Dream ice skin moon cake(meng huan bing pi yue bing )

Dream ice skin moon cake

Introduction:

"The autumn wind is getting colder in August. Time really flies. In the twinkling of an eye, the Mid Autumn Festival is coming. The happiest thing to come to "gourmet world" is to meet many new friends here. Because of gourmet food, we are familiar with each other and no longer strange. Sad, a friend's comfort; frustrated, a friend's greetings. Maybe we won't have the chance to meet in this life? Perhaps, we can only meet in the network forever? But we are friends. Lonely, think of the same sky under the care of friends, with a clear glow under the care of friends, heart, will be happy and warm... Holiday eve, I wish all my friends a happy holiday

Production steps:

Step 1: prepare the ingredients for the ice dough.

Step 2: prepare the mung bean paste.

Step 3: divide the mung bean paste into 25 grams and knead it gently.

Step 4: prepare proper amount of cooked glutinous rice flour for hand flour. In addition, prepare a little purple potato powder, Matcha powder and Guozhen powder for use.

Step 5: mix the glutinous rice flour, glutinous rice flour, Chengfen, sugar, corn oil and milk, and let stand for 30 minutes.

Step 6: steam in a steamer and turn off the fire 20 minutes after steaming.

Step 7: take out the steamed batter, cool slightly and stir to form a uniform dough.

Step 8: leave an appropriate amount of white dough, the remaining dough respectively with purple potato powder, Matcha powder, Guozhen powder and evenly knead into three color dough.

Step 9: prepare the moon cake mold and sprinkle a little cooked glutinous rice flour to prevent sticking.

Step 10: divide the four-color dough into 25 grams.

Step 11: put on disposable gloves, flatten the four-color dough slightly in the palm, and then put in the bean ball.

Step 12: gently push the dough upward to completely cover the bean ball.

Step 13: pat a little cooked glutinous rice flour on the wrapped moon cake blank and knead it round slightly, then put it into the mold.

Step 14: press slightly with your fingers to make the edge fit with the mold.

Step 15: then place the mold vertically on the cutting board and press it down slightly.

Step 16: lift the mold and push out the moon cake. Finally, brush away the surplus glutinous rice powder on the moon cake with a soft brush. Put the ice skin moon cake into the fresh box and refrigerate.

Materials required:

Glutinous rice flour: 80g

Sticky rice noodles: 35g

Chengfen: 20g

Skimmed milk: 230g

Sugar: 20g

Corn oil: 8g

Homemade oil free mung bean paste: appropriate amount

Purple potato powder: a little

Matcha powder: a little

Fruit powder: a little

Cooked glutinous rice flour (anti stick): a little

Note: before making ice skin moon cake, it always hardens on the third day. This time, it reduces the amount of sticky rice flour and Chengfen. The steamed dough is very sticky. It seems that there is a little more milk, and the dough is soft. Making it again can reduce the amount of milk. I reserved one for the third day, but it still tasted good and didn't harden.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Meng Huan Bing Pi Yue Bing