Sweet ice skin moon cake(xiang tian bing pi yue bing )

Sweet ice skin moon cake

Introduction:

"It's not going to be the mid autumn festival right away. At that time, traditional moon cakes will be indispensable. Thinking of a warm-up first, I made the ice skin moon cake which was very hot recently. It's low in fat, sweet and waxy. It's not good to bite after cold storage. When mixing dough, I'm very unpromising. I eat while mixing! With different fillings, it's definitely a good choice for this year's Mid Autumn Festival! Do you like it? If you like, I'll give it to you, too! "

Production steps:

Step 1: pour the milk into a small bowl

Step 2: add 50g of sugar and stir

Step 3: add 20g of vegetable oil and stir

Step 4: weigh the three powders and pour them into a small basin in turn

Step 5: start to stir, drop slowly and patiently

Step 6: stir into a thin paste and let stand for 30 minutes

Step 7: during this period, I put the raw glutinous rice flour into a pan and stir fry it until it's ripe. Later, I'll make hand flour

Step 8: cover the batter with plastic film and steam for about 20 minutes.

Step 9: after steaming, take it out to cool and start stirring. It will change from paste to dough. If you think it's not smooth enough, you can rub it

Step 10: weigh the dough and filling into small balls. I use 63g moon cake mold, so it's 35g dough and 25g stuffing

Step 11: flatten the dough, add the filling and wrap it tightly

Step 12: sprinkle some hand powder on the mold, put in the wrapped dough and press it into moon cake

Step 13: the finished product is sticky and soft to eat directly, and Q to eat after refrigerated. All very well. But pay attention to finish eating as soon as possible

Materials required:

Glutinous rice flour: 45g

Sticky rice flour: 35g

Chengfen: 20g

Vegetable oil: 20g

Milk: 180g

White granulated sugar: 50g

Red bean paste filling: right amount

Tea flavored white lotus paste filling: appropriate amount

Wine Cranberry stuffing: right amount

Note: when mixing the batter, it's better to stir it until there are no particles, so it will be smooth. If the dough can't be stirred, you can knead it directly with your hands and pat some hand powder to prevent it from sticking. If you refrigerate, you'd better cover it with plastic film, so that the surface won't become hard

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Tian Bing Pi Yue Bing