Snowy Mooncakes

These are really easy to make and low fat.


Ingredients (9 mini snowy mooncakes)


Snowy mooncake flour (𣲙庋粉) - 75 gm
Sugar - 95 gm
Hot water - 170gm
Vegetable oil - 2 gm
Filling (餡料) - 180gm (TIPS: you can buy from baking shops e.g. Twinco)
太白粉 or cornstarch - 1/4 cup

Mooncake cutters 


Method


1. Mix mooncake flour with sugar.
2. Add the hot water to the flour mixture and beat until the flour is evenly blended (i.e. no lumps). Cover with cligwrap. Steam for 15 mins.
3. Divide the filling into 9 portions and roll into a ball shape (20gm each).
4. Remove the steamed dough from steamer. Add vegetable oil. Use an egg beater to beat the dough (using a left / right movement) until it turns white.
5. Flour working surface with cornstarch or 太白粉. Put the dough onto the floured working service. Roll the dough into a long sausage shape. Divide dough into 9 portions.
6. Flatten each portion, add the filling and wrap into a ball shape. Use the mooncake cutter to shape the mooncake. 
6. Brush away any excess flour. Place mooncake in fridge for an hour. Serve.


p.s. mooncakes can last up to a week.