Snowy Mooncake Using A Mooncake Mold Recipes

SNOWY MOONCAKE, USING A MOONCAKE MOLD

Steps:

• Use a dry, clean pan. Turn heat to medium and add glutinous rice flour
• Stir for 1 minute and turn heat to low
• Cover with lid for 3 minutes
• Remove lid and stir for 1 minute. It's cooked when the colour turns lightly yellow or when you can smell the glutinous rice aroma
• Remove from heat and set aside
• Prepare your filling by taking 20g of filling, roll into a ball and flatten with your palm
• Place a reconstructed egg yolk in the center and cover it completely with the filling. Roll into a ball and set aside.
• Repeat until all the filling is rolled and put in the freezer for at least one hour For easier wrapping
• Optional: use food colouring to colour all or part of your dough. Here are some samples of how you can use colour in your mooncakes
• Roll the snowy mooncake skin dough into a log shape and cut them into 25g pieces. Roll them into balls. Put under plastic wrap to prevent drying out Skin to filling ratio is 1:1 (filling includes egg yolk). Adjust weights if your mold is not for 50g mooncakes
• Take one skin dough ball and flatten in the palms of your hands
• Put the filling in the middle of the flattened skin and wrap the filling
• Close all openings by pressing and pinching the edges together.
• Roll in your palms until smooth
• Roll the mooncake in a bowl with cooked glutinous rice flour
• Then roll in your palms to even out the cooked glutinous rice flour Only a light layer of flour is needed
• Dust the inside of the mold with cooked glutinous rice flour
• Put it into the mold. Do not force the mooncake into the mold is it doesn't fit. Reshape it vertically to fit the mold
• Hold the mold base with one hand and press with the other
• Once the stamp presses on the mooncake, press down another 5-6mm and you will feel additional tension on the press
• Now lift the base and keep pressing until mooncake comes out
• Done