Colorful ice skin moon cake(duo cai bing pi yue bing )

Colorful ice skin moon cake

Introduction:

"Tomorrow is the Mid Autumn Festival. I'm really eager to return home. I'd like to make a moon cake and take it back to my hometown to see my parents. I wish all my children and parents a happy family reunion! This time, I made the moon cake with mung bean sand stuffing. Mung bean has the function of clearing away heat, promoting diuresis and detoxification. I eat too much greasy food during the festival, so let mung bean help to dispel the toxins in my body. This time, I increased the proportion of Chengfen to make the ice skin look more transparent and q-shaped. At the same time, I added multi-color fruit powder as pigment to make the ice skin look more lovely and tender, which can add a little atmosphere to the festival. Finally, I wish you all a Happy Mid Autumn Festival

Production steps:

Step 1: first make mung bean paste [raw material] 250g mung bean, 20ml corn oil, 50g sugar (add according to personal preference)

Step 2: remove the impurities from mung beans, wash them, put them into an electric pressure cooker, add water to avoid mung bean knuckle, and add sugar at the same time, and press them together for 30 minutes;

Step 3: the cooked mung bean has completely absorbed the water, and can be made into mung bean cake by directly pressing it into mud.

Step 4: put the cooked mung beans into the fresh-keeping bag by stages, and press them into mung bean paste with a rolling pin (with a blender, it will save time and effort). You can go through the screen again, so that the taste of mung bean paste will be more delicate;

Step 5: the rolled mung bean paste can be used as stuffing directly, but the delicate taste will be worse;

Step 6: because it is to make mung bean paste stuffing, in order to make the taste more delicate, corn oil is added for frying. The oil should be added in several times, and each time until the oil is completely mixed with the stuffing, then the rest is added.

Step 7: stir fried mung bean paste with oil is more glossy and delicate than that without oil;

Step 8: put on disposable gloves, divide the mung bean paste into the required size, roll round, and the mung bean paste filling is ready.

Step 9: if you have another shape, it will become mung bean cake, which can be eaten directly

Step 10: [making method of ice rind] take a clean stainless steel plate, mix and sift all the powders, then pour in the milk, add corn oil and sugar, and stir well to form a thin paste. Let it stand for 30 minutes;

Step 11: put the slurry on the boiling water pan and steam it for 30 minutes until it is cooked (the time depends on the amount of slurry, you can insert it with a chopstick, and it will be cooked if there is no white slurry);

Step 12: the surface of the steamed batter is very glossy, and then use chopsticks to stir the batter until it is smooth. If the batter is not evenly mixed, let it cool and then knead it fully (wearing disposable gloves is better), it will become ice skin,

Step 13: knead the ice skin, very smooth and elastic;

Step 14: divide the dough into four powders, three of which are mixed with peach powder, strawberry powder and cocoa powder, and knead to form a four-color dough.

Step 15: if you don't want to make pure color, take appropriate amount of various colors, and then mix them together to make ice skin. This time, you use 100g moon cake mold to make 11 pieces. The skin material and filling material are 50g and 50g respectively. No one is weighed, so you can estimate them by hand.

Step 16: take a leather material and press it flat, as shown in the figure;

Step 17: pack a mung bean paste stuffing;

Step 18: push from the bottom to the top with both hands until the mouth is closed, and then the moon cake embryo is formed. Because the ice skin is very elastic, it is better to wrap it.

Step 19: 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. Put the moon cake embryo into the mold and gently press the mouth;

Step 20: place the mold upside down on the chopping 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, which is more beautiful.

Step 21: the colorful moon cake will taste better if it is refrigerated for several hours.

Step 22: simple packaging can be carried out, which is also a good gift for relatives and friends

Materials required:

Glutinous rice flour: 70g

Sticky rice noodles: 60g

Chengfen: 100g

Milk: 250ml

Peach powder, strawberry powder and cocoa powder: appropriate amount of each

Mung bean paste: 400g

Sugar: 30g

Corn oil: 20ml

Cake flour (fried glutinous rice flour): appropriate amount

Note: 1, mung bean sand can be washed with water, but that water is more, fried dry water takes a long time, but the taste will be more delicate. I bought hulled mung beans. In order not to waste food, I used a pressure cooker to directly add appropriate amount of water. When it was just ready, I could boil it, crush it directly, and then stir fry it slightly. However, the color would be a little darker, and the taste was inferior to that of washed bean paste. 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. All beans that can produce sand can be used as stuffing for moon cakes. 4. 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 compartment,

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Duo Cai Bing Pi Yue Bing