The Mid-Autumn Festival is just around the corner, this year I’ve created a new flavor combining all my favorite elements into one ~ Rose Lychee Martini Snowskin Mooncake!
An uplifting, delicate taste with a Combination of soft and chewy rose-infused snow skin filled with pink bean paste and lychee martini truffle. The snow skin is made from glutinous flour, rice flour, and wheat starch, with no shortening, gao fen (糕粉）), or pre-mixed flour Since I only make a small batch, I prefer simple ingredients that I can get in my pantry, no need to buy additional ingredients just for mooncakes. 😉
Ingredients: 材料
2 tbsp glutinous rice flour (for dusting) 糯米粉 2汤匙 （手粉）
Rose Red Bean Paste 玫瑰红豆馅
Lychee Martini Truffle 荔枝马蒂尼酒精巧克力
Snow skin dough: 冰皮材料
90 grams of milk 牛奶 90 克
25 g glutinous rice flour 糯米粉 25 克
20 grams of rice flour 粘米粉 20克
10 grams of wheat starch 澄面粉 10 克
20 g powdered sugar 20 克
15 g coconut oil/peanut oil 椰子油/花生油 15 克
For rose flavor: IPour in a handful of rose petals or add 1 tablespoon of rose syrup
This recipe has been adapted from my usual snow skin recipe
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