茉莉花抹茶饼皮月饼

Ingredient	Method
Filling: 550g white kidney paste 2 tea bags, abt 4g 60g hot water 1-2tbsp jasmine powder 50g veg oil matcha filling: 125g water 20g corn flour 40g caster sugar 2tsp matcha powder 1/2tbsp butter	Filling: 1. Pour hot water in a small pot and add tea bags. Brew over the low heat for 3 minutes and remove from the heat and let it simmer for about 10 minutes. Filter out tea leaves and pour the tea in a clean bowl. Add jasmine powder and stir well. 2. Pour the kidney paste in a medium pot and the jasmine tea over medium low heat. Stir with a wooden spoon and add the veg oil and keep stirring until paste turns thick. Remove from heat. 2. Divide filling into 9 apprv 52g. 3. Flatten the jasmine tea kidney filling and add matcha filling into center and wrap well, roll into ball and chill back for later use. matcha filling: 1. Mix all ing except butter until combined. Pass through a sieve to remove any big lump. 2. Cook the batter in low heat and keep stirring until become thick. Remove from heat and quickly add butter and stir until combined. Cool completely. 3. Divide into 9 apprv 20g.  4. Using plastic wrap to shape into round shape.
snow skin: 1 pack of snowskin mooncake mix 3g petal rose powder 1/2tbsp red yeast powder	snow skin: 1. Follow the instruction on the package. 2. Divide into 50g each. Roll into balls.
preparation: 3-4tbsp cooked glutinous rice flour Assembly: 1. Flatten snow skin, and wrap filling with snow 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. 2. Chill for 4 hrs or overnight before served. *makes 9 of 120g mooncakes