Snow Skin Mooncakes with Red Bean Paste Recipe 🥮 冰皮月餅和紅豆沙餡做法 [My Lovely Recipes]

In my memory, I only ate Snow Skin Mooncakes several times. Compared to traditional mooncakes, the impression is quite deep. The skin is cold and the colour is pretty and tender, and the filling is soft and sweet, and it tastes a bit like ice cream. Therefore, my family rarely buy Snow Skin Mooncakes, now we can make it ourselves and enjoy it as a snack anytime.

Our cooking indicators tend to use natural ingredients and tried to avoid any chemical additives/colourings. Reducing the harm to health from small details is a good start, so that the whole family can eat healthy. This time we choose to use our own pesticide-free butterfly pea flowers (blue flowers) to render the dreamy and beautiful pastel colours to the Snow Skin Mooncakes.

The process of Snow Skin Mooncakes is not very complicated, and it is very suitable for people who do not have an oven at home to bake mooncakes. One thing that must be noted is that Snow Skin Mooncakes must be kept refrigerated and eaten within 2-3 days to avoid that the snow skin will become dry and hard after being stored in the refrigerator for a long time. Regarding the filling, we share the red bean paste this time. The fried red bean paste use as a snow skin filling, it must be drier than the baozi filling, so it can taste solid and delicious with snow skin. You can also add your favourite fillings to make the taste richer and delicious.
🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3g0H2VK

🛠️ EQUIPMENT : 50g Mooncake Mould

🔪 Preparation Time: 1 hour
🍲 Cooking Time: 40 Minutes
🍽️ Quantity: 10 pcs

🌱 INGREDIENTS
⚪ White Snow Skin
- 20g Glutinous Rice Flour
- 20g Rice Flour
- 15g Wheat Starch
- 1tbsp Condensed Milk
- 90ml Milk
- 15g Castor Sugar
- 5g Corn Oil

🔵 Blue Snow Skin
- 8g Glutinous Rice Flour
- 8g Rice Flour
- 4g Wheat Starch
- 5g Castor Sugar
- 32ml Butterfly Pea Flowers Water
- 3g Corn Oil

⬜ Cooked Glutinous Rice Flour
- 15g Glutinous Rice Flour

🥮 Red Beans Filling
- 120g Red Beans
- 2pcs Pandan Leaves
- 1pc Tangerine Peel
- 1tbsp Maltose
- 30g Corn Oil
- 60g Sugar
- 400ml Water

💡Tips:
1. The red beans paste will last about a week in an airtight container in the fridge, or about a month in the freezer. When you want to use it the next day, remember to defrost it before a day in the fridge.

You might interested to the baking version of Doll Mooncakes:
https://youtu.be/vUFMR1gnkJo

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Видео Snow Skin Mooncakes with Red Bean Paste Recipe 🥮 冰皮月餅和紅豆沙餡做法 [My Lovely Recipes] канала 小雁和阿成 (我的爱心食谱)