Pineapple ice skin moon cake

Pineapple ice skin moon cake

Introduction:

"Turn to ice skin moon cakes. The first time I made ice skin, I used Jun Zhi's prescription, and I felt pretty good. I've run out of pineapple stuffing. I'm using the ready-made moon cake stuffing I bought here. "

Production steps:

Step 1: prepare materials for ice skin

Step 2: pour milk, powdered sugar and oil into a large bowl

Step 3: mix well

Step 4: pour the three powders into a large bowl and add the milk mixture

Step 5: mix well

Step 6: sift twice

Step 7: pour into the container, cover with plastic film and let stand for half an hour

Step 8: steam over high heat for 25 minutes

Step 9: remove and stir while hot

Step 10: knead into smooth dough and cool it

Step 11: split into 18 grams of each dose

Step 12: divide the pineapple stuffing into 12g balls

Step 13: take a piece of the preparation and use the cutting knife to smear it into a disc with thick middle and thin edge

Step 14: add pineapple stuffing

Step 15: wrap up

Step 16: tuck down

Step 17: put a small amount of cooked glutinous rice flour in the moon cake mold, shake it evenly and pour it out

Step 18: put in the moon cake

Step 19: buckle on the table, push down the handle and compact

Step 20: lift the moon cake mold and push out the moon cake

Materials required:

Glutinous rice flour: 45g

Sticky rice noodles: 35g

Chengmian: 20g

Powdered sugar: 50g

Milk: 185g

Corn oil: 18g

Pineapple filling: 205g

Note: the ratio of skin to stuffing is 6:4. After steamed, the stuffing should be completely cooled. When steamed, the stuffing should be covered with fresh-keeping film to prevent the steam from dripping into the prepared moon cake. If you put it in the refrigerator for several hours, it will taste better

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet