Chinese Food
Delicious no fat zero failure Matcha ice skin moon cake
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The White Dew is frost. The autumn is getting stronger. The cold rain all night can't help but wash away the rest of the summer. It has a significant cool in the morning and evening, and soon to the Mid Autumn Festival. In the most prominent part of the supermarket shelf, there are many kinds of moon cakes with different fillings. The prices vary from several pieces to hundreds or even thousands. In the most prominent part of the supermarket shelf, there are many kinds of moon cakes with different fillings. The prices vary from several pieces to hundreds or even thousands. I really don't like to eat moon cakes from small to large. Even when I was a child, I would be picky and only eat them The crust of the Soviet style moon cake is just baked. The crisp crust is full of the fragrance of the hot stuffing inside. Before the lips and teeth blend, it's broken. I'll take a piece of paper and fold it into a leaky spoon. I'll lift my head and pour the scraps into my mouth. The rest of the stuffing will be rubbed into small animals when adults don't pay attention. The Cantonese ones are even less fond of eating. They are either too sweet or too greasy. Only one with yolk flavor is left. They also
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. White shark Chengfen (wheat starch), white shark glutinous rice flour (rice flour), white shark glutinous rice flour, white shark mung bean filling, corn oil, sugar powder, milk, Matcha powde
Step2:Pour half the corn oil in the milk, sugar powder and main materials together and stir well. Mix the remaining half of the oil with the Matcha powder.
Step3:Pour in glutinous rice flour, glutinous rice flour and clarified flour. Mix well. Remember to mix the Matcha powder with oil in advance. Don't mix it in all kinds of powders. Otherwise, you will be mad. All the powders are dissolved. Only the Matcha powder is not dissolved.
Step4:Then add the tea powder and stir it evenly. Sift the batter once and let it stand for 30 minutes. Then put the plastic wrap in the steamer and steam over high heat for 25 minutes. When it is half steamed, open the plastic wrap and stir evenly, then cover it and continue to steam.
Step5:Take out the steamed ice batter. Stir it with chopsticks until it is smooth. Keep it cool and refrigerate for 1 hour before wrapping the stuffing.
Step6:Prepare some corn starch in and out of the recipe. Put the corn starch in the pot and stir fry it over low heat until it turns yellow. Taste it and it will be cooked if it doesn't taste like raw meal. Of course, you can put it in the microwave oven for 30 seconds.
Step7:The frozen batter and mung bean filling are divided into small parts. I prefer to eat as many as the skin stuffing. 1-1 ratio is my common. 50g moon cake skin 25g stuffing 25g. Of course, you can also eat 75g skin 30g stuffing 45g.
Step8:Put the corn oil in the pot in advance and then put it out for cooling. Dip the corn oil on your hand to prevent it from sticking. Flatten the ice skin on the palm of your hand. Put the mung bean stuffing on the ice. Wrap the stuffing in ice. Close and squeeze tightly. Of course, you can also use fried corn starch to prevent sticking.
Step9:Put a little corn oil or fried corn starch on the moon cake mold, and then knock the moon cake mold on the palm of your hand. Knock out the excess cake powder. Put the wrapped dough into the mooncake mold. Press out the mooncake shape.
Step10:It's a good frozen moon cake. It's refrigerated for several hours before eating. It tastes best
Cooking tips:1 think the dough is not easy to operate. You can put the dough on the fresh-keeping paper. Put on disposable gloves and rub the dough on the fresh-keeping paper. It's very convenient to operate. The crust, hands and table are clean. The dough is smooth. But a little oil will do. Remember to mix the Matcha powder with oil in advance. Don't mix it in all kinds of powders. Otherwise, you will be mad. All the powders are dissolved. Only the Matcha powder is not dissolved. 3 people prefer to eat as many as the skin stuffing. 1-1 ratio is my common. 50g moon cake skin 25g stuffing 25g. Of course, you can also eat 75g skin 30g stuffing 45g. The best way to eat ice moon cakes is first and second day. On the third day, the skin will be a little harder. The taste will be worse. If the ice skin formula you encounter is not sticky at all, it's a formula with problems. The ice skin made of this formula hardens the next day. It is recommended to put the frozen moon cake in the refrigerator for half a day, and the taste will be better.
