Moon cake with cream filling and ice skin(nai huang xian bing pi yue bing )

Moon cake with cream filling and ice skin

Introduction:

"Milk yellow stuffing is popular in the family, and it can also be made into milk yellow bun. White ice skin with yellow cream filling, visually very eye-catching. The yellow milk filling is very fragrant, and the ice skin is very Q

Production steps:

Step 1: prepare materials.

Step 2: add 40g sugar and 30g condensed milk to 220g milk.

Step 3: heat in the microwave oven to dissolve the sugar.

Step 4: 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 to 20 minutes.

Step 5: sift the batter twice, cover it with plastic film, steam it in a steamer for 30 minutes, and stir it with chopsticks to prevent the precipitation of batter and the separation of water

Step 6: stir the steamed ice rind with chopsticks until smooth, knead the steamed dough repeatedly while it is hot, cool and refrigerate for 2 hours.

Step 7: according to the weight of 20g dough and 30g stuffing, weigh the ice crust and cream filling with kitchen scale.

Step 8: remove a good rind and flatten it in the palm of your hand.

Step 9: add a cream filling.

Step 10: hold the ice skin in the tiger's mouth, wrap the cream filling and push it up slowly. Until it's all wrapped up. After wrapping, rub it into a small ball.

Step 11: put the moon cake ball into the mold and press it by hand.

Step 12: squeeze the moon cake out of the mold and the ice skin moon cake is ready. Put the moon cake into the refrigerator and refrigerate for one night, then you can eat it.

Materials required:

Glutinous rice flour: 50g

Sticky rice noodles: 50g

Chengfen: 25g

Low gluten flour: 25g

Corn oil: 40g

Sugar: 50g

Milk: 220g

Condensed milk: 30g

Cream filling: 450g

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. Later, I will introduce the production process of cream yellow filling. Can't wait to see my diary.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Nai Huang Xian Bing Pi Yue Bing