Cocoa Dot Snowskin Mooncake
Overview
Snowskin mooncakes are refreshing, beautiful, and delicious. I added a little cocoa powder, and the outer skin of the snowskin had polka dot marks, which made the white snowskin mooncakes full of vitality. Come make these cute cocoa dot snowskin mooncakes with me. . . .
Tags
Ingredients
Steps
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Ingredients: glutinous rice flour, sticky rice flour, starch powder, milk, corn oil, red bean filling, white sugar, cocoa powder.
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Weigh the milk, corn oil and sugar and mix well.
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Sift the glutinous rice flour, sticky rice flour and rice flour and pour into the milk liquid.
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Mix again and mix well.
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Wrap in plastic wrap.
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Boil water in a pot. After the water boils, put the mixed liquid of milk and powder into a steamer and steam it for 25 minutes.
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Fry 10 grams of glutinous rice flour to make hand powder.
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Mix the steamed ice skin with a spatula and set aside to cool.
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Weigh 20 grams of red bean filling each and set aside 10 pieces.
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Knead the cooled ice skin evenly with your hands to avoid any lumps.
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Weigh 10 ice skins with 30 grams each. Knead the remaining ice skin with 2 grams of cocoa powder.
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Break the cocoa ice skin into small pieces and roll them into balls.
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Take out a white ice skin and press it with your palm. Take a few small cocoa ice skins and press them on top randomly.
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Use your palms to slowly press the ice skin into large dough pieces.
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Turn the ice skin over and wrap it with red bean filling, and slowly close it with the tiger's mouth.
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Make all 10 ice skins.
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Prepare the mooncake mold and install your favorite flower pieces.
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Apply a thin layer of hand powder on the surface of the mooncake base to prevent sticking.
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Use the mooncake mold to press out the pattern, and the snowskin mooncake is ready. It's ready to eat as soon as it's done. It'll taste better if it's refrigerated.
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Finished product.
