Snowskin mooncake
Overview
In addition to the traditional Soviet-style and Cantonese-style mooncakes, this snow-skin mooncake is also very popular. Its color is as white as snow, refreshing and refreshing, and its taste is soft, smooth and slightly elastic.
Tags
Ingredients
Steps
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Weigh and prepare the required ingredients
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Mix and sift powder materials
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Mix milk and corn oil
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Put the sifted powder into the liquid and stir into a particle-free paste
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Cover with plastic wrap and steam for 15 minutes until all solidified
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Mix well
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After cooling slightly, knead into a smooth dough, cover with plastic wrap and set aside
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Steam purple sweet potato and press into puree, add condensed milk and mix well
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Roll purple sweet potato into small balls of 25g each
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Red bean paste is also made into small balls of 25g each
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Divide the snowskin dough into 25g small balls
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Take a small portion of the snowskin dough, add purple sweet potato puree and cocoa powder and knead well
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Take a piece of ice-skin dough and roll it into a round shape, then put in the purple sweet potato filling and close it up with the tiger's mouth, and finally make it into a round shape
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All prepared mooncake embryos filled with red bean paste
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Snowskin mooncake embryo with purple sweet potato filling
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First use about 7 grams of purple sweet potato dough and press it on the top of the mold
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Then add the wrapped purple sweet potato snowskin mooncakes and press lightly with your hands.
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Release after pressing. Also make snowskin mooncakes with bean paste filling
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Less greasy and less greasy, refreshing snow-skin mooncakes
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The taste is soft and smooth, slightly elastic, and the color is as white as snow
