Rainbow ice skin moon cake(cai hong bing pi yue bing )

Rainbow ice skin moon cake

Introduction:

"Inspired by the activities on the home page, I'm going to make creative moon cakes. I always prefer the taste of ice skin moon cakes. QQ won't be too greasy, and the color is brighter and softer. The Mid Autumn Festival when I make moon cakes by myself will have more atmosphere. Oh, health and no addition ~ ~ my mid autumn festival is up to me ~ ~ my moon cakes listen to me ~ ~ this time I make rainbow moon cakes, is there a kind of surprise outside the water Color will always bring people a happy mood, and it will certainly bring people a better appetite. The creativity of modeling comes from the rainbow cake that we have made before, but the rainbow moon cake should also be my creativity. Hee hee, let's see how I can make beautiful and delicious colorful moon cake stuffing

Production steps:

Step 1: mix 140g milk and 25g sugar, add 50g glutinous rice flour, 35g glutinous rice flour and 20g starch, mix well to form a thin batter (it's better to add some salad oil or white oil, and then add some condensed milk)

Step 2: water proof heating

Step 3: stir with chopsticks until thick, close the lid and steam for 10 minutes

Step 4: close the lid and steam for another 10 minutes. Cool at room temperature

Step 5: let the dough cool and make the filling: butter 18G softened at room temperature, then break up, add 35g sugar twice, beat until the hair is loose.

Step 6: break up 1 egg, add it in three times, and stir well after each addition.

Step 7: mix 35g milk powder, 35g warm water, 18G starch and appropriate amount of cheese powder, pour in and mix with egg yolk paste

Step 8: heat the egg yolk batter with water and steam it over low heat. Pay attention to stirring at intervals until the egg yolk batter becomes similar to small lumps. Turn off the heat

Step 9: press with a spoon to make the Yellow filling more delicate

Step 10: slice purple potato and heat it in water

Step 11: put in the fresh-keeping bag, add 5% sugar, press into mud, mix well

Step 12: divide the cream filling into 5 equal parts, and add appropriate amount of Matcha powder, cocoa powder, strawberry powder and purple potato paste to 4 of them;

Step 13: knead the stuffing and add the non powdered stuffing to get a total of five colors of stuffing

Step 14: take 5g of each color of stuffing to flatten and stack;

Step 15: cool the dough and knead it with plastic gloves.

Step 16: flatten 20g ice dough and put in the filling

Step 17: wrap with 7g ice dough at the end

Step 18: knead into a ball

Step 19: roll in the fried glutinous rice flour

Step 20: mold the moon cake

Step 21: refrigerate for more than 2 hours

Materials required:

Milk: 140g

Sugar (skin): 25g

Glutinous rice flour: 50g

Sticky rice flour: 35g

Starch (skin): 20g

Butter: 18g

Egg: 1

Milk powder: 35g

Warm water: 35g

Starch (filling): 18g

Sugar (stuffing): 35g

Salad oil: right amount

Condensed milk: moderate

Matcha powder: right amount

Cocoa powder: moderate

Strawberry: moderate

Purple potato: right amount

Note: the ice skin of this recipe will not be too hard, taste very Q, and will not be too sticky. It is easy to set. The following points should be noted: 1. When making it, you must wear plastic gloves, or it will stick to your hands; 2. Before pressing film, you must roll a circle of cooked glutinous rice flour, and after pressing, sweep or blow away the excess flour with a brush; 3. The taste is the best 2-3 hours after refrigeration, if it is too cold After a long time, take it out and warm it up for more than 10 minutes. When the moon cake is not so hard, it tastes just as good

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Cai Hong Bing Pi Yue Bing