Snowskin Mooncake And What Are Mooncake Fillings

What are Mooncake Fillings?

7 variants of "mooncake" typical of China that is mouthwatering. Mooncake filled with duck eggs and lotus seed paste. Mooncake filled with minced pork. beijing style mooncake. Chaoshan's signature mooncake. Mooncake filled with yunnan ham. Mooncake filled with green bean paste. snowy mooncake.

What are Mooncakes Made of?

Moon cake dough ingredients: 180 grams of flour. 125 grams of honey (can be replaced with golden syrup) 1/8 teaspoon (0.5 grams) of developer. 55 grams of peanut oil.

Leather

75 gr glutinous rice flour
75 gr rice flour
45 gr tangmien flour / cornstarch
75 grams of powdered sugar
300 ml uht milk
45 gr sweetened condensed milk
45 gr oil
Roasted glutinous rice flour to taste

How to make

1. Mix all dry ingredients, mix well. Enter the sweetened condensed and oil, add UHT milk, stir.
2. Take a few spoons, separate in several containers for the color needed, give coloring or paste for each.
3. Steam in a preheated steamer for 30 minutes. Lift.
4. Knead with a scrapper or a dough hook mixer, you can also knead by hand, so that the dough and oil come together again and become smooth.
5. Wrap in cling wrap in each color, store in the refrigerator for 30 minutes to make it easier to shape.
6. Grease your hands with roasted glutinous rice flour, take 14 grams of dough, form a round, flatten slowly, fill with purple sweet potato paste, round again. As long as it forms, if it's a little sticky, you can help with roasted glutinous rice flour.
7. Take each color and put it in the mooncake mold, like in the picture.
The mold doesn't need to be smeared or sprinkled with anything, the dough doesn't stick to the mold.
Use water to glue the top and bottom dough together.

Purple Sweet Potato Filling (So Many Can Make Only 1/2)

310 gr peeled purple sweet potato (chopped, steamed)
145ml water
100 gr sweet thick
35 gr coconut oil
110 ml of instant thick coconut milk
40 gr tangmien flour / cornstarch
pinch of salt

How to Make Filling

Put all ingredients in a food processor or blender, process until smooth.
Pour in a non-stick skillet, cook over medium heat until thickened and the color changes to darker. Keep stirring while cooking.
Remove, pour into a container, wait for it to cool, cover, store in the refrigerator until when you want to use it.
When you want to use it, round it according to the size of the mold, I use 9 gr.