What are Snowy Mooncake
Known as Bīng Pí Yuè Bǐng/冰皮 in Chinese, snow skin mooncake is believed to have originated in Hong Kong. It has become increasingly popular in Chinese bakeries.
The original version of snow skin mooncake has a white, chewy, mochi-like outer layer and is served cold. That’s how it got the name “snow skin”. Nowadays, you can find colorful ones which are even more attractive.
They can be stuffed with regular mooncake fillings, such as red bean paste, lotus paste, black sesame paste and more.
- 500g QQ Snowy Mooncake Premix
- 28g shortening
Click on the ingredients to shop.
- Mix 28gram shortening into boiled water.
- Mix the mixture to 500gram QQ Snowy Mooncake Premix and beat well to smooth and soft dough.
- To make it more interesting look, add a few drop of food colouring to the dough.
- Wrap the dough with food wrapping film and chill for 1 hour.
- Prepare red bean filling. Scale 20gram each filling.
- Sprinkle little of flour dust on the baking tray to avoid the dough stick on the baking tray.
- Ready mooncake mould and handpress.
- Scale 50gram each of the dough.
- Flatten shape the dough and wrap the red bean filling with the dough.
- Insert the filled dough into mooncake mould.
- Press the mooncake mould until the filled dough come out.