Bean paste ice skin moon cake(dou sha bing pi yue bing )

Bean paste ice skin moon cake

Introduction:

Production steps:

Step 1: ice rind ingredients: 45g glutinous rice flour, 35g glutinous rice flour, 20g clear flour (wheat starch), 185g milk, 50g sugar flour, 20ml salad oil

Step 2: pour milk, powdered sugar and salad oil into the basin and stir well

Step 3: pour in glutinous rice flour, glutinous rice flour and clear noodles. Stir well to make a thin batter

Step 4: let the batter stand for 30 minutes, then put it into the steamer and steam for 15-20 minutes.

Step 5: steam the batter and stir with chopsticks until smooth. And then wait for it to cool, and it's ice skin.

Step 6: make the ice crust and filling in a ratio of 4:3. Pat cake powder on your hand to prevent sticking, then flatten the ice skin on the palm of your hand and put a piece of bean paste on it. Wrap the bean paste with ice skin and push it up slowly until the bean paste is completely wrapped.

Step 7: 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. This is convenient for demoulding. Then put the wrapped dough into the mold. Knock the moon cake mold hard, then pour it out, and the ice skin moon cake will be ready

Step 8: after steaming the ice skin, add a little pigment into the ice skin to make fashionable ice skin moon cakes of various colors. Put the moon cake into the refrigerator and refrigerate it for one night.

Materials required:

Glutinous rice flour: right amount

Sticky rice noodles: 35g

Chengmian: 20g wheat starch

Milk: 185g

Powdered sugar: 50g

Salad oil: 20ml

Bean paste filling: appropriate amount

Note: 1, ice skin can use corn oil, sunflower seed oil, but absolutely can not use peanut oil, olive oil and other heavy flavor of oil Oh, 2, cake powder is fried glutinous rice powder, the main role is anti stick. You can fry the raw glutinous rice flour in the pot over low heat until it turns yellow. 3. Ice skin moon cakes must be refrigerated. It can be kept for about three days. If you want to keep it longer, you can put it in the freezer, and thaw it in advance before eating.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Dou Sha Bing Pi Yue Bing