Chinese Food
Cool and sweet moon cake with coconut cream filling and ice skin
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It's winter in the north. Is it a little strange that I'm making moon cake recipes? Hehe. For a foodie, it's time-consuming. Ice skin moon cake is made of glutinous rice flour as its main raw material. It is made of cooked skin, wrapped with cooked stuffing, shaped and refrigerated. It's a good choice for kids who don't have an oven. It's lower in fat and calories than traditional moon cakes. That's why I prefer it. The texture of ice skin is soft and waxy. Milk yellow is thick, soft and sweet, accompanied by light coconut fragrance. It is cool and sweet after refrigeration. If you like it, don't be stingy. Next Mid Autumn Festival, you can enjoy it with your family and friends.
Cooking ingredients
Cooking Steps
Step1:Prepare materials according to formula.
Step2:First make the cream yolk - salted duck egg yolk, put it on the oven and heat it. 150 degrees. Bake for 1015 minutes.
Step3:First make the cream yolk - salted duck egg yolk, put it on the oven and heat it. 150 degrees. Bake for 1015 minutes.
Step4:Mix the whole egg, Jundu wine, cream and milk. Mix well with the egg.
Step5:Sugar powder, clarified powder, low powder, milk powder, sifted. Spare.
Step6:Put the sifted powder into the mixed liquid. Mix well. Finally add the salted egg yolk and stir evenly. Be careful not to stir in circles.
Step7:Spread the butter evenly on a non stick pan.
Step8:Pour in the batter over medium and low heat. Stir it quickly without stopping. Otherwise, it will form particles.
Step9:Finally, stir to form a ball. Let it cool at room temperature. Put it in the refrigerator for cold storage. Reserve. The cream filling is ready.
Step10:Start to make ice Peel - Chengfen, glutinous rice flour and glutinous rice flour. Stir them in the basin a little. Mix the three kinds of flour together.
Step11:Coconut milk, sugar powder, milk and salad oil are mixed. Mix well by hand.
Step12:Pour all the powder into the mixed liquid and stir evenly (it doesn't matter if there are any particles).
Step13:Sift the batter through a sieve. Stir it gently again. Let it stand for half an hour.
Step14:Cover the batter with a plastic wrap. Pierce a few holes with a toothpick. Put it in the microwave for 4 minutes (or steam for 20 minutes).
Step15:Microwave batter. It's very rough.
Step16:Pour it on the silica gel pad. Rub it with your hand. It will become delicate slowly.
Step17:Until the dough becomes very smooth, tough and can be pulled out of a thick thin hand.
Step18:Divide the dough into 152 grams. Stick strawberry powder directly. It's used to make strawberry ice skin. The rest is used to make original flavor.
Step19:Just knead it evenly.
Step20:Start to split the dough. 38g / piece; filling 37G / piece. The mold is 75g. The filling ratio is 1-1. Put the split skin and stuffing into the fresh box to prevent it from drying.
Step21:Knead the ice skin separately, flatten it, and roll it out. Roll it out a little bit before and a little later to make a round face. Roll it out to make the filling the size of the palm. Wrap it around and turn it around. Finally, close the mouth.
Step22:Apply a little oil to the mould or stir fry corn starch. Press the mould. One month cake will be ready. The others will be finished in turn.
Step23:Coconut milk yellow ice skin moo
Step24:
Step25:
Step26:
Cooking tips:1. The moon cake skin can be preserved for 7 days. When eating, microwave it for 2 minutes. Freeze it for 14 days; the finished product for 23 days. But it will slowly harden. Freeze it for half a month. But it will crack. 2. To make colored powder - purple potato powder, Matcha powder, Oreo powder, coffee powder, etc. there is no fixed number of grams of color powder. But Matcha powder can not be added more. It will be bitter. Generally, 23 grams can be used; if you only make one flavor, you can directly add color powder when steaming. 3. This formula is the quantity of 8 moon cake moulds of xuechu kt7049. 4. Check if the dough microwave is cooked - use chopsticks to pull it out to see the color of the dough. It's very q-pop-up. 5. Dry salted duck egg yolk a little. It's convenient to grind it into powder. I use the cooked salted duck egg to bake. It's not easy to operate. It's recommended to bake it directly with the raw one. 6. To make cream filling, you must use a non stick pot. 7. Don't pack the stuffing while it's hot. First, it's hot. Second, it's too soft to operate. Third, it's hot
