Snowy Mooncake

Snowy Mooncake

by April Bean

4.7 (1)
Favorite
3

Difficulty

Normal

Time

1h

Serving

2

Today is the annual Mid-Autumn Festival. Snowy mooncakes should not be kept for a long time. Generally, they can be made one or two days in advance of the day. This time I made matcha ice crust. There are three fillings: red bean paste, bean paste chestnut, cranberry, and matcha flavor. "

Ingredients

Snowy Mooncake

1. Boil 200g of water, add 200g of intervention powder and 2g of matcha powder, stir evenly while hot.

Snowy Mooncake recipe

2. Weigh the fillings well, 35g each, 15g mooncake skin, the same ratio as ordinary mooncakes.

Snowy Mooncake recipe

3. Pinch the mooncake crust slightly and add the fillings.

Snowy Mooncake recipe

4. Using the tiger-mouth wrapping method, slowly push up and close the mouth round.

Snowy Mooncake recipe

5. Choose a 50g moon cake mold and gently press it twice.

Snowy Mooncake recipe

6. If it sticks to the mold, apply a small amount of cooking oil.

Snowy Mooncake recipe

7. Different fillings can be divided into different patterns.

Snowy Mooncake recipe

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.

Snowy Mooncake recipe

9. Finished product

Snowy Mooncake recipe

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.

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