The best ice skin formula yellow ice skin moon cake

The best ice skin formula yellow ice skin moon cake

Introduction:

"For the first time, I used a gentleman's recipe - 45g of glutinous rice flour, 35g of sticky rice flour, 20g of Chengfen, 185g of milk, 50g of sugar flour, 20ml of salad oil. As a result, the ice crust was super sticky and could only be kneaded with a lot of cake powder. The moon cake was covered with a thick layer of white powder. The color was not transparent and the taste was not good. For the second time, I used the recipe of rainbow in the wind - 100g of Chengfen, 50g of glutinous rice flour, 150g of milk, 25g of salad oil and 25g of granulated sugar. This second time, the ice rind is super easy to shape, and it doesn't stick to your hands at all. You can knock out the shape without powder in the mold, but the color of the ice rind is not transparent, the crust is too hard, and the taste is too sticky. The third time, I adjusted the amount of Chengfen and glutinous rice flour in the rainbow's fangzili It was changed into 50 grams of Chengfen, 100 grams of glutinous rice flour, 150 grams of milk, 25 grams of salad oil and 25 grams of granulated sugar. As a result, the ice rind is very good, not too sticky, moderate soft and hard taste, and bright color. I'm satisfied. In the past two days, when I saw Yaoyao's blog, I realized that she was the same as me. She tossed about several times, and she changed the recipe of rainbow in the wind just like me. Then she made delicious ice skin. Ha ha! In the next world, there are almost all those who love to toss. Practice is the only standard to test truth

Production steps:

Step 1: add sugar into the milk and stir evenly. Heat the milk over low heat until the sugar dissolves. When the milk is about to boil, leave the heat. (this step is very important. When I made the milk for the first time, I didn't heat it. The milk is ice and the sugar doesn't dissolve enough. Moreover, the glutinous rice flour and Chengfen added later are not easy to dissolve, and the steamed product is not smooth.).

Step 2: pour in the sifted Chengfen and glutinous rice flour while it is hot.

Step 3: stir quickly to make a batter.

Step 4: divide into three equal portions, add pigment and sesame oil to the other two portions, stir them evenly, steam them for 15-20 minutes, and then take them out to cool (in the introduction of the steps of rainbow in the wind, some of them need to be steamed and stirred at the same time, because I use hot milk to stir the flour, and the glutinous rice flour has grown evenly, so I don't need to stir it again, just need to steam it, which is also easier).

Step 5: soften the butter at room temperature.

Step 6: beat the egg beater at low speed until smooth.

Step 7: add sugar and beat until white.

Step 8: add the egg in two to three times and beat well.

Step 9: sift all the powders and add them to the bowl.

Step 10: mix well.

Step 11: steam in the steamer for about 30 minutes, take it out every 10 minutes, stir it with the egg beater, and then steam in the steamer.

Step 12: after steaming, stir it while it's hot, then press it with a rubber scraper until it's smooth, wrap it with plastic wrap, and refrigerate for more than 1 hour.

Step 13: divide the cooled ice crust and cream filling into 8 equal parts. I use 63g moon cake mold, so the crust material should be divided into 30g and the cream filling should be divided into 33g.

Step 14: take a cake skin, flatten it, and put a cream filling on it.

Step 15: gently push in the palm of your hand to wrap the mouth and round it into a rough moon cake.

Step 16: sprinkle a small amount of cake powder into the mold, put the moon cake blank into it, press it flat by hand, and then knock it out gently, and the ice skin moon cake is ready.

Materials required:

Chengfen: 10g

Glutinous rice flour: 100g

Milk: 150g

Egg: 80g

Milk powder: 25g

Butter: 40g

Custard powder: 10g

Salad oil: 25g

White granulated sugar: 25g

Essential oil: 1ml

Sugar: 25g

Note: ice making process: step 1-4. The production process of cream yellow filling: step 5-12. The production process of milk yellow ice skin moon cake: steps 13-16: wrap the ice skin moon cake with preservative film or put it into a box, refrigerate it in the refrigerator for one night, and then eat it. The taste is better. The moon cake cut in the picture is the first time I made it. The skin of the cake is too soft and sticky, the pattern is not obvious, and the skin is rough and not good-looking. The finished product picture above was made for the second time. The color is not very transparent. It feels a little hard. The finished product in the box above is made for the third time. The pattern is very clear and the crust looks very bright. Therefore, I suggest you try this recipe if you want to try ice skin moon cakes and don't want to be made too big by the sticky dough.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet