How to make homemade snowskin mooncakes as follows:

1. Prepare 220g of snowskin mooncake pre-mixed powder, 240g of milk, 3g of red yeast rice flour and 3g of matcha powder.

2. Because we want to make mooncakes in three colors, we have to divide the milk and pre-mixed powder into three parts. Heat the milk to ensure the temperature is above 85 degrees. 3. Add 3 grams of matcha powder to one-third of the milk to turn it into green milk.

4. Add 3 grams of red yeast rice flour to the last third of the milk to turn it into pink milk.

5. Pour the three colors of hot milk into three bowls of premixed powder respectively, stir evenly into cotton wool with chopsticks, and then knead it into a ball with your hands (adding a little butter will make the dough more rounded. This will make the dough more rounded. This time I adhered to the concept of health and less oil, so I did not add softened butter).

6. Divide the filling into 30g portions, roll into balls and set aside.

7. Prepare the required stamping molds and flower pieces. Use a brush to apply a thin layer of cooked flour on the flower pieces and the inside of the mold, or use the premixed powder directly. The dough will stick if not applied. on the mold.

8. Roll the snowskin dough into a round shape, put the white dough into the homemade mung bean paste filling, and tighten it with the seam facing down;

9. Place the wrapped ball in Put it into the mold, flip it upside down on the panel, press hard and fast three times, then gently lift the mold, and a simple mooncake is completed.