Chinese Food
Ice moon cake
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It's the first time to make moon cakes in one year since self-taught baking, and it's also a wide-ranging ice crust moon cake. In fact, there are two reasons why I didn't try. One is that my family doesn't like mooncakes very much. The other is that I think it's troublesome to clean the mooncake mold. So I haven't matched the mold all the time. And this time it's also a moon cake mold. How can I try it. There is no glutinous rice flour and sticky flour at home. I went to the supermarket specially to buy it. It's a bit difficult to operate at the beginning. I'll get used to it better when I come down from the two. How about the ice skin moon cake I learned to make for the first time? I think it's OK~~`-
Cooking ingredients
Cooking Steps
Step1:Prepare relevant ingredients in advanc
Step2:Clear powder, glutinous rice powder, glutinous rice powder and white sugar shall be mixed well. Then, milk shall be poured in several times and stirred until it is completely dissolved without particles
Step3:Add mustard oil and stir wel
Step4:Let it stand for 30 minutes, then put it into the boiling water pan. Steam and stir while boiling for about 3-5 minute
Step5:When the temperature of the batter rises to 40 ℃, leave the pot and continue to stir it into a past
Step6:Cover with high temperature plastic wrap and steam in high temperature for about 25 minute
Step7:Take out and wait for cooling - see that the surface is flat and there is no depression in the middle, and the surface is slightly oily, indicating succes
Step8:When the ice skin is cold enough not to scald, knead it repeatedly until it is smooth and covered with plastic wrap, and refrigerate it for 2 hour
Step9:Weigh the bean paste stuffing and coconut stuffing in proportion - 5 parts (big) - 40g / share; 5 parts (small) - 30g / share; 5 parts (coconut stuffing) - 10G / shar
Step10:Pack 5 small bean paste stuffing with coconut stuffin
Step11:5 parts of bean paste and coconut filling, 5 parts of bean paste filling for standb
Step12:Put a proper amount of glutinous rice flour in the pot and stir fry it slowly over low heat until the flour turns yellow slightly and the smell of flour is released, then turn off the heat
Step13:Take out the frozen ice skin. Weight split - 55g / shar
Step14:Take a pie of skin and press it with the palm of your hand. After four weeks of thin pressing, put the stuffing in
Step15:Push the cake skin to the middle with the help of the hand and tiger mout
Step16:Write production step
Step17:Wrap the mouth tightly and roll it round, then pat on some cake powder to prevent stickin
Step18:Sprinkle cake powder in the mold and knock off the extra cake powde
Step19:Put the moon cake into the mol
Step20:Press down with light force. Stay slightly. Make the pattern cleare
Step21:Lift mol
Step22:Ice moon cake is O
Cooking tips:1. Use microwave to heat coconut in advance and then cool it. 2. Use a small fire to stir fry the cooked flour. Do not put oil in until the flour is slightly yellow and the fragrance of flour is released. 3. This formula can make 10 100g ice skin mooncakes. The matching ratio of dough and stuffing is about - skin 3 stuffing. 2. Divide the dough into 10 parts according to the weight of the steamed cooked batter. 4. Put on disposable hands It's not only hygienic but also better to operate. Dough doesn't stick to gloves. 5. It's very convenient to pack the frozen dough for two hours. It's not easy to stick hands. 6. Put the wrapped mooncake dough aside and put some cake powder on it. Let the mooncake dough roll in hands again. It's good for demoulding and not too thick for cooking.
