Colorful ice skin moon cake(wu cai bing pi yue bing jun1 zhi fang zi )

Colorful ice skin moon cake

Introduction:

"After seven times of repeated trials, it is concluded that Jun's recipe is the best one for making ice skin moon cakes. Change the proportion appropriately. For the first time, you used Jun's recipe to make ice skin moon cakes. Like everyone else, the ice skin moon cakes made by you are too sticky. I used Jun's prescription for the second time. I thought it was an operation problem. The steaming time was not enough. I should boil the water and steam it for 25 minutes, then put it in the refrigerator. After trying, it still stuck to my teeth. I changed the gentleman's prescription for the third time. It's also convenient to make. But when I put it in the refrigerator one night, the ice skin is very hard and the taste is not good. I used Junzi's recipe to make ice skin moon cakes again for the fourth time. I wondered if it was the temperature of the refrigerator. I adjusted the temperature of the refrigerator to 3-4 degrees and found that it was much better. I continued to make ice skin moon cakes for seven times. Finally, I found that the amount of milk was reduced to 140g. Now it tastes good. I have q-strength when I bite it. I feel delicious and I still want to eat it. The advantage is that I can put it in It's not hard for one night and it doesn't stick to teeth. It's just like freshly made. It's delicious and grinding. After many times of actual combat, it finally made a delicious ice skin moon cake. After many people tried it, they thought it was the most delicious. Although I have tried my prescription many times before I succeed, I still want to thank you for giving us such a good prescription. The biggest advantage is that it is not hard to put in the refrigerator. For this reason, I firmly believe that your prescription has been tried so many times, with satisfactory results and joy of success. "

Production steps:

Step 1: make ice skin first, put 45g glutinous rice flour, 35g sticky rice flour and 20g Chengfen into the basin.

Step 2: put 40g sugar and 18G vegetable oil into the basin, stir well in 140g milk (or milk powder), slowly pour into the powder, stir while pouring, until the mixture is even, sift the mixed powder twice, place it for 30 minutes, cover the bowl, put it in the steamer with boiling water, steam for 30 minutes, stir twice in the middle.

Step 3: steam the batter and stir it with chopsticks until it is smooth and even. Use the batter after cooling. The ice rind is divided into 30g, one and eight. The filling is 20g.

Step 4: This is flavored tea stuffing (yundian stuffing + flavored tea powder), chocolate stuffing (Yundou stuffing + Chocolate), Yundou stuffing (with chopped Cranberry dry stuffing). The fillings are 20g each. 50g moon cake mold can make 8 ice skin moon cakes.

Step 5: put the glutinous rice flour into the pot and stir fry over low heat until it turns yellow. After cooling, put it into the mould. Ice skin moon cakes made from molds and refrigerated for several hours before eating. It tastes the best and tastes delicious.

Materials required:

Glutinous rice: 45g

Sticky rice noodles: 35g

Chengfen: 20g (wheat starch)

Milk: 140g (milk powder)

Vegetable oil: 18G (tasteless)

Sugar: 40g

White kidney bean stuffing: 160g

Chocolate filling: 1 small piece (kidney bean filling with a little chocolate)

Flavored tea powder stuffing: 1g (kidney bean stuffing with a little flavored pollen)

Note: wear disposable gloves to make ice skin moon cake, which is not sticky to hands and easy to use for pattern making. Sticky: when steaming, the bowl does not cover the basin, resulting in excessive water; second, the ice skin is not fully steamed, resulting in sticky. If it's too sticky, put it in the microwave oven for a few seconds to reduce moisture. Turn the refrigerator to 3-4 degrees. It's cool and delicious. It's delicious and q-strong. I don't make it too sweet. I like it, but I can add a little sugar.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Wu Cai Bing Pi Yue Bing Jun1 Zhi Fang Zi