Purple potato ice skin moon cake

Purple potato ice skin moon cake

Introduction:

"The Mid Autumn Festival is coming. I'd like to have an ice skin moon cake. It's super elastic."

Production steps:

Step 1: pour milk, salad oil and powdered sugar into a small bowl and stir well.

Step 2: pour in glutinous rice flour, glutinous rice flour and clear noodles, and stir well.

Step 3: sift into a bowl and let stand for 20 minutes.

Step 4: cover with plastic film.

Step 5: put into the steamer and steam for about 25 minutes.

Step 6: after steaming, take out the pot.

Step 7: stir with chopsticks.

Step 8: make smooth dough.

Step 9: divide into 30 grams of small dough.

Step 10: divide the purple sweet potato filling into 20 grams.

Step 11: roll a small dough into a dough and wrap it with purple potato stuffing.

Step 12: wrap and roll in the pastry.

Step 13: Sprinkle cake powder in the mold and pour out again to prevent sticking. Put the wrapped dough into the mold and press down the mold with force.

Step 14: gently push out, take out, ice skin moon cake OK.

Step 15: look at the effect, isn't it.

Materials required:

Glutinous rice flour: 45g

Sticky rice noodles: 35g

Chengmian: 20g

Powdered sugar: 50g

Milk: 185g

Salad oil: 16 g

Note: 1, about cake powder: take the right amount of glutinous rice flour into a clean, water-free and oil-free pan, stir constantly over low heat, turn frequently until the glutinous rice flour slightly changes color, this cooked glutinous rice flour is cake powder, used to prevent sticking during operation. 2. Otherwise, it is not easy to use too much ice cream.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet