Ingredients
Clear powder ( 20g ) | Rice flour ( 35g ) |
Glutinous rice flour ( 45g ) | Carrot juice ( 160g ) |
Powdered sugar ( 10g ) | Salad oil ( 20g ) |
White oil ( 6 grams ) |
How to make carrot snow-skin mooncakes
1.Add an appropriate amount of cold boiled water to half a carrot and squeeze it into juice for later use.
2.Weigh the orange powder, glutinous rice flour, glutinous rice flour, and salad oil, and add 160 grams carrot juice.
3. Stir into batter, put it into a steamer, and steam for 20 minutes.
4. Stir twice during the steaming time.
5. When the steamed mooncake skin is not hot to your hands, add 6 grams of white oil and knead it uniform.
6. Divide into 5 equal parts.
7. Divide the red wine cranberry filling into 5 portions as well.
8. Press the mooncake skin into a round shape with your hands.
9. Put the red wine cranberry filling in the middle, tighten the bottom and wrap it up.
10. Complete the packages in sequence.
11. Dip the mold into steamed glutinous rice flour.
12.Put the mooncakes into the mold.
13. Gently press out the snowskin mooncake.
14.Picture of the finished product.
Tips
Snowskin mooncakes are very sticky when wrapping them, so you can dip your hands in a little sugar.
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