Main Ingredients:
Snow skin mooncake flour: 200g; Red bean mooncake filling: 200g; Chestnut mooncake filling: 100g; Glutinous rice flour: 25g.
Additional Ingredients:
Cold water: 200g.
Flavor: Sweet; Technique: Other; Time: One hour; Difficulty: Easy.
Detailed Steps for Making Traditional Snow Skin Mooncake
Pour snow skin mooncake flour into a clean bowl.
Add 200g of cold water.
Stir well (at first it may seem like there is a lot of water, but after stirring well, it will be just right).
Knead into a dough.
Add butter gradually, fully incorporating it into the dough.
Wrap the kneaded dough in plastic wrap and refrigerate for 30 minutes.
Divide red bean and chestnut fillings into 13 equal portions, each about 25g.
Take out the dough from the fridge and divide it into 13 portions.
Take a portion of the dough and press it into a small round cake.
Place a portion of red bean filling in the center of the cake, then slowly tighten the edges with your fingers.
Dip the snow skin mooncake in glutinous rice flour.
Press the mooncake firmly into a mold that has been dusted with flour.
Finished product.
