I made a plate of Cantonese-style white lotus paste and egg yolk mooncakes a few days ago. Before the oil was ready, my friend packed it up and took it away. Longbao probably makes hundreds of mooncakes every year and gives them to relatives and friends. In my family, three generations of grandparents like different mooncake flavors. My parents-in-law like five-nut barbecued pork mooncakes. My father and I like white lotus paste and egg yolk or red bean paste mooncakes, while my children like springy snowskin mooncakes.

Sometimes it is quite interesting to make snowskin mooncakes with your children. It can enhance the interaction with your children and let them experience the fun of making delicious food. In the afternoon, Long Bao and his children made 20 snowskin mooncakes. There was no need to steam the batter, which was very convenient. Now Longbao will share with you how to make snowskin mooncakes. The required ingredients are: 300g snowskin pre-mixed powder, 500g red bean paste, appropriate amount of glutinous rice flour, 300g boiling water, and a little food coloring.

First stir-fry the glutinous rice flour over high heat for a while. When cooked, set it aside for later use. The cooked glutinous rice flour is also called hand flour, which is mainly used to prevent sticking.

When frying glutinous rice noodles, ask your children to help divide the red bean paste into 20 pieces of 25 grams each. You can round them slightly and the red bean paste filling can be replaced with other favorite flavors.

Boil a pot of boiling water in advance, take a large bowl, put 300 grams of ice skin pre-mixed powder, pour in 300 grams of boiling water, and stir with chopsticks until there is no dry powder. Using ice skin pre-mixed powder eliminates the need for steaming, and also eliminates the need to mix glutinous rice flour and rice flour. You don’t use much of each, and buying too much will be a waste.

Wear disposable gloves, take out the cooked snowskin dough, and use a toothpick to pick out 2 pieces of food coloring. If you add colored fruit and vegetable powder, you need to add it together when adding water.

Knead the snowskin dough until it is smooth and non-sticky. If there is no coloring, you don’t need to add it.

Divide the snowskin dough into 20 pieces of 30 grams each. Normally, the snowskin dough and filling made by Longbao are 25 grams. In order to make it easier for children to wrap, the amount is increased to 30 grams.

Take a piece of snowskin dough, flatten it with your hands to make it thinner, put a red bean paste filling on it, then wrap it up like a steamed bun and pinch it tightly.

Put a little hand powder into the mooncake mold, put the wrapped pie crust into the mold, close the mouth of the mooncake mold, and press to create a pattern.

It took 10 minutes to make 20 snowskin mooncakes with my children. It saves time and effort for two people to make them together. If you like it to taste cooler, you can put it in the refrigerator for 1 hour.