1. Boil 200g of water, add 200g of intervention powder and 2g of matcha powder, stir evenly while hot.
2. Weigh the fillings well, 35g each, 15g mooncake skin, the same ratio as ordinary mooncakes.
3. Pinch the mooncake crust slightly and add the fillings.
4. Using the tiger-mouth wrapping method, slowly push up and close the mouth round.
5. Choose a 50g moon cake mold and gently press it twice.
6. If it sticks to the mold, apply a small amount of cooking oil.
7. Different fillings can be divided into different patterns.
8. It can be packed directly and put in the refrigerator for a few hours before eating. Some will melt when placed at room temperature, and the pattern will be blurred. Generally, it can be stored in the refrigerator for about three days.
9. Finished product
Tips:1. Snowy mooncakes generally do not need to be baked or heated. The production process needs to pay attention to hygiene. The filling can be baked in an oven at 100°C for 5 minutes.
2. It is best to be individually sealed or vacuum packed.