Honey melon ice skin moon cake
Introduction:
"This ice skin moon cake is a fruity filling, because Hami melon is not easy to boil into a ball, and you don't want to use thickener and other things, so you think of using sago to thicken it. The effect is achieved, and the sweet jam has smooth and tender sago, and the taste is also very good. It's an innovative filling. Ha ha, that's what food looks like. If you make something fresh and delicious, you can't help showing off. "
Production steps:
Step 1: peel and seed Hami melon, cut into pieces and marinate with rock sugar
Step 2: marinate for about 1 hour, and the rock sugar will melt completely
Step 3: boil over low heat until the sauce is ready.
Step 4: simmer the sago in water for 5 minutes, then soak it for about 10 minutes to make the remaining half white and the other half transparent
Step 5: remove the sago and filter out the water
Step 6: then combine the sago with the jam
Step 7: stir well, set aside and let the sago continue to absorb the moisture in the jam until the sago is completely transparent, then refrigerate.
Step 8: put all the ice rind materials into the container
Step 9: stir well and steam for 20 minutes
Step 10: after steaming, immediately stir until smooth and cool.
Step 11: take a piece of cold ice and flatten it, then wrap it in the frozen filling
Step 12: molding after packing
Step 13: demould
Step 14: the filling inside is crystal clear, and the sweet taste of melon is very rich.
Materials required:
Hami melon: 500g
Rock sugar: 50g
Sago: 50g
Glutinous rice flour: 50g
Chengmian: 25g
Sticky rice flour: 50g
Condensed milk: 30g
Sunflower seed oil: 25g
Sugar: 30g
Milk: 200g
Note: this kind of moon cake is not suitable for long-term storage. It tastes the best at that time. It can be refrigerated in the refrigerator, but it's best to eat it within 2 days!
Production difficulty: ordinary
Process: boiling
Production time: one hour
Taste: Fruity
Chinese PinYin : Ha Mi Gua Bing Pi Yue Bing
Honey melon ice skin moon cake
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