snow skin mooncake(bing pi yue bing )

snow skin mooncake

Introduction:

"Ice skin moon cake is simple to make, fresh in taste, fashionable in appearance, and most importantly, low in oil and sugar, healthy. The unique feature of ice skin moon cake lies in the word "ice". It gives you a refreshing feeling and regulates the greasy stomach of traditional moon cake. The skin of ice skin moon cake is made of glutinous rice flour and other powder materials with a small amount of sugar oil. It can not crack for a long time, does not age, and has no smell of raw powder. The biggest feature of ice skin moon cake is its more delicious taste after refrigeration, which also reflects the enjoyment of the word "ice skin". Don't be in a hurry to eat after making at room temperature. Refrigerate for a few hours. If you can't eat it for a while, the best way to store it is to freeze it directly. Take it to the refrigerator half an hour before eating to get the best taste. "

Production steps:

Step 1: pour condensed milk first

Step 2: then add milk and stir well

Step 3: add salad oil and stir well

Step 4: add sugar powder and stir well

Step 5: add the clarified powder and stir evenly

Step 6: add sticky rice flour and stir well

Step 7: finally add the glutinous rice flour

Step 8: stir into powder paste without particles and pour into enamel basin

Step 9: 20 minutes after the fire, stir once in the middle, and the color of the uncooked batter turns white,

Step 10: steamed paste

Step 11: let the steamed flour paste hang in the air, then stir fry the hand flour first, dry it in the pan, add a little glutinous rice flour and stir fry for 2-3 minutes

Step 12: Sprinkle oil on your hands and knead the ice skin well

Step 13: divide the ice rind and bean paste filling into three parts, 30 grams of ice rind and 15 grams of bean paste filling

Step 14: take an ice cream and press it into a small round cake

Step 15: put a bean paste filling in the middle of the round cake

Step 16: wrap like a bun

Step 17: dip the ice skin moon cake embryo into the hand powder

Step 18: put the moon cake embryo dipped in hand powder into the mold and compact it

Step 19: turn the mold upside down and knock it on the chopping board. The ice skin moon cake will come out of the mold

Step 20: change the mold

Step 21: do everything well

Step 22: put it in a fresh box, refrigerate it in the refrigerator and eat it. It tastes better

Materials required:

Glutinous rice flour: 65g

Sticky rice noodles: 60g

Chengfen: 30g

Powdered sugar: 25g

Condensed milk: 40g

Milk: 200g

Oil: 30g

Bean paste filling: 225g

Note: 1. The ice skin moon cake has better flavor after refrigerated. 2. Refrigerate in the refrigerator for no more than two days and eat it as soon as possible. 3. Stir the ice skin batter 1-2 times during steaming

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Bing Pi Yue Bing