Honey melon ice skin moon cake

Honey melon ice skin moon cake

Introduction:

"This ice skin moon cake is a fruity filling, because Hami melon is not easy to boil into a ball, and you don't want to use thickener and other things, so you think of using sago to thicken it. The effect is achieved, and the sweet jam has smooth and tender sago, and the taste is also very good. It's an innovative filling. Ha ha, that's what food looks like. If you make something fresh and delicious, you can't help showing off. "

Production steps:

Step 1: peel and seed Hami melon, cut into pieces and marinate with rock sugar

Step 2: marinate for about 1 hour, and the rock sugar will melt completely

Step 3: boil over low heat until the sauce is ready.

Step 4: simmer the sago in water for 5 minutes, then soak it for about 10 minutes to make the remaining half white and the other half transparent

Step 5: remove the sago and filter out the water

Step 6: then combine the sago with the jam

Step 7: stir well, set aside and let the sago continue to absorb the moisture in the jam until the sago is completely transparent, then refrigerate.

Step 8: put all the ice rind materials into the container

Step 9: stir well and steam for 20 minutes

Step 10: after steaming, immediately stir until smooth and cool.

Step 11: take a piece of cold ice and flatten it, then wrap it in the frozen filling

Step 12: molding after packing

Step 13: demould

Step 14: the filling inside is crystal clear, and the sweet taste of melon is very rich.

Materials required:

Hami melon: 500g

Rock sugar: 50g

Sago: 50g

Glutinous rice flour: 50g

Chengmian: 25g

Sticky rice flour: 50g

Condensed milk: 30g

Sunflower seed oil: 25g

Sugar: 30g

Milk: 200g

Note: this kind of moon cake is not suitable for long-term storage. It tastes the best at that time. It can be refrigerated in the refrigerator, but it's best to eat it within 2 days!

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Fruity