You can make moon cakes without an oven

You can make moon cakes without an oven

Introduction:

"Since the children came to primary school, time is very tight. We have a long way to go, and we have been delayed for a long time. The steps of cooking and Nostoc flagelliforme can't keep up. The overstock is too much. It's a little boring. In the past years, they all made crispy moon cakes. Although they were delicious, they also wanted to change this pattern and try other ones. Ice skin sounds beautiful. I haven't tried this yet. I was busy all the time. After dinner, I started to make corn stuffing. I took the time to make an ice rind, which was not perfect due to lack of experience. But what suits one's own taste must be great and hygienic. I wait until I get the kids and rush home to shoot. The good guy is a little deformed when I don't pay attention to the small hand. "

Production steps:

Step 1: Materials: amaranth 4, gardenia 4, glutinous rice flour 45g, glutinous rice flour 35g, corn starch 20g, vegetable oil 18G, homemade corn filling 30g, right amount of sugar

Step 2: wash the amaranth, put it into the pot and boil it in water. When the color is out, take out the amaranth, put the juice in the air and let it cool. Peel the gardenia and blanch it in boiling water to make it yellow. (I don't know when I accidentally deleted the original step diagram.)

Step 3: pour the sugar into the sifted glutinous rice flour.

Step 4: take out 1 small spoon of flour, pour in 160 grams of amaranth juice, stir until there are no particles, pour in 15 grams of corn oil, the remaining small spoon of glutinous rice flour, pour in an appropriate amount of Gardenia juice, stir.

Step 5: pour in corn oil and stir well.

Step 6: steam in cold water

Step 7: stir fried glutinous rice flour, a little yellow, no powder flavor is OK.

Step 8: stir the steamed glutinous rice balls evenly, and then stir them into the glutinous rice balls to cool and set aside.

Step 9: knead the glutinous rice husk into a round shape by hand and put it in the corn filling. I put a little yellow glutinous rice skin at the top of my mouth and pressed it into a mold.

Step 10: beautiful ice skin moon cake is ready.

Materials required:

Amaranth: 4

Gardenia jasminoides Ellis: 4 capsules

Glutinous rice flour: 45g

Sticky rice noodles: 35g

Corn starch: 20g

Sugar: 30g

Vegetable oil: 18g

Corn filling: right amount

Note: the ice skin should be completely cooled after steaming, otherwise it will stick to the stuffing. It is normal for the ice skin to stick to the stuffing after cooling, as long as it is dipped with the right amount of cake powder. Cover well when steaming to avoid too much moisture to cause too sticky. I don't have wheat starch, so I use corn starch instead. If you have wheat starch, you'd better use it.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet