Chinese Food
White bean and egg yolk ice skin moon cake
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Icy skin moon cake. Compared with other mooncakes, it's easier to make. It doesn't need an oven. It can be eaten immediately after it's made. Unlike Guangyue, it needs to return oil for a few days. This time, Baiyun bean is used to make white bean paste filling. It's very sweet and delicious. It's added with several colors. The skin powder is very tender and beautiful ~
Cooking ingredients
Cooking Steps
Step1:So mix the materials well. Steam for 15 minutes. Stir twice.
Step2:After steaming, put on disposable gloves and knead into a ball. Divide into 4 parts. Add strawberry powder, taro powder, tea powder and other color powder respectively and knead well.
Step3:The dough is divided into 25g each. Flatten the dough and wrap it into the white bean paste and egg yolk filling (25g).
Step4:After all the dough is wrapped into the pit, a thin layer of hand powder is applied to each dough, which can be molded with mooncake.
Step5:It can also be pressed into shape with jelly mold. The jelly mold is relatively small and the total amount is controlled at about 40g.
Step6:Finished jelly mold.
Step7:It can also be made into roses.
Cooking tips:1. The yolk is the yolk taken from the salted duck egg. Sprinkle some wine and bake in the oven for about 10 minutes. Cut it in half and wrap it in white bean paste. 2. Add a little color powder. Light color has appetite. 3. Hand flour - raw glutinous rice flour microwave oven for 2 minutes. Sift. 4. The moon cake will taste better after being refrigerated for 2-3 hours. There are skills in making delicious dishes.
