snow skin mooncake

snow skin mooncake

Introduction:

"The Mid Autumn Festival is coming. I see that many people have made many kinds of moon cake recipes. I've never made moon cakes before. I'm afraid of hard work and failure. In order to cope with the situation, we'd better pick up the simplest ice skin moon cake to make. It's really easy to find out. My daughter has learned how to make her own ice skin when she's older Give me moon cakes, ha ha

Production steps:

Step 1: 50g glutinous rice flour, 50g glutinous rice flour and 30g Chengfen

Step 2: mix the three kinds of flour evenly

Step 3: sift the flour

Step 4: add 30g white granulated sugar and mix well

Step 5: add 185 ml milk in batches and stir until there are no particles

Step 6: pour in 25 ml of salad oil

Step 7: mix well

Step 8: after steaming the steamer, cover the batter bowl with plastic wrap and steam for 25 minutes

Step 9: take out the steamed dough and cool it

Step 10: when cooling the dough, pour the right amount of glutinous rice flour into the pan

Step 11: stir fry slowly over low heat until the flour turns slightly yellow and has flour aroma. Turn off the heat and use it as instant noodles after cooling

Step 12: steam the cooled ice skin and knead the floating oil into dough by pressing and kneading with the back of your fingers

Step 13: divide the skin and filling into 3:2. My moon cake mold is 50g, so I divide the homemade red bean paste into 20g and knead it into a ball

Step 14: divide the ice into 30g pieces and knead them into a ball

Step 15: dip your hand on the face and take a portion of the ice skin and press it flat

Step 16: put in the bean paste stuffing and wrap it like tangyuan

Step 17: put a little flapping face into the moon cake mold to prevent sticking, pour out the extra flapping face, then put the finished moon corps into the mold, close the mouth outward, and gently press the protruding part at the bottom with your hand, and dip a little flapping face

Step 18: press out vertically

Materials required:

Glutinous rice flour: 50g

Sticky rice flour: 50g

Chengfen: 30g

Milk: 185ml

Red bean paste: right amount

Sugar: 30g

Salad oil: 25 ml

Note: 1. Chengfen is wheat starch. 2. Milk can also be changed into water, and the taste will be lighter. 3. The surface of fully steamed ice dough is very flat, and there is no depression in the middle. During the dispersing inspection, the color inside and around is the same, milky white with a sense of transparency. If the middle part is whiter than the edge of the bowl, it means that it is not steamed through, and more time is needed. If the formula is doubled, the steaming time should be extended for more than 10 minutes.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: sweet