Snowy Mooncakes (serving Size: 10)
1.
Pour glutinous rice flour into a non-stick pan, fry until slightly beige, pour out, make mature cake flour, let cool and set aside
2.
Sift the ice skin powder into a clean container, divide it into 2 parts, one part is 50 grams of ice skin, pour into the hot soaked bean curd water
3.
One serving is 50 grams of boiled water added to the ice-crust premixed powder, kneaded into a smooth blue dough and white dough.
4.
Put it in a clean container, cover with plastic wrap, and steam for 15-20 minutes
5.
Steamed two-color ice skin powder, add 7.5 grams of butter to each, knead evenly
6.
Knead until smooth snowy dough
7.
Knead until smooth snowy dough
8.
Become 3 colors
9.
Combine the 3 colors into a long strip of snow skin
10.
Cut the snowy mooncake into 25g/piece, round it, divide the lotus seed paste filling into 25g/piece, round it, wrap the lotus seed paste filling into the snowy skin (25g/piece), round it, press the snowy skin with your palm, and wrap it Fillings, rounded
11.
Stick some cooked cake powder on the mold, then pour out the excess powder, put it in the snowy dough to form a shape.
Tips:
1. Before pressing the pattern on the moon cake, first put some powder on the mold, and then put the snowy dough into the mold to press. After compacting, tap the inverted button, and the snowy moon cake will come out.
2. Homemade snowy moon cakes, because there are no additives, it is best to eat them as soon as possible, and the storage time is best not to exceed 7 days.
3. If the snowy mooncakes are placed in the freezer compartment of the refrigerator, half an hour before eating, take the mooncakes from the quick-freezing compartment to the freezer and let the mooncakes thaw naturally before eating. In this way, you can taste the soft and sweet snowy mooncakes. . Butterfly pea flower contains a lot of anthocyanins, vitamins C, E and A, which have the functions of invigorating the brain, beautifying, preventing stomach pain and anti-stress.
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