
7. Put the red bean paste into the stuffing
8. Pinch the seal tightly like a bun.
9. Put the dough into a 50g moon cake mold
10. Press it into the baking tray, and a snowy mooncake is ready~
11. Delicious snowy mooncakes.
12. Better taste after refrigeration
Tips:1. Premixed powder for snowy moon cakes does not need to be steamed.
2. The taste of snowy mooncake is Q-bomb, which requires kneading the dough. The kneading is even and delicate, and the texture will be more bouncy.
3. The snowy mooncakes taste best after being refrigerated for 4 hours.
