Strawberry Snow Skin Mooncake

This is my first attempt on Snow Skin Mooncake, and I am very happy with the result. Satisfy:) I have adapted 'White Snow Skin Mooncake' recipe from Aunty Yochana blog.

I reduced the liquid to about 160g and added 3/4tsp strawberry essence and a drop of rose pink food colouring into the liquid. The skin is soft and not too sweet. I think the important of making Snow Skin is not to over knead the dough. Once the mixture form a dough then stop kneading, cover and put in the fridge to rest for 15mins. The dough looked rough but has a soft texture. For the lotus paste, I kneaded in some cranberry. I have prepared the lotus paste one day before. As oil oozed out from the paste after kneading and rolling. After I have rolled the paste into individual small balls, I covered it with grease proof paper, put in an airtight container and kept in the fridge. For dusting of mould and hands use steamed and sifted tapioca flour.