1. Prepare the ingredients and make 50 grams of mini snowy mooncakes. Put the salted egg yolk in a pot and steam for 15 minutes, then take it out and let it cool for later use.
2. Pour the ice skin powder into a bowl, add pure water, be careful not to add too much too fast at the beginning, slowly stir with a spoon, and then continue to slowly add water and stir, the ice skin powder will quickly become a powder group. Until each grain of powder in the bowl is dissolved in the dough, the softness should be moderate. Keep in the refrigerator for 10 minutes.
3. Take one salted egg yolk, make rounds with 25 grams of matcha-flavored lotus paste and 20 grams of ice dough.
4. The matcha lotus paste filling is flattened by hand (in the form of a thin round piece), wrapped in the salted egg yolk, and then the snow skin dough is flattened to wrap the matcha lotus paste that has just been coated with the salted egg yolk.
5. The filling can be wrapped in advance for easy preparation (it can avoid rubbing the matcha lotus paste filling, and then touch the snow skin powder dough, staining the matcha color lotus paste powder dots) so that the snow skin looks white and clean without impurities. Before putting the stuffed ice dough dough into the mold, dip some cooked powder to make it easy to pour the film. (Preparation of cooked powder: dry-fry 80 grams of glutinous rice flour in a pot and stir-fry.)
6. Put the dough into the moon cake mold.
7. Gently press the mold and press it down, (PS: Do not use the power of the wild, otherwise the moon cake will be pressed out)
8. Loosen the mold and a snowy mooncake is complete! The finished snowy mooncakes are kept in the refrigerator for more than half an hour before they taste better. Note that if you don’t finish eating snowy mooncakes in time, you must put them in the refrigerator. Homemade ones have no preservatives. Please keep them in the refrigerator for three days. Finish.
Tips:Don't add too much water to the ice powder at the beginning, so as not to be too thin to remedy the powder, add it slowly while stirring. If the snow skin dough feels too sticky during the rounding process, you can dip it in white oil to prevent it from sticking. The finished snowy mooncakes taste better when placed in the refrigerator for half an hour.
