Chinese Food
Ice skin moon cake with cream filling
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It's best to refrigerate the finished product for four hours. It tastes better overnight. Thank you for your attention to the trumpet. This recipe is made according to the taste fine-tuning of teacher Tian Yue. I failed several times before I was able to handle it. It may cause trouble for you. Sorry. Please pay attention to teacher Tianyue's recipe if you need-
Cooking ingredients
Cooking Steps
Step1:Mix the ice skin, milk oil and sugar powder. Add the glutinous rice flour, rice flour and wheat powder, mix well without particles. Sift twice and leave for 30 minutes. Steam over plastic wrap for 25 minutes. Cool, knead and refrigerat
Step2:Cream the egg with sugar and milk. Sift the wheat flour and pour it into the egg liquid. Stir a little for many times. Stir well, sift and add softened butter to mix and absorb. Steam for 20 minutes and stir every five minutes. Put the dough out of the pot and knead it for about 20 minutes. The texture is better.
Step3:Rub i
Step4:Take out the ice skin and knead the moon cake with a weight of 50g. Press 3-2. Knead the ice skin with a weight of 30g
Step5:So is crea
Step6:Open the package. Flatten the ice skin and put the cream yellow package on it.
Step7:Press out with a mould. Stir fry some cooked flour. Touch your hands. Remove the mold from the doug
Step8:Cartonin
Step9:This is the order for the Mid Autumn Festival in 201
Cooking tips:Thank you in the picture. It's Salted egg yolk. You can take out the raw egg yolk and bake it in the oven.
