Rose cloud leg mooncake

50g/piece 18	Moon cake powder 250g
Powdered sugar 25g	Honey 15g
Lard 100g	Stinky powder (or baking powder) 2g
Water 60g	Xuanwei rose cloud leg stuffing 450g

How to make rose cloud leg mooncakes

Step 1

Mix powdered sugar and honey and knead evenly with a spatula. I made half the amount so it looks less.

Step 2

Add the lard to the mixed sugar powder and mix again.

Step 3

Add half the amount of mooncake powder and stink powder, slowly add water, and finally add the remaining flour to knead into a dough and let it rest for a while.

Step 4

Take out the refrigerated filling and divide into small balls of 25g each. Quickly freeze for later use.

Step 5

Divide the rested dough into 25 grams each.

Step 6

Wrap the filling in just like wrapping glutinous rice balls, and the closing edge must be tightened, otherwise it will burst easily.

Step 7

Line a baking sheet with two layers of oil paper or tin foil. To bake this mooncake, you need to lower the heat. Place it on the baking sheet, stamp it with flowers, put it in the middle of a preheated 180-degree oven, and bake for 25 minutes.

Step 8

The outside is crispy and flaky, the inside is sweet and salty, oily but not greasy, and has a rich aroma of ham and rose.

Step 9

Pack. Cooking tips for rose cloud leg mooncakes

Moon cake powder can be replaced with high powder: low powder = 1:1.5 ratio.