Hollow two color moon cake(lou kong shuang se yue bing )

Hollow two color moon cake

Introduction:

"I've tried this kind of ice skin moon cake both in freezing and refrigeration. After about three days of refrigeration, the fresh-keeping box does not crack, and it still tastes good. Because of the addition of coconut juice, the bad smell turns into a strong coconut flavor when it's steamed out. When it's made, because I wear disposable gloves, it's very convenient to make flowers or bags, and it doesn't stick to my hands, except for hollow flowers If you use hand powder, you can do it without hand powder. "

Production steps:

Step 1: pour in milk, coconut milk, sugar and salad oil, and stir well.

Step 2: pour in glutinous rice flour, glutinous rice flour and wheat starch, and mix well.

Step 3: sift.

Step 4: sieving

Step 5: let stand for 30 minutes, cover with plastic film, steam for 20 minutes.

Step 6: stir smoothly with chopsticks and cool.

Step 7: add a variety of moon cake skin, the color of the material to dry a little, do not add water, otherwise the shape does not come out, if it is out of mud, it is recommended to use a pan with salad oil and a proper amount of Chengfen fried. The amount of color is added bit by bit to the color you need.

Step 8: I have the most bean paste, so although I have prepared seven kinds of stuffing, they are generally bean paste with lotus seed paste, bean paste with pineapple, bean paste with pineapple... But there are some small surprises in the double layer. 100g moon cake mold is generally skin 50g: bean paste 35g: heart 15g, the best is to cut all the skin, and then all the heart prepared, and then prepared bean paste, bean paste and pericardium

Step 9: Here I need to talk about the precautions. Don't use a rolling pin for the skin. Even if it's refrigerated, it's easy to crack. Rub it up little by little.

Step 10: pour hand flour into the mold. Hand flour is fried glutinous rice flour. It's better to use a slightly larger cup. After filling, when hand flour is poured into the mold, you can directly hit the cup, so that the flour won't stick to the mold, and the powder will not fly everywhere.

Step 11: I take down the mold to make the color. It's too tired to press the mold directly. After pressing the color well, I just scrape it with a scraper. After scraping, the skin will be a little warped. Just press it back with my hand

Step 12: make the moon cake dough ugly. Because there are flowers on it, you don't have to be afraid that it will be ugly if you press it out, so the moon cake will be beautiful as a whole.

Step 13: put the finished moon cake on the bottom of the box with plastic wrap, and then cover the box with plastic bag, and then put it directly into the freezer. Take the moon cake out and put it in the box before giving it away, so that the moon cake won't stick to the box or paper.

Step 14: of course, if you eat it yourself, you can refrigerate it. After three days, the taste of ice skin moon cake is still the same. Oh, try it quickly.

Materials required:

Glutinous rice flour: 45g

Sticky rice flour: 45g

Chengfen: 20g

Coconut milk: 90g

Milk: 100g

Fine granulated sugar: 50g

Salad oil: 20g

Pumpkin puree: right amount

Pitaya peel mud: appropriate amount

Green tea powder: right amount

Cocoa powder: moderate

Purple sweet potato paste: appropriate amount

Hand powder: appropriate amount

Precautions: 1. It's better to wear disposable gloves when operating. One is clean, and the other is not easy to operate. 2. Moon cake paste must be screened. If you first pass all kinds of flour and then add milk, there will still be small particles. Remember to let it stand for half an hour. 3. Plastic wrap must be added. The skin of moon cake will be very soft after water vapor goes in. 4. Similar to pumpkin puree and pitaya peel puree are very thin, if you add them directly, they will be in a mess when you press the flowers, so to deal with them, after steaming pitaya peel, the cooking machine will beat them into puree. If they don't stick to the pan, stir fry until there is less water, then add some Chengfen. If they stick to the pan in the middle, add some oil, not too much, so as to achieve the purpose of not sticking to the pan. 5. Do not use a rolling pin when making a bag. Good broken mouth, said again and again, in short, I have done many times, many times to sum up the moon cake, many of the recipes are said, will not repeat.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Lou Kong Shuang Se Yue Bing