Ice moon cake with pumpkin stuffing(nan gua xian bing pi yue bing )

Ice moon cake with pumpkin stuffing

Introduction:

"The pace of the national day of the Mid Autumn Festival is getting closer and closer. The moon cakes in the supermarket are selling very well. I don't like eating moon cakes every year because they are too greasy and too sweet. I just want to taste a small piece for the festival. This year, I plan to make moon cakes by myself. I try to make ice skin moon cakes for the first time. Although they sell well, I feel that I am still successful. Since the introduction of ice skin moon cake into the mainland, ice skin moon cake has become a new favorite in the moon cake market. The crust of ice skin moon cake is mainly made of glutinous rice and other raw materials. It is crystal clear, smooth and elastic in taste. With light jam or bean paste filling, the cold taste improves the greasy feeling of traditional moon cake. This time is limited, there is no bean paste filling, just a simple pumpkin filling. Pumpkin is a plant of Cucurbitaceae. Pumpkin contains starch, protein, carotene, vitamin B, vitamin C and calcium, phosphorus and other components. It is rich in nutrition, which is often eaten by rural people, and is increasingly valued by urban people. Pumpkin not only has high edible value. And it has a therapeutic effect that can not be ignored. According to Diannan Materia Medica, pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians. It can moisten the lung and replenish qi, remove phlegm and pus, expel insects and detoxify, treat cough and asthma, treat lung carbuncle and constipation, and has diuretic and cosmetic effects. In recent years, medical experts and scholars at home and abroad have studied and experimented that eating pumpkin can also treat prostatic hypertrophy, prevent prostate cancer, prevent arteriosclerosis, gastric mucosal ulcer and calculus. This kind of moon cake with pumpkin stuffing and ice skin, because it is added with red amaranth juice as pigment, has the feeling of powder. It's quite lovely. Bingken is a little Q and elastic. The pumpkin stuffing is waxy, and the most important thing is vegan, low in oil and sugar, not sweet and greasy, healthy food. "

Production steps:

Step 1: This is the picture of ice rind raw materials (the pictures were taken before the pumpkin puree was fried)

Step 2: take a clean stainless steel plate, mix all the powders and sift them;

Step 3: pour the amaranth juice into the flour, and add corn oil and sugar at the same time;

Step 4: fully stir evenly without powder particles to form a thin paste and let it stand for 30 minutes;

Step 5: after 30 minutes, put the slurry on the boiling water pan and steam for 20 minutes until cooked;

Step 6: the surface of steamed batter is very glossy;

Step 7: stir the batter with chopsticks until smooth;

Step 8: if it is not evenly mixed, knead it thoroughly after cooling (wearing disposable gloves is better), it will become ice skin, which is very elastic;

Step 9: divide the ice crust and pumpkin puree into the required amount. The ratio of the crust to the filling can be 1:1 (or 4:6, but the crust should not be too thin. It's too thin and easy to reveal the filling. It's not beautiful). I made it by 1:1. I used 63g and 100g moon cake molds respectively. The ratio of the crust to the filling is 50g: 50g and 30g: 30g. I didn't weigh all of them, I guess.

Step 10: take a leather material and press it flat as shown in the figure;

Step 11: pack a filling;

Step 12: push from bottom to top with both hands until the mouth is closed and rounded. Because the ice skin is very elastic, it's better to wrap it.

Step 13: ice skin moon cake embryo with all stuffing;

Step 14: shake the moon cake mold with a little cake powder, and then knock out the excess powder to prevent the moon cake from sticking to the mold;

Step 15: 15. Put the moon cake embryo into the mold, gently press and flatten the mouth;

Step 16: put the mold upside down on the cutting board, gently push the handle, and the moon cake will be demoulded. The surplus powder on the moon cake can be gently swept away with a small brush. This time, I left a little powder, which is not beautiful enough.

Step 17: details of pumpkin stuffing are attached below: raw materials: 1000g pumpkin, 30g Chengfen, 20ml corn oil, 15g sugar (pumpkin contains sugar, add according to personal preference)

Step 18: peel and peel the pumpkin, cut it into pieces and steam it in a high pressure cooker;

Step 19: the steamed pumpkin has more water, so pour out the steamed water;

Step 20: press the pumpkin into mud with a spoon. If you want the pumpkin mud to be more delicate, you can pass it through the screen;

Step 21: stir fry the pumpkin puree until the water is half dry, then pour in the corn oil and continue to stir fry until absorbed (the oil should not be added too early or too late, resulting in the separation of oil stuffing);

Step 22: add sugar into pumpkin puree and stir fry evenly;

Step 23: when you feel that the pumpkin puree is dry and there is no extra water, you can add Chengfen in several times and continue to stir fry until Chengfen and pumpkin puree are fully mixed;

Step 24: stir fry until the pumpkin mud is sticky and sticky. Turn off the fire when it feels dry and hard;

Step 25: stir fry the pumpkin stuffing and cool it. When it's cool, the pumpkin paste will become harder;

Step 26: put on disposable gloves, divide the pumpkin puree into the required size, roll round, and the pumpkin filling is ready.

Step 27: finished product drawing

Materials required:

Glutinous rice flour: 70g

Sticky rice noodles: 60g

Chengfen: 40g

Amaranth juice: 180ml

Pumpkin paste filling: 350g

Corn oil: 20ml

Sugar: 25g

Cake powder: right amount

Note: 1, the red amaranth juice extraction method, put the red amaranth in boiling water, the water should not be over the leaves, slowly leach the amaranth juice, until the water is very red and the leaves are very light, you can take the juice. 2. For the production of cake powder, put the right amount of glutinous rice powder on the frying pan and stir fry slowly until yellowish. 3. There are many kinds of fruit stuffing, such as bean paste, purple moon cake, etc. 4. Ice skin moon cake lies in the word "ice". The ice skin should be as smooth as ice. The ice skin moon cake should be refrigerated for a few hours before eating. It tastes better. 5. Ice skin moon cake should not be stored at room temperature, it is best to eat in two days. The best way is to refrigerate or freeze in the refrigerator, especially the moon cakes that have been cut. It's best to put them in the quick-frozen box and eat them as soon as possible. 6. The ice skin moon cake directly taken from the quick-frozen shelf of the refrigerator can not be eaten immediately. The frozen ice skin moon cake will become hard and taste bad. The best way is half an hour before eating, change the moon cake from the freezer to the freezer, let the moon cake thaw naturally, so that you can taste the soft waxy sweet ice skin moon cake.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Nan Gua Xian Bing Pi Yue Bing