Coconut milk yellow ice skin moon cake

Coconut milk yellow ice skin moon cake

Introduction:

"I always prefer Cantonese style moon cakes. Even though many people think they are sweet and greasy, I have always been fond of them. Although I usually don't like to eat too sweet food, Cantonese style moon cakes are a special case. This year is the Mid Autumn Festival. After making a lot of Cantonese style moon cakes, I suddenly want to make a change and try ice skin moon cakes. I found the ice skin Recipe on the Internet and made the stuffing myself. I feel it's quite successful. "

Production steps:

Step 1: soften the butter at room temperature and stir well.

Step 2: add sugar to the butter three times. Stir well after each addition.

Step 3: add the eggs in three times, and stir evenly after each addition.

Step 4: add milk and stir well.

Step 5: add Chengfen, Jishi powder and coconut, stir well.

Step 6: steam for about 25 minutes, stir every few minutes, steam until transparent, cool and knead into a ball.

Step 7: mix milk, corn oil and powdered sugar.

Step 8: mix glutinous rice flour, glutinous rice flour and Chengfen evenly.

Step 9: pour the powder into the milk liquid, stir well and let stand for 20 minutes.

Step 10: steam over high heat, stir constantly, steam until the moisture is dry, the dough is transparent, take out and let cool.

Step 11: take appropriate amount of dough, add custard powder and knead well. (this step can be omitted if making monochrome moon cake)

Step 12: take 25 grams of dough and 25 grams of stuffing.

Step 13: press the dough into a bowl with thin middle and thick edge by hand, and place the filling in the middle.

Step 14: put the dough in your hand, use the other hand to push the dough upward from the bottom, wrap the stuffing and seal

Step 15: take right amount of yellow dough and press it into square shape, then press it on the pattern of moon cake. (this step can be omitted when making monochrome moon cakes)

Step 16: put the white moon cake blank into the moon cake mold and press it out.

Materials required:

Glutinous rice flour: 90g

Sticky rice noodles: 60g

Chengfen: 45g

Milk: 330g

Powdered sugar: 60g

Corn oil: 30g

Custard powder: right amount

Butter: 50g

Sugar: 150g

Eggs: 3

Coconut: right amount

Note: if you feel that the dough touches your hands, you can stir fry some glutinous rice flour in advance to prevent the dough from touching your hands, but don't use too much, too much will affect the feeling of ice skin.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet