Mid autumn warm up: Crisp Plum ice skin moon cake

Mid autumn warm up: Crisp Plum ice skin moon cake

Introduction:

"In the twinkling of an eye, the Mid Autumn Festival is coming again. Moon cakes are indispensable_ Ha ha. Last year, I made a Cantonese style lotus egg yolk moon cake. This year, I changed it. I tried to make ice skin moon cake twice. It's a practice before the Mid Autumn Festival

Production steps:

Step 1: prepare the crust material.

Step 2: add the white sugar into the milk and heat it in the pan with low heat until the sugar dissolves. Be careful not to heat the milk too high.

Step 3: after sifting the powder, add condensed milk, salad oil and milk.

Step 4: stir the material evenly, do not have particles, otherwise it will affect the taste, this step should be patient.

Step 5: put the batter on the pan and steam for 15-20 minutes. Stir several times during the process.

Step 6: steam dry after 15 minutes, take out the steamed dough and let it cool.

Step 7: take right amount of glutinous rice flour and stir fry it in a pan without water and oil until it turns slightly yellow. This is cake flour.

Step 8: divide the dough into 3 equal parts.

Step 9: add Matcha powder and cocoa powder into the two dough, wrap them with plastic wrap, and put them in the refrigerator for standby.

Step 10: prepare the filling materials.

Step 11: divide the stuffing into 12 portions, each about 28g.

Step 12: put the right amount of honey beans into the stuffing, and rub them round.

Step 13: sprinkle a little cake powder on the chopping board, take out the cake skin and divide it into 12 parts.

Step 14: pack the filling into the crust.

Step 15: tighten the tiger mouth and wrap it slowly.

Step 16: put the wrapped mouth down one by one.

Step 17: Sprinkle cake powder into the mold to help demould the moon cake, not too much.

Step 18: press the moon cake into the mold.

Step 19: demould the moon cake and brush the cake powder off the surface with a small brush.

Step 20: it's done. Put the moon cake into the refrigerator for better flavor.

Materials required:

Chengfen: 100g

Glutinous rice flour: 50g

Milk: 150g

Cake powder: right amount

Crisp Plum filling: 330g

Honey bean: 60g

Matcha powder: right amount

Cocoa powder: moderate

Salad oil: 25g

Sugar: 25g

Condensed milk: 25g

Precautions: 1. The mold I used in this recipe is 8 pieces of 63g moon cake mold, which can make 12 moon cakes. 2. Ice skin moon cake skin should not be too thin, otherwise you will see the filling, affect the appearance, I am 30g skin with 33g filling, you can refer to. 3. The shelf life of ice skin moon cake should not be too long, so it should be eaten as soon as possible. This is my first time to make ice skin. There are still many things to improve. Ha ha, it seems that practice is the truth.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: milk flavor