Snowy Mooncakes

Snowy Mooncakes

1. Prepare the required materials. The above materials are the amount of 4 50g moon cakes, please convert by yourself.

2. Add 100 grams of moon cake premix powder to 6 grams of fruit and vegetable powder, pour in 50 grams of boiling water and stir.

3. After forming a dough, knead the dough smoothly. Sprinkle some cornstarch to prevent stickiness.

4. Divide into a group of 20 grams.

5. Put the Liuxin filling into the piping mouth (left one). Divide the peach mountain pastry into 20 g balls (middle). Knead the mixed snow crust into a round cake (right one). I made 4 colors of ice crust. The green in the picture is made of matcha powder, yellow is made of pumpkin powder, pink is made of strawberry powder, and red is made of red yeast rice.

6. Knead the peach mountain bark filling into a bowl, squeeze 5 grams of liquid filling into the peach mountain bark, close the mouth, and squeeze it into a ball shape, being careful not to break it.

7. Put the squeezed peach mountain pastry filling into the ice crust.

8. Close your mouth little by little like pinching a steamed bun.

9. Sprinkle 50 grams of cornstarch into the mold and pour out the excess starch.

10. Put the mooncake ball into a firm press to form. Deduct moon cakes.

11. This is what it looks like after making it, it can be eaten directly, and it tastes best when it is kept in the refrigerator for more than 3 hours!

12. Gently brush the cornstarch from the mooncakes with a brush to finish.

13. Liuxin mooncakes are easy to make and do not need to be baked.

14. It tastes great!