Four Colors Date Puree Snowskin Mooncake

Overview

The main reason why it is called snowskin mooncake is that it goes against the traditional way of making mooncakes. Because all traditional mooncakes are made of syrup, they are golden in color. Part of the raw material of snowskin mooncakes is glutinous rice. The mooncakes made from them have a white appearance. They are stored in the freezer and stored in the refrigerator when sold.

Tags

• pastries
• mid-autumn festival
• chengfen
• clear water
• cocoa powder
• condensed milk
• corn oil
• glutinous rice flour
• guozhen
• low gluten flour
• matcha powder
• red dates
• rice flour

Ingredients

Steps

1. 1 Prepare ingredients for filling.

   

2. 2 Clean the red dates, soak them for 1 hour, add water to the steamer and steam for 20 minutes.

   

3. 3 Peel off the jujube skin from the steamed red dates, remove the jujube core and set aside.

   

4. 4 Put the processed red dates into a food processor, add a little water and blend into a puree.

   

5. 5 Add 10 grams of corn oil to a non-stick pan, add the stirred jujube puree, and stir-fry over low heat. When all the oil is stir-fried into the date paste, add 10 grams of oil and continue to stir-fry. (Add 30 grams of oil in three times)

   

6. 6 Stir-fry the water until slightly dry, add the starch powder and stir evenly.

   

7. 7 Prepare ice skin ingredients.

   

8. 8 Add 40 grams of sugar and 30 grams of condensed milk to 220 grams of milk.

   

9. 9 Heat in the microwave to dissolve the sugar.

   

10. 10 Put 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 25 grams of corn starch, and 25 grams of low-gluten flour in a large bowl, add hot milk and stir evenly, then add 30 grams of corn oil, stir thoroughly, and let it rise for 20 minutes.

    

11. 11 Sieve the prepared batter twice, then cover it with plastic wrap and steam it in a steamer over high heat for 30 minutes. Stir it with chopsticks to prevent the batter from settling and water separation.

    

12. 12 Stir the steamed snow dough with chopsticks until smooth. Knead the steamed dough repeatedly while it is hot. After it cools, put it in the refrigerator for 2 hours.

    

13. 13 Knead the ice skin taken out from the refrigerator and divide it evenly into 4 portions.

    

14. 14 Leave one portion white, add cocoa powder, green tea powder, and fruit juice to the remaining three portions and knead evenly to make a four-color dough.

    

15. 15 Use a kitchen scale to weigh the four-color dough and jujube paste filling respectively into 20 grams of dough and 30 grams of filling and set aside.

    

16. 16 Take a weighed ice skin and flatten it in the palm of your hand.

    

17. 17 Put a jujube paste filling.

    

18. 18 Use the tiger's mouth to clamp the ice skin to wrap the jujube paste and push it upward slowly.

    

19. 19 Until it is fully wrapped and closed. After wrapping, roll it into a small ball with your hands.

    

20. 20 Put the prepared mooncake balls into the mold and press them tightly with your hands.

    

21. 21 Squeeze the mooncake out of the mold and the snowskin mooncake is ready.

    

22. 22 Wrap all the mooncakes one by one, put the prepared mooncakes in the refrigerator, refrigerate them overnight, and then you can eat them.