Purple potato ice skin moon cake

Purple potato ice skin moon cake

Introduction:

"Since I successfully made the pumpkin ice skin moon cake, my inspiration is on the verge of fire. The improvement of interest is like a rocket to Yunxiao. Delicious food is the enjoyment of taste, good-looking is the enjoyment of vision, fragrant smell is the enjoyment of smell. The whole process of conception and production is the enjoyment of consciousness and touch, ha ha ~ ~ ~ isn't it? When you carefully prepare a food, your body senses will give full play to their potential. It's exciting. When you look at your carefully made achievements, your sense of achievement can't be expressed in words

Production steps:

Step 1: Boil the purple potato.

Step 2: mix dry milled glutinous rice flour and water milled glutinous rice flour evenly, cook purple potatoes, and cut a few knives into the basin.

Step 3: heat the Guoli milk and pour it into the basin (it is also feasible to add milk powder to increase the milk flavor of peel).

Step 4: knead into a smooth dough and cover with a wet drawer for 20 minutes.

Step 5: prepare the stuffing, pour the black sesame and peanut kernel into the crusher and crush them.

Step 6:

Step 7: pour into the basin, then twist the walnuts into small pieces with scissors (increase the taste and visual sense of filling), and then add honey and sesame oil.

Step 8: after mixing, dilute the cooked rice flour with boiling water, pour it into the stuffing and mix well to increase the moisture of the stuffing.

Step 9: each dosage is about 40g, just like yuanxiao.

Step 10: before molding, the most important thing is to evenly spread salad oil on the surface of the wrapped dough. First, it is good for demoulding. Second, it will not crack if it is placed in the refrigerator or freezer after steaming. Don't forget this!
Happy "cook" women are elaborately making.

Step 11: Sir, it's fun to watch and join in the fun ~ ~ ~ apply: let's have a try.

Step 12: into the steamer, pad vegetable leaves anti stick (brown leaves are better), eight minutes is OK, not too long Oh~

Step 13: finished product picture: crystal clear after steaming, oh, the color is more dazzling.

Step 14: effect picture after incision.

Materials required:

Ice skin: purple potato: moderate amount

Water milled glutinous rice flour: appropriate amount (the ratio of dry milling and water milling is 5:1)

Dry milled glutinous rice flour: appropriate amount

Guoli milk: appropriate amount (can also be changed into milk powder)

Filling: Black Sesame: right amount

Walnut: right amount

All kinds of nuts: right amount

Honey: right amount

Sesame oil: appropriate amount

Cooked rice noodles: a small bowl

Note: to make this cake, if you grind glutinous rice flour with water completely, please add some glutinous rice flour (big rice flour). Otherwise, the cake will be shapeless and soft. This is because the glutinous rice flour swells badly during steaming. Dry milled glutinous rice flour: it is directly polished from dry glutinous rice, and the flour should be slightly coarse. Water milled glutinous rice flour: it is made by adding water in the production process, and then precipitation and drying. The flour is very fine. If water milled glutinous rice flour is used, sticky rice flour (big rice flour) should be added, and the ratio is 3:1. The ratio of dry milled glutinous rice flour and water milled glutinous rice flour is 5:1

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sweet