Matcha Red Bean Paste Snowskin Mooncake

Overview

These are the snowskin mooncakes I made a few days ago. They were all wiped out a long time ago. I only ate one. Now I get a headache when I talk about mooncakes, and I don’t have the passion I had in the past two years. Just frying the stuffing will cost you half your life. It saves a lot of trouble to buy ready-made stuffing, but the taste will be greatly reduced. The fun of DIY lies in the tossing. Dear friends, you can make mooncakes without an oven! The snow-skin mooncakes sold outside are ridiculously expensive and contain a lot of additives, which makes them uneasy to eat. Moreover, the fillings are too sweet and greasy. You can control the amount of sugar and oil by frying the fillings yourself. I finally bought a good matcha powder! The ones I bought before were all earthy in color, neither yellow nor green, which made me sad every time I used it. I could only drool looking at the green matcha color. As a result, I didn't dare to touch this thing for a long time. I bought 50G last time and it was useless until it expired. It had already been in the trash can. Baby Lu saw that these beautiful mooncakes were extremely rare, so she rushed over very quickly and grabbed one. I admit that I can never move as fast as him. Before I could react, she had already taken a bite, and then spat it out on the ground and said, "What a pain!" It’s hard! I said: If it’s bitter, don’t eat it, okay? You can eat something that’s not bitter, and give this one to mom. He refused to do it and tried his best to protect me from eating it. Then bite it and spit it out, and the mooncake is just wasted. After it was over, he cried loudly: Eat! Still want to eat! Sweat! In fact, adults don’t feel bitter after eating it, haha! When matcha meets red beans, there will definitely be a spark of love. Looking at this touch of green and smelling the light tea fragrance of matcha, I feel very comfortable and satisfied. In fact, I also fry the red bean filling myself. I will upload the filling recipe next time! I didn't mess around too much and fried four kinds of fillings!

Tags

• baking
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• cake powder
• chengmian
• glutinous rice flour
• matcha powder
• rice flour
• salad oil
• milk
• powdered sugar

Ingredients

Steps

1. 1 Pour milk, powdered sugar, and salad oil into a basin;

   

2. 2 Use chopsticks to stir evenly;

   

3. 3 Pour in glutinous rice flour, sticky rice flour, and clear noodles, and mix thoroughly;

   

4. 4 Stir into a uniform thin batter, sift twice and let stand for 30 minutes;

   

5. 5 After letting it sit for 30 minutes, put the basin into a steamer, cover the surface with plastic wrap, and steam over high heat for about 25 minutes until the batter is fully cooked.

   

6. 6 Stir the steamed batter vigorously with chopsticks until smooth. After cooling, it will become ice cream.

   

7. 7 After the ice skin is cooled to lukewarm, add matcha powder;

   

8. 8 Knead the matcha powder and ice skin evenly to make matcha ice skin;

   

9. 9 Divide the matcha ice skin into 25g portions, roll into balls, and set aside; also divide the bean paste filling into 25g portions, roll into balls, and set aside;

   

10. 10 Pat some cake flour on your hands to prevent it from sticking, then place the matcha ice skin in your palms and flatten it. Put a bean paste filling;

    

11. 11 Wrap the bean paste filling with matcha ice wrap, slowly push it up until the bean paste filling is completely wrapped, close the mouth, and shape into a round shape;

    

12. 12 Sprinkle some cake powder into a 50g mooncake mold, let the cake powder stick to the wall of the mold evenly, pour out the excess cake powder (this will facilitate demolding), and put the wrapped matcha snowskin dough into the mold;

    

13. 13 Press it into the shape of a mooncake and remove from the mold;

    

14. 14 Place the prepared matcha snowskin mooncakes in a crisper box and store them in the refrigerator. Eat them within 3 days.