Lychee Martini Rose Snowskin Mooncake 荔枝马蒂尼玫瑰红豆馅冰皮月饼

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

If you share this blog content, please attach the link to this blog instead of copying/copying and pasting/using it on your blog. No part of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you very much.

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food click Here, LIKE & follow Miki’s Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood for more recipe updates. Don’t forget to favorite my pages if you want to see my post in your newsfeed.

Source link