Fancy ice skin moon cake

Fancy ice skin moon cake

Introduction:

"This is the first time I tried to make ice skin moon cake, and I succeeded! In addition to the slightly troublesome feeling of steamed noodles paste, making moon cakes is actually quite simple. Just like doing manual labor, it is full of infinite fun and makes itself full of happiness! I don't think you can put too much oil in it, otherwise it will still stick to your hands after steaming and refrigeration. In the process of steaming, you should also remember to stir the unripe batter evenly for several times, so that it can be cooked faster. I steamed the rind twice according to the amount of two recipes, and then mixed the two together, so this time I made a total of 17 63g moon cakes. Because the filling is gone, there is still a little ice skin left in the end, which can be made next time. I feel that the ice skin with 40ml salad oil is sticky, while the ice skin with only 20ml white oil has moderate viscosity and won't stick. In this recipe, I add up the two recipes, which can make about 28 moon cakes of 63 grams. "

Production steps:

Step 1: get the raw materials ready.

Step 2: put the milk, powdered sugar and salad oil into the basin and mix well.

Step 3: mix glutinous rice flour, glutinous rice flour and Chengfen, sift and pour into the mixture to mix well.

Step 4: sift the batter twice, let it stand for 30 minutes, put it into the steamer, steam for more than 20 minutes (cover it with a plate when steaming to avoid steam inflow), and stir it halfway.

Step 5: after steaming, turn over the cooked batter until smooth and elastic, and let it cool for use.

Step 6: divide the steamed noodles into several portions, and add cocoa powder to one portion.

Step 7: add Matcha powder and Kishi powder in turn.

Step 8: knead the dough into several colors, wrap it in plastic wrap and refrigerate for more than one hour.

Step 9: divide the filling into 43 grams and the skin into 20 grams.

Step 10: put the right amount of glutinous rice flour into the pot and stir fry until it turns slightly yellow. Sprinkle a little cake powder on your hands and chopping board to prevent sticking. Then flatten the cooled rind and pack in 43 grams of filling.

Step 11: push the crust up slowly, because the crust has good ductility, until the filling is completely wrapped and rounded.

Step 12: dip the ball with cake powder, sprinkle the cooked powder in the mold, pour out the excess powder, and then put the ball into the moon cake mold.

Step 13: press down and push out the moon cake.

Step 14: you can also use dough of other colors and put it on the pattern of the mold.

Step 15: put another color of dough into the mold, and the pressed moon cake is in pattern. Can play their own creative, want to do what color according to the mold to any combination of it.

Step 16: put it into the refrigerator to eat.

Step 17: fancy ice skin moon cakes are very good-looking.

Step 18: finished product.

Step 19: it's beautiful to put the moon cake in the box, and it's easy to store in the refrigerator.

Materials required:

Glutinous rice flour: 95g

Sticky rice noodles: 85g

Chengfen: 45g

Low gluten flour: 25g

Powdered sugar: 100g

Pure milk: 385ML

White oil: 50ml

Custard powder: 10g

Matcha powder: 10g

Cocoa powder: 10g

Edible pigment: a little

Cooked glutinous rice flour: appropriate amount

Bean paste filling: 1000g

Precautions: 1. The ice skin moon cake has better flavor after refrigerated. 2. In the process of steaming flour paste, fully stir once. 3. The dough should be refrigerated for more than an hour after kneading, which is easier to operate.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet