Cranberry ice skin moon cake

Cranberry ice skin moon cake

Introduction:

"In fact, I don't like moon cakes very much. Every year I eat moon cakes until they get moldy, but I don't finish them, and finally I throw them away. I didn't plan to make moon cakes this year. When I went to a bakery yesterday, I saw a lot of new moon cake stuffing that I hadn't eaten before, so I began to grow grass in my heart. In addition, the moon cake activities were as hot as tea, so I had to support it. So, I chose several flavors, one of which is the cranberry moon cake filling. In fact, it's healthier to make stuffing by myself, but I'm very lazy. I'm too lazy to fry stuffing by myself, which is also troublesome. Cranberry natural fresh taste, sour sweet, sweet and not greasy

Production steps:

Step 1: prepare the required materials.

Step 2: mix the milk, salad oil and sugar, then add the glutinous rice flour, glutinous rice flour and clear noodles.

Step 3: sift the batter.

Step 4: let it stand for 30 minutes.

Step 5: steam the powder paste over high heat for 15 minutes.

Step 6: steam and disperse.

Step 7: cool slightly, knead the ice skin into a smooth dough by hand, cool completely, and refrigerate for half an hour.

Step 8: take appropriate amount of glutinous rice flour and fry it in a pan.

Step 9: stir fry until yellowish and serve.

Step 10: divide the cranberry stuffing into 45 grams and shape it into a circle.

Step 11: take out the frozen ice skin, take a small piece, and then rub it into a circle. (I didn't weigh the leather, about 25g)

Step 12: flatten the crust again.

Step 13: put the stuffing on the rind.

Step 14: hold it with your left hand and slowly push it up until the stuffing is completely wrapped.

Step 15: stick some cooked glutinous rice flour on the wrapped ice dough.

Step 16: sprinkle some cooked glutinous rice flour in the mold, let the cooked glutinous rice flour stick to the mold wall evenly, and then knock out the excess cooked rice flour with two strokes.

Step 17: then put the smooth side of the wrapped dough into the moon cake mold, and then compact the dough by hand, flattening the bottom.

Step 18: then gently push the top of the moon cake mold, and the ice skin moon cake will be pressed out.

Step 19: pressed out ice skin moon cake

Materials required:

Glutinous rice flour: 22G

Sticky rice noodles: 17 G

Chengmian: 10g

Fine granulated sugar: 25g

Milk: 92g

Salad oil: 10g

Cranberry filling: 180g

Cooked glutinous rice flour: appropriate amount

Note: after steaming and cooling, caking will be found, so at this time, like kneading, knead into a smooth dough, so as not to affect the taste of cake skin. Put the ice skin moon cake into the refrigerator for one night and you can eat it. Ice skin moon cakes must be refrigerated and can be stored for about 3 days. If you want to keep it longer, you can put it in the freezer and thaw it in advance before eating. My moon cake mold is 63g, the leather in the formula is enough to make five, and the filling is just four. For the remaining leather, I made other flavors. If you want to make more, you can increase the amount of the ingredients.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet