Milk fragrant purple potato ice skin moon cake(nai xiang zi shu bing pi yue bing )

Milk fragrant purple potato ice skin moon cake

Introduction:

"I tried ice skin moon cakes last year, but it was not successful. The skin of the cake was a little dry, and it was easy to crack the next day. I feel that the proportion of ingredients in this ice skin moon cake is the most critical. "

Production steps:

Step 1: mix the flour raw materials. The big rice noodles are equivalent to sticky rice noodles in many recipes. I feel that the small bags of sticky rice noodles in the original package are slightly more refined. This is the bulk in the supermarket

Step 2: add milk. I don't add oil to this formula

Step 3: mix well

Step 4: put it into the steamer and steam it for 15 minutes. I feel it's cooked in less than 15 minutes

Step 5: no preservative film, water is not affected

Step 6: after the steamed batter is cooled at room temperature, refrigerate it for about an hour, and wrap it with less sticky hands

Step 7: take it out from the refrigerator, sprinkle oil on your hands and chopping board, and knead it for a few times to make it taste more elastic

Step 8: steamed purple potato

Step 9: after drying, add a spoonful of condensed milk

Step 10: just knead it into a ball

Step 11: divide the rind into small groups

Step 12: put on disposable gloves and press out the disc

Step 13: put purple potato balls

Step 14: use your fingers to push the ice skin up slowly. The biggest advantage of ice skin is that the skin is soft, elastic and easy to form. Once you push and pinch your fingers, the skin will follow. It's very obedient, ha ha.

Step 15: finally seal and knead round

Step 16: put in the mold

Step 17: reverse deduction

Step 18: uniform speed extrusion and demoulding

Step 19: change the mold of another pattern

Step 20: is the skin and filling even

Step 21: purple potato stuffing can be called the classic of ice skin, delicious, good-looking, nutritious and healthy

Step 22: put the food into the freezer, thaw it naturally before eating, and it tastes the same.

Materials required:

Glutinous rice flour: 5 teaspoons (tbsp), about 50g

Rice noodles: 5 teaspoons (tbsp), about 50g

Clear noodles: 3 teaspoons (tbsp), about 30g

Sugar: 30g

Milk: 160ml

Purple potato: right amount

Condensed milk: right amount

Precautions: 1. Wear disposable gloves on both hands to prevent hand sticking; 2. Brush oil inside the mold. I brush the cooked oil of fried dough sticks, and it's OK to use the edible oil directly. When pressing the mold, use force evenly. Mold slightly sticky, for dry powder must be better, there is no oil is crystal clear. 3. The bottom of the moon cake is slightly sticky with backing paper. Suggestions: first, sprinkle some dry powder on the bottom (fried glutinous rice flour or rice flour); second, replace the bottom with preservative film, tin foil and oil paper.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Nai Xiang Zi Shu Bing Pi Yue Bing