Milk fragrant purple potato ice skin moon cake(nai xiang zi shu bing pi yue bing )

Milk fragrant purple potato ice skin moon cake

Introduction:

"This is my first time to make moon cakes when I am so big. It's not bad. I succeeded the first time."

Production steps:

Step 1: peel, wash and cut the purple potato

Step 2: steam the purple potatoes in a pot until they are well cooked, take them out and pound them into purple potato paste

Step 3: mix the slurry and sift 1-2 times

Step 4: add a little glutinous rice flour and light cream into purple sweet potato paste, knead into a ball, and leave for 10 minutes

Step 5: after sieving, let it stand for half an hour. Cover the surface with plastic wrap, put it into a steamer with boiling water, steam over high heat for 25 minutes

Step 6: steam in boiling water for 15 minutes, remove and stir with chopsticks until smooth and even

Step 7: pour milk, powdered sugar and salad oil into the bowl and stir well

Step 8: pour glutinous rice flour, glutinous rice flour and wheat starch into another bowl. Slowly pour the milk mixture into the powder, and stir until well mixed

Step 9: use the batter after cooling. Similarly, if you want to cool as soon as possible, you can spread it on a plate and put it in the refrigerator

Step 10: prepare some cake flour. If there is no ready-made cake flour, put the glutinous rice flour into the pot and stir fry it over low heat until it turns slightly yellow. Dip in a little taste, no powder taste, it means cooked. After cooling, it becomes cake powder

Step 11: divide the ice crust batter and purple potato stuffing into small portions after cooling. The ratio of skin and stuffing is 6:4. If you make 63 grams of moon cake, divide the ice crust into 38 grams and purple potato stuffing into 25 grams

Step 12: stick a little cake powder on your hand to prevent sticking, flatten the purple potato stuffing on the palm of your hand, wrap the purple potato stuffing with the ice crust, and pinch it tightly

Step 13: steam the batter and stir with chopsticks until it is smooth and even

Step 14: sprinkle some cake powder in the moon cake mold, shake it, make the cake powder evenly stick on the moon cake mold, and then knock the moon cake mold in the palm of your hand to knock out the extra cake powder

Step 15: put the dough into the moon cake mold

Step 16: press out the shape of the moon cake. At this point, the ice skin moon cake is ready. The ice skin moon cake is the best when it is refrigerated for several hours

Step 17: it looks good

Step 18: I added some coconut milk. It's fragrant

Materials required:

Glutinous rice flour: 45g

Sticky rice noodles: 35g

Clear noodles: 20g (wheat starch)

Milk: 185g

Sugar powder: 50g

Salad oil: 20ml

Cake powder: appropriate amount (fried glutinous rice powder)

Purple potato stuffing: right amount

Note: after the ice skin is steamed, it should be completely cooled before filling, otherwise it will stick to the hand. It's normal for the ice rind to stick to the hand after cooling. It can be solved by dipping the hand with the right amount of cake powder. If it is still too sticky to operate after cooling, one of the reasons may be that the bowl is not covered with plastic film during steaming, which leads to excessive moisture. The other reason may be that the ice skin is not fully steamed, which leads to stickiness.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Zi Shu Bing Pi Yue Bing