Fantasy Snowskin Mooncake
Overview
Crystal clear ice skin, colorful styles, sweet and refreshing jam filling, cold and soft texture. When you mention snowskin mooncakes, you may think of the above adjectives. It completely breaks the standard of traditional mooncakes. It has no greasy texture and a lot of syrup. The skin made of cooked glutinous rice flour is sweet and refreshing. The cold taste may even give people the illusion of eating ice cream. This is completely due to the fact that snowskin mooncakes do not need to be baked and can be chilled in the refrigerator. Those colorful dreamy effects are actually made from purple sweet potato powder, fruit and vegetable powder, matcha powder and other raw materials. Today, when various food safety issues have become hidden dangers, pure natural snowskin mooncakes with no pigments and no additives are really not to be missed. This Mid-Autumn Festival, take a dream journey among the colorful snowskin mooncakes!
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Ingredients
Steps
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Ingredients: Zhanyi Snowskin Mooncake Powder: 100g, cold boiled water: 130g, white oil: 12g, mooncake filling: 225g, purple sweet potato fruit and vegetable powder: appropriate amount
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Preparation: 1. First divide the mooncake filling into 25 grams each and set aside
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Pour cold boiled water into the snowskin mooncake powder and mix quickly with a spatula until there is no powder. The dough is relatively rough at this time
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Place the dough on a silicone mat, pour in white oil in batches and knead evenly with your hands until the oil is completely absorbed
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Knead until the surface is smooth
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Divide the dough into two equal parts
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Sift the fruit and vegetable powder into one of the doughs
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Knead evenly with your hands to form a purple dough and a white dough
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Divide the purple dough into 13g pieces and cover with plastic wrap to prevent the surface from drying out
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Divide the white dough into 13g pieces and cover with plastic wrap to prevent the surface from drying out
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Take a small white dough and a small purple dough and roll them into long strips
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Two long strips of color are wrapped together
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Glue the two ends together
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13.Press the two-color dough flat
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14.Put a piece of mooncake filling in the middle
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Slowly push up with the thumb of your hand until the ice skin completely wraps the filling and closes the mouth. Apply a little cooked flour to your hands and rub the cake base on your hands
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Put 50 grams of triangular flower pieces into the mold, press the mold down to coat the flower pieces with cooked flour, and tap off the excess powder
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17.Put the cake base into the mold
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Place the mouth facing down on the silicone pad and press the mold firmly
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Push it out gently to complete a
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Use the same method to press and shape the remaining dough. Once ready, you can store it in the refrigerator
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Done
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