Bright yellow ice skin moon cake recipe-Chinese Food-best chinese food recipes-cooking food

Step6:Boil a pot of water. Then put the mixing bowl into the pot. Cover the pot. Steam over high heat for 25 minutes. Do not let the water vapor drop into the bowl during the steaming process. Take out the bowl after steaming and row with chopsticks for heat dissipation

Step7:After the steamed batter is cooled a little, put on the anti sticking PVC gloves and knead the batter into a ball. For the time being, it is not necessary to cover the film or put it into the bag to prevent the surface from drying out

Step8:Let's make the cream filling. Add the softened salt free butter to the sugar powder. Beat it with the electric egg beater until it's fluffy

Step9:Add cream in batches. Continue to beat evenly with electric beate

Step10:Add three eggs at normal temperature in several times. After each addition, beat them evenly and then add the next egg until the three eggs are added

Step11:Add milk powder and Chengfe

Step12:Use the hand eggbeater to stir evenly. Boil a pot of water in the gas stove. Then put the cream paste into the boiling water pot and steam it for 10 minutes. Take it out and mix it evenly, and then continue to steam for 5 minutes. Then open the lid of the pot and steam it while stirring until the cream filling is dry and agglomerated

Step13:Steamed cream stuffing with dried cranberries. Dried cranberries need to be soaked in cold water in advance. Drain the water and cut into pieces

Step14:Mix the dried cranberries with cream fillin

Step15:The dough made in step 7 is divided into four small dough. Add 1g Matcha powder, 1g purple potato powder, 1 drop of red food pigment and 1 drop of yellow food pigment respectively

Step16:Dough in four color

Step17:Wash and dry the moon cake mold and flower pieces. Take a little bit of color dough and fill the hollow part of the flower pieces. Then put the flower pieces into the mold. Then take the original color dough and wrap it into Cranberry cream filling (the ratio of dough and filling is 1-1. If it is 50g mold, then take 25g for each dough and filling. I use 65g mold, so take 32g for each dough and filling). After wrapping, put it into the mold. Press it vertically and gently to the bottom . just pick up the mold and push it out. A beautiful ice moon cake is ready

Step18:Another flower piece. The same way. Is this flower beautiful when printed?

Step19:It can be straigh

Step20:

Step21:

Cooking tips:1. The dough paste can be covered with fresh-keeping film during the steaming process and then put into the steamer for steaming. This can effectively prevent the water from dripping into the paste; 2. After steaming the cream filling for 10 minutes, stir it with a scraper to prevent the bottom of the paste; 3. The prepared ice skin moon cake can be refrigerated for about 4 hours before eating. The taste is better. There are skills in making delicious dishes.