Cream blueberry ice skin moon cake
Introduction:
"When I made cream blueberry stuffing, I planned to use it to make an ice moon cake. If you want to add some color to the skin, add blueberry sauce to the ingredients. But I didn't dare to add more. As a result, the skin color is not very obvious. "
Production steps:
Step 1: prepare materials for ice skin
Step 2: pour a small amount of milk into the blueberry sauce
Step 3: mix well
Step 4: pour blueberry milk, powdered sugar, oil and milk into a large bowl
Step 5: mix well
Step 6: pour the three powders into another bowl and add the milk mixture
Step 7: mix well
Step 8: sift twice
Step 9: pour into the container, seal the plastic film and let it stand for half an hour
Step 10: steam over high heat for 25 minutes
Step 11: remove
Step 12: stir while hot
Step 13: knead into a smooth dough and let cool
Step 14: divide into 18 grams of flour
Step 15: divide the cream blueberry stuffing into 12g balls
Step 16: press and wipe the flour agent into a disc with thick middle and thin edge
Step 17: put in the filling
Step 18: Pack
Step 19: tuck down
Step 20: put a small amount of cooked glutinous rice flour in the moon cake mold, shake evenly and pour out
Step 21: put in the wrapped moon cake
Step 22: buckle the mold on the table, push down the handle and compact
Step 23: lift the mold and push out the moon cake
Materials required:
Glutinous rice flour: 45g
Sticky rice noodles: 35g
Chengmian: 20g
Milk: 180g
Powdered sugar: 50g
Corn oil: 18g
Blueberry Jam: 10g
Cream blueberry filling: 170g
Note: here is a 30g moon cake. The ratio of skin to stuffing is 6:4. When steaming, cover it with fresh-keeping film to avoid steam dripping into the ice skin. The moon cake should be refrigerated and should not be put for a long time
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: sweet
Chinese PinYin : Nai You Lan Mei Bing Pi Yue Bing
Cream blueberry ice skin moon cake
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