Milk fragrant purple potato ice skin moon cake

Milk fragrant purple potato ice skin moon cake

Introduction:

"It's the first time to make ice skin moon cakes. I've seen everyone's, and combined with my own ideas, it looks average and tastes OK."

Production steps:

Step 1: peel, wash and cut the purple potato

Step 2: steam the purple potatoes in a pot until they are well cooked, take them out and pound them into purple potato paste

Step 3: add a little glutinous rice flour and light cream into purple sweet potato paste, knead into a ball, and leave for 10 minutes

Step 4: steam in boiling water for 15 minutes, remove and stir with chopsticks until smooth and even

Step 5: pour milk, powdered sugar and salad oil into the basin and stir well

Step 6: pour glutinous rice flour, glutinous rice flour and wheat starch into another bowl. Slowly pour the milk mixture in the previous step into the powder, and stir while pouring until it is evenly mixed. Sift 1-2 times

Step 7: after sieving, let it stand for half an hour. Cover the surface with plastic wrap, put it into a steamer with boiling water, steam over high heat for 25 minutes

Step 8: stir the steamed batter with chopsticks while it is hot until it is smooth and even. Use after the batter is cooled. Similarly, if you want to cool as soon as possible, you can spread it on a plate and put it in the refrigerator

Step 9: prepare some cake flour. If there is no ready-made cake flour, put the glutinous rice flour into the pot and stir fry it over low heat until it turns slightly yellow. Dip in a little taste, no powder taste, it means cooked. After cooling, it becomes cake powder

Step 10: divide the ice crust batter and purple potato stuffing into small portions after cooling. The ratio of skin and stuffing is 6:4. If you make 63 grams of moon cake, divide the ice crust into 38 grams and purple potato stuffing into 25 grams

Step 11: stick a little cake powder on your hand to prevent sticking, flatten the purple sweet potato stuffing with ice skin in the palm of your hand, wrap the purple sweet potato stuffing with ice skin, and pinch it tightly

Step 12: sprinkle some cake powder in the moon cake mold, shake it, make the cake powder evenly stick on the moon cake mold, then knock the moon cake mold in the palm of your hand, knock out the surplus cake powder, and put the wrapped dough into the moon cake mold

Step 13: shape the moon cake. At this point, the ice skin moon cake is ready. The ice skin moon cake is the best when it is refrigerated for several hours

Step 14: it looks good

Step 15: add some coconut milk, good coconut fragrance

Materials required:

Glutinous rice flour: 45g

Sticky rice noodles: 35g

Clear noodles: 20g (wheat starch)

Sugar powder: 50g

Salad oil: 20ml

Cake powder: appropriate amount (fried glutinous rice powder)

Milk: 185ml

Purple potato stuffing: right amount

Note: after the ice skin is steamed, it should be completely cooled before filling, otherwise it will stick to the hand. It's normal for the ice rind to stick to the hand after cooling. It can be solved by dipping the hand with the right amount of cake powder. If it is still too sticky to operate after cooling, one possibility is that the bowl is not covered with plastic film during steaming, which leads to excessive moisture. The other possibility is that the ice skin is not fully steamed, which leads to stickiness

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: milk flavor