Cream blueberry ice skin moon cake

Cream blueberry ice skin moon cake

Introduction:

"When I made cream blueberry stuffing, I planned to use it to make an ice moon cake. If you want to add some color to the skin, add blueberry sauce to the ingredients. But I didn't dare to add more. As a result, the skin color is not very obvious. "

Production steps:

Step 1: prepare materials for ice skin

Step 2: pour a small amount of milk into the blueberry sauce

Step 3: mix well

Step 4: pour blueberry milk, powdered sugar, oil and milk into a large bowl

Step 5: mix well

Step 6: pour the three powders into another bowl and add the milk mixture

Step 7: mix well

Step 8: sift twice

Step 9: pour into the container, seal the plastic film and let it stand for half an hour

Step 10: steam over high heat for 25 minutes

Step 11: remove

Step 12: stir while hot

Step 13: knead into a smooth dough and let cool

Step 14: divide into 18 grams of flour

Step 15: divide the cream blueberry stuffing into 12g balls

Step 16: press and wipe the flour agent into a disc with thick middle and thin edge

Step 17: put in the filling

Step 18: Pack

Step 19: tuck down

Step 20: put a small amount of cooked glutinous rice flour in the moon cake mold, shake evenly and pour out

Step 21: put in the wrapped moon cake

Step 22: buckle the mold on the table, push down the handle and compact

Step 23: lift the mold and push out the moon cake

Materials required:

Glutinous rice flour: 45g

Sticky rice noodles: 35g

Chengmian: 20g

Milk: 180g

Powdered sugar: 50g

Corn oil: 18g

Blueberry Jam: 10g

Cream blueberry filling: 170g

Note: here is a 30g moon cake. The ratio of skin to stuffing is 6:4. When steaming, cover it with fresh-keeping film to avoid steam dripping into the ice skin. The moon cake should be refrigerated and should not be put for a long time

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet