Rose fragrant mung bean sand ice skin moon cake(mei gui hua xiang lv dou sha bing pi yue bing )

Rose fragrant mung bean sand ice skin moon cake

Introduction:

"It's the moon cake season again. I didn't want to do it this year, but I still don't want to miss this lesson when I see activities. Ice skin moon cakes have become more and more popular these years. It is simple and generous in appearance, beautiful and fashionable, and can change all kinds of colors you like at will. Its taste is also different from the traditional moon cake. It's much easier to make than traditional moon cakes, and there's no need to bake them. As long as you have raw materials and a good recipe, you can make and eat them as you like, and there's no need to return oil and wait. Added sugar rose, the flower fragrance is very rich, like sweet and delicious

Production steps:

Step 1: prepare raw materials

Step 2: weigh out the required weight

Step 3: pour milk, powdered sugar and salad oil into the basin and stir well.

Step 4: pour in the sifted glutinous rice flour, glutinous rice flour and clear noodles.

Step 5: stir well to make a thin batter.

Step 6: the sifted product will be more delicate

Step 7: let the batter stand for 30 minutes

Step 8: then put into the boiling water steamer and steam over high heat for 18-20 minutes.

Step 9: steam the batter and stir with chopsticks until smooth.

Step 10: then wait for it to cool until it is warm and refrigerate for 1-2 hours.

Step 11: rub the cooled cake skin with your hands and smooth it

Step 12: divide the refrigerated ice skin into two equal parts, apply a little bit of two different pigments with toothpick, and rub hard,

Step 13: until the color is uniform and glossy, put it on the preservative film to prevent sticking and facilitate operation.

Step 14: divide the rind into 6 portions

Step 15: add proper amount of sugar rose sauce to the bean paste filling and knead well,

Step 16: divide the bean paste into 24 grams

Step 17: wear disposable gloves and flatten the ice skin on the palm of your hand

Step 18: put on a piece of bean paste.

Step 19: wrap the bean paste with ice skin and push it up slowly until all the bean paste is wrapped and the mouth is closed.

Step 20: roll the ice cream ball on the cake powder, and use your hand to remove the excess powder, so that the whole ball body can be covered with a small amount of evenly, which can facilitate demoulding.

Step 21: Sprinkle cake powder in the mold to make the cake powder stick to the mold wall evenly, and then pour out the surplus cake powder.

Step 22: then put the wrapped dough into the mold.

Step 23: put it directly in the paper film and press it evenly with your palm.

Step 24: lift the moon cake mold, and the ice skin moon cake is ready. Put the moon cake into the fresh box and refrigerate for one night, then you can eat it.

Materials required:

Glutinous rice flour: 45g

Sticky rice noodles: 35g

Chengmian: 20g

Milk: 165G

Powdered sugar: 50g

Salad oil: 20ml

Cake powder: right amount

Note: 1, this formula is based on the original formula I reduced 20 grams of milk, the operation is still very sticky, stick mold. I put the ice skin embryo into the refrigerator for 2 hours before pressing the film. It's easy to set up the mold. It's easy to operate. After 2 days, the skin of ice skin moon cake is still soft. It's delicious. 2. Directly put paper film demoulding, this can prevent sticking, eat up and convenient, do not need to flip a hand, clean and sanitary.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Mei Gui Hua Xiang Lv Dou Sha Bing Pi Yue Bing