Original ice skin moon cake

Original ice skin moon cake

Introduction:

"The annual Mid Autumn Festival This year's Mid Autumn Festival is far away from the national day, and I don't have to rush back to my parents' home, so I don't have to wait for the company to announce the holiday time. Supermarkets and stores are full of people. Thank you for buying festival gifts. Moon cakes are the first to bear the brunt. Mom and dad repeatedly told us not to send moon cakes home, so we were too lazy to buy them. Later, I thought, "no moon cake, no Mid Autumn Festival. I'd better make some ice skin moon cakes myself."

Production steps:

Step 1: pour the ice skin moon cake powder into a clean bowl.

Step 2: add 200g of cold water.

Step 3: mix well (it will appear that there is a lot of water at the beginning, and it will be just ready after mixing well)

Step 4: knead into dough.

Step 5: add butter in several times to blend with the dough.

Step 6: seal the dough with plastic wrap and refrigerate for 30 minutes.

Step 7: divide the red bean stuffing and chestnut stuffing into 13 equal parts, about 25g each.

Step 8: take out the dough from the refrigerator and divide it into 13 portions.

Step 9: take an ice cream and press it into a small round cake by hand.

Step 10: put a red bean filling in the middle of the round cake and slowly tighten it with tiger mouth.

Step 11: dip the ice skin moon cake embryo into the cake powder.

Step 12: put the moon cake embryo dipped in hand powder into the mold to be compacted.

Step 13: finished product.

Materials required:

Ice skin moon cake powder: 200g

Red bean moon cake filling: 200g

Chestnut moon cake filling: 100g

Cake powder: 25g

Liangbaikai: 200g

Notice: put the moon cake into the refrigerator to freeze, remember it's frozen, not refrigerated.

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet