Four color ice skin moon cake with jujube mud(si se zao ni bing pi yue bing )

Four color ice skin moon cake with jujube mud

Introduction:

The main reason why it is called "ice skin moon cake" is that it violates the traditional way of making moon cakes. Because all traditional moon cakes are made of syrup, the color is golden. Part of the raw material of ice skin moon cakes is glutinous rice. The moon cakes made of glutinous rice are white in appearance. They are stored in freezers and refrigerated when sold. "

Production steps:

Step 1: prepare the filling materials.

Step 2: clean the jujube, soak for 1 hour, steam with water for 20 minutes.

Step 3: peel off the skin of the steamed jujube, remove the jujube core and set aside.

Step 4: put the processed jujube into the cooking machine, add a little water and stir it into mud.

Step 5: add 10 grams of corn oil into the nonstick pan, stir in the mashed jujube and stir fry over low heat. Stir fry all the oil into the jujube paste, add 10 grams of oil and continue to stir fry. (add 30g oil in three times)

Step 6: stir fry with water until slightly dry, add in the clarified powder and stir well.

Step 7: prepare the ice skin material.

Step 8: add 40g sugar and 30g condensed milk to 220g milk.

Step 9: heat in the microwave to dissolve the sugar.

Step 10: put 50g glutinous rice flour, 50g glutinous rice flour, 25g Chengfen, 25g low gluten flour into a large bowl, add hot milk, stir well, then add 30g corn oil, stir well, wake up for 20 minutes.

Step 11: sift the batter twice, cover it with plastic film, steam it in a steamer for 30 minutes, and stir it with chopsticks to prevent precipitation and water separation.

Step 12: stir the steamed ice rind with chopsticks until smooth, knead the steamed dough while it's hot, cool and refrigerate for 2 hours.

Step 13: knead the ice skin out of the refrigerator and divide it into 4 parts.

Step 14: leave a white portion, and add cocoa powder, green tea powder, and Guozhen to the remaining three portions. Knead well to make a four-color dough.

Step 15: weigh the four-color dough and jujube paste with kitchen scale according to the weight of 20g dough and 30g stuffing.

Step 16: remove a good rind and flatten it in the palm of your hand.

Step 17: add a paste of jujube.

Step 18: wrap the jujube mud in the ice skin and push it up slowly.

Step 19: until it's all wrapped up. After wrapping, rub it into a small ball.

Step 20: put the moon cake ball into the mold and press it by hand.

Step 21: squeeze the moon cake out of the mold and the ice skin moon cake is ready.

Step 22: pack all the moon cakes in turn, put them into the refrigerator and refrigerate for one night, then you can eat them.

Materials required:

Glutinous rice flour: 50g

Sticky rice noodles: 50g

Chengfen: 25g

Low gluten flour: 25g

Condensed milk: 30g

Cocoa powder: 3 G

Matcha powder: 3 G

Guozhen: (orange flavor) 5g

Jujube: 500g

Corn oil: 30g

Water: moderate

Precautions: 1. When steaming ice rind, be sure to cover the bowl with fresh-keeping film, otherwise it will cause too much water and sticky hands. 2. Thanks to the formula provider, I have reduced the amount of sugar. This formula basically does not use cake powder, because it is not very sticky. 3. I use Xinjiang jujube, very sweet, so I don't put sugar in jujube paste stuffing. 4. When the moon cake is just made, it tastes a little sticky. Put it in the fridge for a night and it tastes good. 5. My home is a 50g moon cake mold. I made 20 of the above amount.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Si Se Zao Ni Bing Pi Yue Bing