snow skin mooncake(bing pi yue bing )

snow skin mooncake

Introduction:

"I really like the crystal clear of ice skin moon cake. It's packed with all kinds of fillings I like. After being refrigerated, it tastes wonderful. It tastes cold, soft and waxy. It tastes sweet and sweet."

Production steps:

Step 1: mix the milk and corn flour thoroughly

Step 2: mix glutinous rice flour, Chengfen and sticky rice flour

Step 3: slowly pour the liquid mixture into the powder

Step 4: mix well and let stand for 30 minutes

Step 5: standing time, you can stir fry the right amount of glutinous rice flour to make cake powder

Step 6: after standing, steam the flour paste for 20 minutes, take it out and stir it smoothly with chopsticks

Step 7: after cooling, divide it into small dosage forms. This is ice skin

Step 8: prepare the stuffing, I use kidney bean and sesame stuffing, and bean paste stuffing. Flatten the skin of a moon cake and pack in the stuffing

Step 9: put some cake powder in the moon cake mold, and stick some cake powder on your hands to avoid adhesion. Press out the moon cake with the moon cake mold

Step 10: Sheng pan

Materials required:

Glutinous rice flour: 45g

Sticky rice flour: 35g

Chengfen: 20g

Milk: 185g

Sugar powder: 50g

Bean paste filling: appropriate amount

Kidney bean and sesame stuffing: right amount

Corn oil: 18g

Note: the moon cake has the best taste after refrigerated

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Bing Pi Yue Bing