Hami melon ice skin moon cake(ha mi gua bing pi yue bing )

Hami melon ice skin moon cake

Introduction:

Production steps:

Step 1: mix sugar, milk and vegetable oil.

Step 2: mix glutinous rice flour, glutinous rice flour and wheat flour.

Step 3: pour the mixed milk into the mixed powder, stir well, and sift twice until smooth. Stand still for 30 minutes.

Step 4: at this time, we take some glutinous rice flour and put it into the pot, stir fry it over low heat until it is slightly yellow without the taste of raw flour.

Step 5: steam the ice paste over high heat for 20 minutes.

Step 6: after steaming, take it out, stir it with heat until smooth, and spread it cold

Step 7: divide into 6 uniform small groups.

Step 8: divide the Hami melon filling into 6 equal parts.

Step 9: stick some hand powder on both hands, take a piece of ice skin, first roll it round and smooth, then press it into flakes (enough to cover the filling), take a portion of the filling and put it in the middle.

Step 10: close your mouth like a bun.

Step 11: put a good picture on the mold, glue some hand powder on the dough, and the end is facing down, which is the end that we see now.

Step 12: put it in a clean dish and press it down (don't push too hard to avoid explosion). Hold the middle position of the mold and gently push it down to demould.

Step 13: it worked.

Materials required:

Glutinous rice flour: 70g

Wheat flour: 30g

Sticky rice noodles: 60g

Sugar: 75g

Vegetable oil: 25g

Hami melon filling: 260g

Cooked glutinous rice flour: appropriate amount

Note: vegetable oil should be tasteless. The steamed ice skin must be stirred by heat. If you can't wrap it, you can put less stuffing. When put into the mold, the dough must be sprinkled with a layer of hand powder, so as not to stick to the mold when printing, push it out or get out of shape.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Ha Mi Gua Bing Pi Yue Bing