[ice skin moon cake] - preheat Mid Autumn Festival

[ice skin moon cake] - preheat Mid Autumn Festival

Introduction:

"As the Mid Autumn Festival is approaching, everyone is busy making moon cakes. The original enthusiasm for making moon cakes is not very high. I can't stand the temptation of the overwhelming world, but I still can't restrain it. I had a first try a few days ago, and the appearance is quite amazing. I really like it! Green is the taste of Matcha made with Master Zhu's Matcha powder, and pink is the color of amaranth boiling water, which makes the color of pink toot. It's refreshing and pleasant. I like it very much! "

Production steps:

Step 1: prepare the required materials

Step 2: put 60g of glutinous rice flour, all glutinous rice flour and clear noodles into a frying pan, stir and fry over low heat until yellowish and cooked, turn off the heat. Stir fry the remaining 20 grams of glutinous rice flour in the same way and put it into a container for later use.

Step 3: add sugar powder into the fried glutinous rice flour, glutinous rice flour and clear noodles, and stir well.

Step 4: add corn oil and stir well

Step 5: add a small amount of water to the pot, put the washed amaranth into the pot, boil until the vegetable juice is very red, then turn off the heat, and filter out the vegetable juice with gauze.

Step 6: pour the vegetable juice into the fried powder while it is hot (the amount of the vegetable juice is not weighed, add it according to the situation), and stir while pouring. Knead the dough into a medium hard and soft dough and let it stand for 10 minutes to cool the dough thoroughly. Then the ice skin is ready.

Step 7: take 25 grams of dough, 25 grams of filling, round. (I use 50g moon cake mold, the amount of filling and ice skin is 1:1, and the filling is "seven style small package moon cake filling")

Step 8: knead the round ice skin into the original sheet, put the filling in the middle, close the mouth, and wrap the filling.

Step 9: pour a small amount of fried glutinous rice flour into the mooncake mold, shake evenly and knock out all the surplus flour. Then put the moon cake ball into the mold.

Step 10: buckle the mold upside down on the operating platform, and press the mold handle gently with the palm until the head feels unable to move.

Step 11: 11. Pick up the mold with both hands and press the spring lightly, the moon cake will be easily demoulded, and a beautiful moon cake will be made.

Step 12: look at the moon cake of Matcha! Matcha moon cake: 45g glutinous rice flour (15g fried and put in mould for anti sticking), 20g glutinous rice flour, 15g clear flour, 10g corn oil, 20g sugar powder, 115g milk, and 10-20g Matcha powder

Step 13: add Matcha powder (10-20g, according to your favorite color) into the fried powder, and stir well. (stir frying method is the same as that of pink ice skin)

Step 14: add corn oil and stir well.

Step 15: heat the milk to scald, pour it into the fried powder, and stir while pouring

Step 16: knead the dough into a soft and hard medium dough, let it stand for 10 minutes, let the dough cool thoroughly, and then make the ice skin

Step 17: other production methods are the same as that of pink ice skin moon cake

Step 18: look at my two color moon cake! I think it's beautiful! The method is super simple. Take about 10 grams of ice skin with color, roll it round and put it into the mold, flatten it with your fingers, spread the flower pieces in the whole moon cake mold, then reduce the ice skin and stuffing of moon cake by 5 grams each, wrap it well and press it out in the mold. (it doesn't need to be pressed. It can be covered)

Materials required:

Glutinous rice flour: 80 grams (20 grams) fried, put in the mold anti stick

Sticky rice noodles: 40g

Chengmian: 30g

Corn oil: 20g

Amaranth: moderate

Powdered sugar: 45g

Note: 1. The amount of liquid used in the ice crust should be added according to the situation. The dough should be moderately soft and hard, which is slightly softer than the dough used to make bread. 2. This kind of frying method is suitable for the ice skin with color. If you want to make the primary color, it is suggested to use the steaming method. After mixing the liquid and powder, steam them and cool them in the air before making them. The ice skin made in this way is crystal clear and has a more "ice" feeling. 3. I didn't make moon cake stuffing by myself. Instead, I used ready-made stuffing. I felt that ice crust with cranberry stuffing was more delicious. 4. Ice skin moon cakes taste better when refrigerated, and can be preserved for a long time if frozen. 5. Remove the Matcha from the original ice skin, mix other materials and steam them. 6. I feel that steamed ice skin tastes better than fried ice skin.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet