Rose Red Wine Snowy Mooncake, with rose and lotus seed paste as stuffing, offers the perfect balance of sour and sweet tastes. After refrigeration, it is one of my favorites. The chewiness of its snowy tender skin and its unique fillings of sweet Rose stuffing and White Lotus Paste can truly excite your taste buds.
Since it is a snowy mooncake (not required for baking), let's refresh the steps of making its 'snowy crust'. To prepare for flavored (red wine) ice skin mooncake dough, please refer to the materials and step-by-step instructions of 'snowy crust making'.
Step-by-Step Instruction:
1. Raw Material :
a. Mooncake dough (snowy moon cake flour 200g, white sugar 50g, red wine 320ml, oil 50g).
b. Rose stuffing 480g, White Lotus stuffing 480g (good for 16 pieces of moon cakes);
** Note: All raw materials can be purchased in bakery ingredient shops.
2. Mix cake-skin materials evenly; then, place it into a steamer and steam for 20 min. Stir well until it turns into a pink bulk (as shown in figure 2) and cool it.
3. Prepare raw pastry 40g (snowy cake skin), Rose stuffing 30g and White Lotus stuffing 30g. Split them in 3 groups as shown in figure 3.
4. Pack White Lotus stuffing into the Rose stuffing.
5. Then, wrap it into the snowy cake skin.
6. Round them into balls, and press them into the mold. After releasing them from molds, refrigerating them for several hours before eating.
