snow skin mooncake(bing pi yue bing )

snow skin mooncake

Introduction:

"The Mid Autumn Festival is coming. All kinds of moon cakes in Meibo are in full swing. This year, I'm going to have a toss. In fact, I'm full of expectations for the delicious food of every festival. Just like the zongzi of the Dragon Boat Festival and the moon cakes of the mid autumn Festival, let's make a simple ice skin moon cake first. It can be easily done at home without oven. Ice skin moon cake is mainly about ice cold, a little q-bomb taste, and the skin can be added with various colors It's fashionable and pleasing to look at. The choice of stuffing is also rich in bean paste, chestnuts, purple potatoes and so on. This time, I use the commercially available red bean paste (I think it's a little sweet). If I have the conditions, I'll cook it by myself. It takes a little effort and time, but the food won't cheat people. In the end, I'll always be satisfied. "

Production steps:

Step 1: pour milk, corn oil and powdered sugar into a bowl and stir well

Step 2: pour glutinous rice flour, glutinous rice flour and Chengfen into 1

Step 3: stir evenly, sift and let stand for half an hour

Step 4: cover with plastic wrap, put in a steamer with boiling water, steam for 25 minutes, take out and quickly stir with chopsticks until smooth

Step 5: divide the cooled batter into 30 grams of small dosage

Step 6: divide the bean paste into small dosage forms of 20g each (bean paste is a little sticky to the hands, you can apply a little oil on the hands)

Step 7: dip a little cake powder on your hand, knead the ice rind, press it flat, and put on the bean paste

Step 8: wrap up

Step 9: put in the mold, press out the shape of moon cake, the ice skin moon cake can be eaten directly, but it tastes better after refrigerated for a few hours

Materials required:

Glutinous rice flour: 45g

Sticky rice noodles: 35g

Chengfen: 25g

Corn oil: 18g

Milk: 185g

Sugar: 40g

Red bean paste: right amount

Note: 1 about the ice skin, I use Jun's prescription, also read the online evaluation, there are said to operate sticky hands, there are also said to taste like raw powder. But I tried, and I feel satisfied with the finished product. First of all, the ice skin should be thoroughly cooled before operation, and the hands with a little cake powder, it will not be very sticky. As for the taste, I ate it directly, which was still very q-shaped. I ate it the next day, but the ice skin didn't harden. It was still delicious. 2 as for the filling, I used the commercially available red bean paste. I thought it was a little sweet. It would be better if I cooked it by myself, but it took a little time. You can also choose lotus seed paste, chestnuts and so on. I like 3 things about preservation. What I do is more healthy, without additives and so on, but the preservation time can't be very long, so I want to finish it as soon as possible. 3 about the purchase of flour, ice skin moon cakes need glutinous rice flour, sticky rice flour, Chengfen, sticky rice flour and Chengfen. It's not very common in the market, so I choose omnipotent Amoy Treasure bar

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Bing Pi Yue Bing