🍑 Peach Cream Cheese Snow Skin Mooncakes | No Steaming, No Baking 🔸【Peach Jam】 1. Wash and peel peaches, cut into small cubes (500g). 2. Add 80g rock sugar and juice of ½ lemon, mix well, and marinate for 1 hour. 3. Peach peels (from about 4 peaches) + 300g water, boil until the water turns pink, then remove the peels. Add a few drops of lemon juice for a brighter color. 4. Add the marinated peach cubes into the peach water. Simmer over low heat until thickened. Add a few drops of lemon juice before turning off the heat. 🔸【Cream Cheese Filling】 (about 15 pcs) • Cream cheese (softened) – 300g • Sugar – 25g • Homemade peach jam – 100g 👉 Mix until smooth → Freeze for 30 minutes → Divide into 25g each → Freeze again for 1 hour. 🔸【Snow Skin Dough】 (about 35g × 13 pcs) • Snow skin flour – 300g • Hot water – 250g 👉 Mix into a dough → Divide into two portions → Keep one white, add pink food coloring to the other → Roll into ropes and twist together to create a marble effect → Divide into 35g each. 🔸【Assembling the Mooncakes】 1. Flatten a piece of snow skin, wrap in one portion of filling. 2. Roll into a smooth ball, coat lightly with cooked glutinous rice flour, brush off the excess. 3. Press into a 75g mooncake mold to shape. 💡 Tips: • Wrap the filling quickly after marbling the dough to keep colors fresh. • You can press the shaped balls right away for sharper mold patterns. 🌸【Finish & Storage】 • Best enjoyed chilled from the fridge. • Consume within 3 days for the freshest taste. 🍑 蜜桃乳酪冰皮月饼 | 免蒸免烤，清爽好吃 🔸【蜜桃酱】 1. 蜜桃洗净去皮，切粒 500g。 2. 加老冰糖 80g、柠檬汁半个，拌匀腌制 1小时。 3. 桃皮（约4个桃子）+ 清水 300g，煮出粉色后捞出果皮。滴几滴柠檬汁，颜色更亮。 4. 将腌好的桃肉 + 桃皮水，小火熬至浓稠。出锅前再加几滴柠檬汁拌匀。 🔸【乳酪馅】（约15个） • 奶油奶酪（软化）300g • 细砂糖 25g • 自制蜜桃酱 100g 👉 搅拌顺滑 → 冷冻30分钟 → 分成 25g/个 → 再冷冻1小时。 🔸【冰皮】（约35g × 13个） • 冰皮粉 300g • 开水 250g 👉 拌匀成团 → 一半加粉色素 → 白色+粉色搓条拧成麻花 → 揉成大理石花纹 → 分成 35g/个。 🔸【组装月饼】 1. 取一份冰皮压扁，包入乳酪馅。 2. 滚圆，表面沾熟糯米粉，刷掉多余的粉。 3. 放入 75g 月饼模具压型成型。 💡 小技巧： • 粉白冰皮融合后要尽快包馅。 • 包好的球先压模，纹路会更清晰漂亮。 🌸 【完成 &保存】 • 冷藏后口感更佳。 • 建议 3天内食用完毕。 #冰皮月饼 #月饼 #cake #治愈系美食 #吃了甜食会开心 - @jessica_kitchen66