Snowy Mooncake

Name: Snowy Mooncake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: (Ice skin) 300g Moon cake powder; (Above 85°) 300g water; Some Various fillings; 4g Matcha powder; 4g Red yeast powder; 3g Strawberry powder; 5g Pineapple powder; 3g Purple Sweet Potato Powder

by Taro baking

4.9 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

4

The original snowy mooncakes were not very particular about the raw materials. Its skin was made of cooked glutinous rice flour (also called cake flour). Because the skin will age, the snowy mooncakes will not last long and will crack. It doesn't look good. The filling is made of lotus paste and red bean paste. Therefore, the product was not very optimistic among the peers at that time. But the ice skin products today are very different from the past. The skin is made of many different types of starch, which will not crack, age and taste without cornstarch for a long time. I made the snowy mooncake powder directly this year. The preparation is simple. Even if it is left for 3 days, it tastes very soft and has no cracks.

Ingredients

(Ice skin) 300g Moon Cake Powder
(Above 85°) 300g Water

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Some Various Fillings
4g Matcha Powder
4g Red Yeast Powder
3g Strawberry Powder
5g Pineapple Powder
3g Purple Sweet Potato Powder

Snowy Mooncake

1. Pour snowy mooncake powder into a large bowl.

2. Pour boiling water above 85 degrees and stir evenly with a rubber spatula.

3. Wait until the temperature of the dough drops to room temperature, knead the dough with your hands until the dough becomes smooth, delicate and elastic. The dough is ready.