(100% Homemade) Honey Lime Black Sesame Mung Bean Blue Pea Snow Skin Mooncakes - Happy Mid Autumn 2017

• 4 层冰皮月饼
• 蝶豆花低糖冰皮月饼，包里着低低糖绿豆馅
• 再往内层蜂蜜吉子包里着黑芝麻内馅

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Ingredient	Method
Black Sesame Filling: 15g all purpose flour, cooked 8g icing sugar 8g condensed milk 10g roasted black sesame powder 10g butter 5g milk/water 5g milk powder	Black Sesame Filling: 1. Mix all the ingredients until well into dough texture. 2. Chill for 30 minutes. 3. Divide filling into 9 apprv 5g. 4. Chill again for time of assembly. * makes apprv 50g
Honey Lime Filling: 45g all purpose flour, cooked 25g honey 3 small lime, apprv 25g 15g icing sugar 5g milk powder 5g butter few drops orange food coloring, optional	Honey Lime Filling: 1. Mix all the ingredients until well into dough texture. 2. Chill for 30 minutes. 3. Divide filling into 9 apprv 11g. 4. Chill again for time of assembly. * makes apprv 110g
mung bean filling: 200g mung bean, soak in water at least 4 hours. 40g light brown sugar 40g caster sugar 6-7 tbsp veg oil 1/2 tsp salt 3 pandan leaf, tie up	mung bean filling： 1. Place the Mung bean with pandan leaf into steamer and steam for 30-40minutes until cooked. 2. While still hot, quickly add in sugars, salt and veg oil and stir well. 3. Place the filling into food processor and blend until smooth. 4. Divide the filling into 9 apprv 43g. Roll into ball. *makes appr 467g
snow skin: A: 130g cooked glutinous rice flour 30g icing sugar B: 30g shortening C: 100ml chilled blue pea flower water (25 dry blue pea flower+ 120ml water, cooked until color strong enough)	snow skin: 1. Sift ingredient A, add ingredient B and mix until well combined. Add ingredient C and mix into dough. Chill for 30 minutes. Divide into 32g each. Roll into balls.
preparation: 3-4tbsp cooked glutinous rice flour dried rose Assembly: 1. Flatten the honey lime filling and wrap black sesame filling. Then flatten the mung bean filling and wrap the honey lime black sesame filling. Set aside. 2. Flatten snow skin, and wrap filling with snow skin. Stick some dried rose onto the skin. Press it into a mooncake mould (Apply some cooked glutinous rice flour on the mooncake to avoid stick into the mould). Tag lightly to unmould. 3. Chill for 4 hrs or overnight before served. *makes 8 of 90g mooncakes