Coconut purple sweet potato sesame ice skin(ye xiang zi shu zhi ma bing pi )

Coconut purple sweet potato sesame ice skin

Introduction:

"This moon cake is made in Mid Autumn Festival. No moon cake stuffing was deliberately prepared. Purple sweet potato paste is in stock in the refrigerator all year round. It's convenient to eat, delicate and healthy to eat

Production steps:

Step 1: prepare all kinds of powder, milk and sugar.

Step 2: mix the milk, sugar and cooking oil well, sift in the flour and mix well to form a thin batter.

Step 3: steam for 20 minutes.

Step 4: steam the batter, stir evenly and smoothly.

Step 5: put it into a fresh-keeping bag, cool it still or refrigerate it in the refrigerator.

Step 6: stir fry the glutinous rice flour until it is slightly yellow.

Step 7: add purple sweet potato paste to cooked white sesame

Step 8: add coconut powder and mix well.

Step 9: divide the ice crust and purple potato stuffing into 12 portions.

Step 10: take a piece of ice rind and fill it with purple potato and sesame.

Step 11: pack the stuffing with ice skin, push it up slowly by hand, and wrap it up. Pour a little cake powder into the mold, shake it and pour out the extra cake powder. Put in the wrapped ice dough, compact and demould.

Step 12: make ice skin moon cake.

Materials required:

Glutinous rice flour: 100g

Chengfen: 40g

Sticky rice noodles: 60g

Milk: 220g

Purple sweet potato paste: appropriate amount

Cooked white sesame: appropriate amount

Coconut powder: right amount

Cooking oil: 30ml

Sugar: 40g

Note: 1, filling with personal preferences, when the package action gently, do not reveal the filling. 2. The steamed dough is sticky and easy to operate after refrigeration. 3. The moon cake can be eaten after refrigerated.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ye Xiang Zi Shu Zhi Ma Bing Pi