Chinese Food
Ice moon cake in four colors
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Cooking ingredients
Cooking Steps
Step1:Mix sugar, milk, condensed milk and salad oil.
Step2:All powders are mixed, sieved and added to the mixture.
Step3:Mix well.
Step4:Sift the batter twice. Let stand for 30 minutes.
Step5:Put it in the steamer.
Step6:Cover it with a plate when steaming, so as not to let the steam in. Steam for about 25 minutes.
Step7:Steam and stir.
Step8:I just tossed the dough in the chef for 5 minutes while it was hot. Knead until smooth and elastic.
Step9:Take out a quarter of the dough and add cocoa.
Step10:Knead evenly. Make cocoa dough.
Step11:Put in Matcha and Monascus powder in turn. Make green dough and pink dough. The remaining white is also rubbed round.
Step12:Put it in a fresh-keeping bag and refrigerate it for more than one hour.
Step13:Divide the bean paste filling into 25g ones. The other skins are also divided into 25 grams.
Step14:Roll out a leather bag and put in the stuffing.
Step15:Round.
Step16:Roll the ball with pastry powder. Sprinkle cooked powder on the mould. Then pour out the surplus. Put the ball in the mold.
Step17:Press down with force. Push out the moon cake.
Step18:You can also use other color dough. Put it on the flower petals of the mold.
Step19:Put another color of dough in.
Step20:Pressing out mooncakes is a pattern. You can give full play to it. What pattern you want to make depends on the mold and your creativity.
Cooking tips:1. The mold I use is 50g. The filling and skin are 25g. Adjust the dosage according to the size of my own mold. 2. After steaming, kneading evenly and in place is the key to delicate ice skin and Q. It can be stirred by chef. It's not afraid of scalding, and it's easy. After kneading, the dough is refrigerated for more than one hour. It is more flexible and easy to operate. 3. This recipe doesn't stick to hands. The stuffing I know is in the same proportion as the skin. I think too much stuffing is easy to expose. It affects the beauty. There are skills in making delicious dishes.
