Color-blocked snowskin mooncakes
Overview
This is my first time trying snowskin mooncakes. The filling and skin are both homemade. I didn’t want to use bought colorings, so I tried to get some natural colorings, red amaranth juice and purple cabbage juice. The colors were amazing. The filling is fried lotus paste and assorted fruits.
Tags
Ingredients
Steps
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Select the dark-colored and thin leaves of the purple cabbage, wash them, drain them and squeeze out the juice
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Add half of the condensed milk, oil and sugar, mix well
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Add half of the above-mentioned flours, stir into a particle-free paste, and let stand for 10 minutes.
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Seal with plastic wrap and steam over high heat for 20 minutes
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Let it dry until it is no longer hot to your hands, knead it into a ball and knead it until it is smooth
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Steam the remaining ingredients into a white dough, then add green tea powder and cocoa powder for color. Each small piece of dough is about 25 grams.
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The mooncake mold is 50 grams. For beginners, the filling-to-crust ratio should be 1:1 so that the filling is not easily exposed. Prepare the filling, 15 grams of lotus paste and 10 grams of fruit filling.
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Take the skin, press it into a round shape, pinch it into a big size, and put the lotus paste filling into
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Wrap the skin tightly, close and round.
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Sprinkle a small amount of hand flour (fried glutinous rice flour to prevent sticking) into the mold, put the mooncake embryo into it, and press
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The combination of pie crusts of different colors can be made into two colors, three colors, or four colors, so you can use it freely.
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The light pink one is made from red amaranth juice, which is relatively fresh and refreshing, while the purple cabbage juice is too glamorous.
