The History of Snow Skin Mooncakes

   "Snowy Mooncakes" (Snowy Mooncakes) was just produced at that time, and the raw materials were not very particular. Its skin was made of cooked glutinous rice flour (also called cake flour). Because the skin will age, the storage time is not long. , it will crack and look ugly. The filling is made with lotus paste and red bean paste. Therefore, the product was not very optimistic among the peers at that time.

   However, today's ice skin products are quite different from those in the past. The skins are made from many different types of starch, which last for a long time without cracking, staling and without the taste of cornstarch. The ice skin stuffing has also improved a lot, using Anjia butter, fried mung bean stuffing and fruit stuffing, and the production process has also been improved from manual production to aseptic workshop and automatic machine packaging. It also realized 3 heavy packages, with Thai bird's nest in the middle. Snow skin mooncakes are becoming more and more established in Hong Kong. Therefore, the production scale has also increased from one cake shop to four major companies occupying the market at the same time. The market share of ice skin mooncakes has changed from the original close to zero to more than one million shares, and it is still increasing every year. Otherwise, the four major companies will not tailor-made a series of automated machinery, rapid freezing equipment and aseptic workshops. In the coastal cities of Guangdong Province and Guangzhou City, snowy mooncakes have occupied a certain market share in recent years, and there is still considerable room for the market. Because the old-style moon cakes are high in sugar and oil, and contain more chemical raw materials such as bleaching and fresh-keeping, which have some impact on the human body. Bingpi is all environmentally friendly and healthy products, so it is gradually accepted by consumers.

Product Features:
   Moderate elasticity, clear pattern on the finished product, crisp and refreshing taste, not sticky or sticky, good anti-freezing and anti-aging properties

Instructions:
1. After mixing all the dry powder, put it into the mixing pot;
2. After mixing the boiling water and the dry powder, add white oil and continue to stir to form a dough;
3. Divide the dough, wrap the filling into shape, each sample skin is 35g, and the filling is 15g;
4. Quick-frozen sample storage;
5. Thaw and soften when eating.

The Application of Sino-Thai Starch in Snow Skin Mooncake
Action performance:
(1) Good shape retention, ensuring the three-dimensional effect of product patterns;
(2) Good ductility, easy to shape;
(3) Good water retention performance and maintain product taste;
(4) The taste is soft and delicious;
(5) Low viscosity and easy demoulding.