The New Favorite of Fashion-snowy Mango Mooncakes

Name: The New Favorite of Fashion-snowy Mango Mooncakes
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 35g Sticky rice; 45g Glutinous rice flour; 25g noodles; 185g milk; 50g Powdered sugar; 20g Corn oil; 250g Mango pulp; 20g White sugar; 50g Yogurt; 10g corn starch; 20g milk powder; 30g butter

by Xiaoyouji Photography

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Snowy Mango Mooncake

I definitely belong to the Appearance Association. The colorful, crystal clear snowy mooncakes really make me fall in love at first sight! This year's Mid-Autumn Festival, we must challenge the snowy mooncakes~ After repeated trials, we finally got good results! Sisters, do it with me!

Bingpi, a mysterious name, is actually not difficult to do. However, if you want to make it crystal clear, with both shape and spirit, you need a lot of practice. The key to making Bingpi is the ratio of the three powders in the recipe. The key is that it does not stick to the teeth, is easy to shape and does not taste too hard.

The New Favorite of Fashion-snowy Mango Mooncakes

1. Ice skin production:
Mix the milk, corn oil and icing sugar thoroughly with a manual whisk. Add three kinds of powder and continue to stir evenly

The New Favorite of Fashion-snowy Mango Mooncakes recipe

2. Then sift, attach plastic wrap and steam in a steamer for 25 minutes

3. After steaming and letting cool, knead evenly into small balls of 25g, wrap in plastic wrap and put in the refrigerator for later use.

4. Mango puree filling recipe:

250g mango pulp, 20g white sugar (adjusted according to the sweetness and sourness of mango), 10g corn starch, 20g milk powder, 30g butter, 50g milk or yogurt

5. Puree the mango white sugar milk with a food processor

6. Then add cornstarch and milk powder and continue to mix well

7. The mango filling that has just been stirred is a viscous liquid and needs to be slowly fried in a non-stick pan until it is dry. Pour the mango filling in a non-stick pan, add butter, and sauté slowly over a low heat. Stir fry continuously to prevent the bottom of the pan from getting stuck. Fry until the liquid becomes a viscous puree, which can be moved in a non-stick pan. This step takes about 20 minutes to half an hour and requires patience. The fried puree filling is also divided into 25g small round balls for later use

8. When packing, if the ice sheet is still a little sticky after taking it out of the refrigerator, it is recommended to wear disposable gloves for handling. Press the ice crust into a pie shape, wrap it in the filling, and slowly move the ice crust up with the tiger's mouth part by hand until all the fillings are covered. Then use the moon cake mold to emboss the flower, and sprinkle the fried glutinous rice flour in the mold in advance to prevent sticking

9. If you add red fire dragon juice to the ice skin ingredients, you can make this beautiful pink color, and add matcha powder to make the emerald green color.

Tips:
The finished snowy mooncakes are put in the refrigerator and the shelf life is about 7 days, and the shelf life of frozen mooncakes is about 2 weeks. Put it in an exquisite packing box and give it to someone. I believe my friends will be very happy to receive such a gift during the Mid-Autumn Festival.