Snowy Mooncakes with Pineapple Filling

Snowy Mooncakes with Pineapple Filling

1. Add 20g of salad oil to 210g of water and bring to a boil on the fire

2. Pour the snowy mooncake powder into the boiling water and oil liquid, and stir to form a dough

3. Let the dough cool for a while, knead it for about 5 minutes, wrap it in plastic wrap and relax it for about 20 minutes, set aside

4. Divide the prepared pineapple filling, 25g each into small balls for later use. The ratio of the outer skin to the filling is 5:5, that is, 25g of pineapple filling is wrapped in 25g of ice skin.

5. Dip some fried glutinous rice flour or some oil (anti-sticking) on your hands, take 25g of ice skin, press flat, and wrap the divided pineapple filling.

6. After everything is wrapped, take out the moon cake grinding tool and sprinkle a thin layer of glutinous rice flour on the inside or brush a layer of salad oil pressure film.

Tips:

1. This is a ready-made snow skin powder with a good ratio. This one will make about 15 moon cakes. If you don’t plan to make more, just buy ready-made snow skin powder to avoid waste.
2. The fillings can include all kinds of fillings you love. If you like pineapples, you can go to my recipe to find out how to make pineapple fillings
3. Anti-sticky hands must be brushed with a layer of salad oil or fried glutinous rice flour on your hands. I still think oil is better, but the salad oil must be cooked with oil, that is, wash the pot and heat it into the meat. One click
4. If you want to make a colorful pie crust, just put a variety of food powders in the pie crust. Compared to me, I made a matcha pie crust. I added matcha powder (and ice crust powder) when making the noodles. Pour into the water together, it is better to mix the noodles), the ratio is not too high, it depends on your preference for the color shade