Chestnut Paste Snowskin Mooncake

Overview

The Mid-Autumn Festival is coming soon, let’s treat you to a beautiful snowskin mooncake!

Tags

• pastries
• old man
• traditional food
• afternoon tea
• mid-autumn festival
• mooncakes
• autumn recipes
• cake powder
• chengmian
• chestnut paste
• corn oil
• glutinous rice flour
• purple amaranth juice
• rice flour
• powdered sugar

Ingredients

Steps

1. 1 Except for the powdered sugar, mix all the powders into the pot and stir-fry over low heat until lightly browned;

   

2. 2 Take it out into a container, add powdered sugar and pour in oil;

   

3. 3 Wash the purple amaranth and boil it in water to get the color;

   

4. 4 Pour 150g of hot purple amaranth juice into a container and stir with chopsticks while pouring;

   

5. 5 When cool enough to not feel hot, knead thoroughly into a dough; let it rest for 15 minutes;

   

6. 6 Divide the chestnut filling into 25g pieces, and divide the ice skin into 25g pieces;

   

7. 7 Flatten the ice skin and add filling;

   

8. 8 Wrap it as shown in the picture and put it into the mooncake mold, with the seam facing outward;

   

9. 9 Then put the wrapped cake base into the mold and press it out;

   

10. 10 The finished snowskin mooncakes are beautiful! Put it in the refrigerator for 6 hours, it will taste better after it relaxes!