snowy moon cakes

1

Prepare all materials.

2

Heat the white oil in a pan until melted, add milk and bring to a boil.

3

Pour the ice-skin mooncake powder into a basin, add the ingredients in 1, and stir constantly while adding until the surface is smooth and has Q strength.

4

Divide the stirred dough into two portions, and add matcha powder to one portion.

5

Press flat, wrap it with plastic wrap, and place it in the refrigerator to chill and relax for 1-2 hours.

6

Take out the frozen and relaxed dough, divide it into the required portions. I divide it into 17 grams per portion, knead it into a ball, and set aside.

7

Divide the fruit filling into 33 grams/serving, knead into a ball, and set aside.

8

Take a crumpled cake crust and place it in your palm and flatten it. Put a stuffing ball in the middle. Gently hold the filling with your thumb and apply slight force downward; hold the cake skin with the tiger's mouth of the other hand and gently apply force upward to spread the mooncake skin evenly until the filling is completely wrapped. Close the mouth and rub it round.

9

Sprinkle a little hand powder on the inner surface of the mooncake mold, then slightly rub the mooncake balls made in No. 8 into an oval shape, place them into the mooncake mold, gently press with the palm of your hand, then buckle the mold on the operating table, gently press the handle of the mold, compress it, and release it.

10

Transfer the prepared ice-skinned mooncakes into the refrigerator and refrigerate them for more than 4 hours (overnight is better) before serving.

1, the milk into the beginning will be very thin paste, as the stirring time will gradually increase the strength. Slowly, naturally, it felt like a group. 2, put the refrigerator to relax, if the time is not enough dough will be more oily or soft, then you can improve a lot of dry powder on the surface; if the refrigeration time is too long, the dough will feel very hard, then after repeated kneading, it will become very Q, elastic. 3. When using the mold, keep the inner surface of the mooncake mold and the surface of the flower piece dry. Otherwise, the mooncake will easily deform when demoulding. 4. Prepared mooncakes can generally be stored under refrigerated conditions for 3 days. If you want to store them for a longer period of time, please freeze them and defrost them before eating. 5. If you add colored sesame oil or matcha powder or cocoa powder to the ice skin, you can make various colorful and fashionable ice skin mooncakes.