Very simple and high value moon cake
Step1:Add sugar powder to milk. Stir corn oil evenl
Step2:Chengfen, sticky rice flour, glutinous rice flour and Matcha powder are screene
Step3:Stir and mix well. The tea powder will be more delicate after sieving. It will stay still for half an hour
Step4:Steam with plastic wrap over high heat for about 20 minutes. Remember to stir once in the middle of the process. Stir the steamed dough smoothly with a scraper. Refrigerate with plastic wrap for one hour
Step5:Now we can start to make cream stuffing. Add in sugar and mix well
Step6:Pour in the milk. Continue to mix the cream evenl
Step7:Chengfen, Zhongjin powder and milk powder are screened and mixed evenl
Step8:Add the butter. Put it in the pan, keep the water in the pan and light the fire. The scraper should be stirred all the time until it is formed. Let it cool for standby
Step9:The ice skin and cream filling are all called 25g. Round
Step10:Ice skin wrapped with cream filling. Close up and squeeze tightly. Roun
Step11:Corn starch. Stir fry in a non stick pan over low heat until it's yellowish. Try it without flour flavor
Step12:Dip the wrapped round moon cake with the newly fried corn starch. Put it into the 50g moon cake mold of the chef and press it into the desired shape. It will be better if it is refrigerated for more than 4 hours
Cooking tips:There are skills in making delicious dishes.
Matcha milk ice skin moon cake, it looks delicious
Great