Snowskin mooncake

Overview

How to cook Snowskin mooncake at home

Weigh all the pie crust ingredients and put them into a large basin
Use a hand mixer to stir evenly until there are no lumps
Put it on the pot and start steaming over high heat
Start stirring every ten minutes or so to allow the roux to fully heat and steam
After about twenty-five minutes to half an hour, the roux will be fully cooked. Use a spatula to stir it into a dough while it is still hot. Set it aside to cool
Divide the dried ice skin and bean paste into small balls. The ice skin should not be as thin as Cantonese mooncakes. I use 20g each
Take a piece of pie crust and flatten it, then put a bean paste filling
After the meatballs are formed, sprinkle a little cooked glutinous rice flour or apply some oil and put it into the mooncake mold
Then press it hard to release it from the mold and it’s ready to eat! It’s best to keep it in the refrigerator overnight before it tastes delicious!