Chinese Food
The warmest companion gift of Mid Autumn Festival
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Ice skin moon cake. It's a mid autumn food. From Hong Kong. In the 1980s, ice skin mooncakes were sold in the Hong Kong market, but at that time, there was only one bakery. The main reason for its name is that it is different from the traditional way of making moon cakes. Because all traditional mooncakes are made of syrup. The color is golden. And part of the raw material of the ice skin moon cake is glutinous rice. The appearance of the moon cake is white. It is kept in the freezer. It is kept in the refrigerator when it is sold. Daban bread and Western cake Co., Ltd. first launched the world's first snow moon cakes (snow moon cakes) by virtue of the group's own research and development of production technology, coupled with innovative and changeable taste matching, to bring consumers unprecedented taste experience. After several years of development, ice skin moon cakes have become the mainstream choice of Hong Kong people. According to the research findings of Oracle added value survey company
Cooking ingredients
Cooking Steps
Step1:1. Peel and soak mung bean kernels for one night. Steam them in the electric rice cooker the next day. 2. The steamed mung bean kernels are very soft and rotten, and then they will be broken (if you want to have a delicate taste, put it into the cooking machine to make it delicate
Step2:3. Add sugar and stir well. 4. Put the processed mung bean paste in the pan over medium low heat and stir continuously. Add oil from time to time when stir frying. Stir dry the water. Add more oil to make mung bean paste taste better and more delicious.
Step3:5. The box owner of the glutinous rice flour blogger said that it's best to choose Thailand's Sanxiang. So we all choose Sanxiang. 6. So do the glutinous rice flour. They all need to be screened. They need to be screened for classification
Step4:7. Sift the three ingredients and put them into the basin. 8. Add the milk into step (7) in several times to avoid pimples. Stir to a paste without pimples
Step5:9. Put in the oil finally and mix evenly. Put the mixed pulp on the steamer with boiling water. Keep stirring for 2 minutes. Wait until the pulp temperature reaches about 40 ℃. Take it out and continue stirring for a few minutes. The purpose of this is to make the oil and the pulp better integrate 10. Finally cover the fresh-keeping film and put it into the steamer.
Step6:11. Steam over high heat for 25 minutes 12. The color of the steamed dough is the same. There is oil floating around. If the middle color turns white, it means that the steam is not good. Continue to steam for another 10 minutes. The steamed dough is kneaded with disposable handbag when it is warm. It is kneaded into smooth dough. It is put into sealed bag and refrigerated for 2 hour
Step7:13. Mung bean paste is evenly divided into 40g pieces. It is rubbed into balls for standby. 14. The dough that has been refrigerated for 2 hours is not sticky at all. It is very easy to operate. The dough is evenly divided into 5660g pieces
Step8:15. Sprinkle a little hand powder on the console (the hand powder is glutinous rice powder and stir fry it in the pan over medium low heat) and press it into thin slices. Put in mung bean paste 16. Wrap it up. Dip the hand powder in the hand. Remove the excess powder. Roll the ball in the hand
Step9:17. The printing part of the moon cake mold is stained with some hand powder in advance, and then the excess hand powder is removed. Put the moon cake ball into the mold 18. The ice skin moon cake is easy to press out the beautiful pattern, so you don't need to use special force. Just press it gently.
Step10:Finished product drawin
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:Tips-1. Hand flour is to fry glutinous rice flour in a pot over medium low heat. Don't over fry it. 2. Glutinous rice flour. The proportion of glutinous rice flour is very important. So we must weigh it well. 3. Cover the fresh-keeping film when steaming the dough. 4. Steam the dough well and knead it to a smooth shape. Put it in the refrigerator for 2 hours to better operate. Don't worry about the problem of hand sticking anymore. 5. Don't press the film when mooncake Put the moon cake in the refrigerator and refrigerate it. Remember to put it in a well sealed bag or box for cooking.
