Mango Coconut Snowy Mooncake
” This mango-filled snowy mooncake was purely an accident. The second time I made snowy mooncakes, I wanted to make a mango skin, but I didn’t expect it to be underestimated, so I made the skin thinner, and I changed my skin to the skin. Fillings. I didn’t expect the effect to be good. ”
The practice of mango coconut snowy mooncake
Snowy Dough: 45 grams of glutinous rice flour, 35 grams of sticky rice flour, 20 grams of wheat starch, 18 grams of corn oil, 185 grams of milk, 50 grams of powdered sugar (see pineapple snowy moon cakes for the method)
Filling: 45 grams of glutinous rice flour Grams, 35 grams of sticky rice noodles, 20 grams of wheat starch, 18 grams of corn oil, 1 mango, 50 grams of powdered sugar + 2 tablespoons, 2 tablespoons of minced coconut
Take the mango pulp, put it in a mesh sieve and use a spoon to crush it into a puree. When I did this, I found myself silly, how did I get the results? No matter what, continue the operation and pour 185 grams of fruit puree with powdered sugar and corn oil.
Stir well. Pour the three kinds of powder into another bowl, pour the mango liquid into the powder, and mix well
Sieve 2 times, pour into a container, cover with plastic wrap and let stand for half an hour. Steam the pot on high heat for 25 minutes.
Stir while it is hot, add in the coconut and powdered sugar in turn, stir evenly, divide into 12 g each
Divide the pie crust dough into 18 grams each, take a piece with a dough cutter and rub it into a thick round piece with a thin edge in the middle, and put the mango filling on it
Wrap it up and place it down. Put a small amount of cooked glutinous rice flour in the moon cake mold, shake it evenly, pour it out, and put it into the moon cake blank.
Buckle on the table, press down the handle, lift it up, and launch the mooncake. Finally, you get home cooking mango coconut snowy mooncake.