Chinese Food
Ice skin mung bean cake cool dessert in summer
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The summer solstice is June 21 or 22 every year. As the saying goes, dumplings in winter and noodles in summer. Customs vary from place to place. There are also wonton eaters and so on. What are you going to eat on the summer solstice? I've prepared a cool, icy mung bean cake. It can also be called ice skin moon cake. It uses the formula of Hong Kong Ice skin moon cake. I made a little change myself. The crust is very soft. It will not be very hard after refrigeration. The taste is better
Cooking ingredients
Cooking Steps
Step1:Mung bean paste method: peel mung bean and soak it in water for 1 hour. Steam it in a steamer until it blooms. Cool it to a warm place and put it into a cooking machine to make bean paste. Put oil in the pan, pour in bean paste and stir fry with icing sugar powder. Stir until the water is dried. Cool and divide into 20g balls and rub them into circles for use.
Step2:Ice skin batter; powder mix. Add sugar and two spoonfuls of condensed milk and stir. Add milk and continue to mix. Finally, add corn oil and stir until it is delicate and you can't see the oil flowers. Rest for 20 minutes.
Step3:The basin is covered with plastic wrap.
Step4:Put the water in the steamer after boiling.
Step5:Cover and steam for 25-30 minutes. The steamed noodles are transparent and creamy white. If they are not steamed thoroughly, they can be steamed for more time.
Step6:Scoop it up while it's hot. Let it cool for use.
Step7:Stir fry the pastry while the skin is dry. That is, dry fry glutinous rice flour in the pot until it is yellowish and fragrant.
Step8:Roll the dough into shape. Wrap in a fresh bag to prevent sticking.
Step9:Prepare the green bean paste and rub it round.
Step10:The rind is divided into 25g balls. Wrap it with a plastic bag and roll it into a round skin with thin and thick edges, similar to the skin used to make dumplings. Pack in the bean paste and squeeze tightly. Stick the cake powder evenly. Put it into the moon cake mold and press it flat. Finally, press on the paper and gently lift the mold.
Step11:The pressure is OK.
Step12:Refrigerated overnight is the best.
Step13:Take a look. It's really cool.
Cooking tips:The ice skin must be steamed. After steaming, it is transparent milky white. Shovel up the dough immediately after steaming. Otherwise, it will stick to the basin when it's cold. With a 50g mooncake mold. There are skills in making delicious dishes.
