Snowy skin mooncake tricks, snowy skin mooncakes practice tips

Snowy skin mooncakes] Recipe:

40 grams of glutinous rice flour, 30 grams of sticky rice flour, 30 grams of flour, 45 grams of sugar, 180 grams of milk, 20 grams of corn oil.

Production method: 1. Prepare a clean basin, put the prepared powder ingredients into it first, then add 180 grams of milk, then add 20 grams of cooking oil, and stir well with a stirring rod.

2. Prepare a strainer to filter the evenly stirred liquid and filter out the unstirred powder lumps, which can become more delicate.

3. Cover the filtered liquid with a layer of plastic wrap to prevent water vapor from dripping, then put it in the pot, steam for 20 minutes, uncover the plastic wrap after steaming, be careful not to drop the water droplets, and then put it aside to cool for later use.

4. The ice skin after cooling is this crystal clear white, let's change the color of it, this purple is the purple potato pigment we made before, friends who need to do it can check the previous ** to learn the method: don't throw the pumpkin that can't be eaten, make it into fruit and vegetable powder, healthier than buying, this green is matcha powder, red is red velvet liquid, and finally the white part I decided to add cocoa powder.

5. Wrap the pigment with ice skin first, and then start the dough, be careful that the flour will fall out, and form a smooth and uniform dough.

6. Then divide them into agents of the same size, Xiao Ning uses 20 grams of ice skin, wrapped in 30 grams of quicksand custard filling, the moon cake skin is thin and the filling is large, especially delicious, you can also change the ratio of ice skin and filling according to your own preferences, as long as it meets the number of grams required by the mold, this is the benefit of making moon cakes by yourself, you can adjust the formula at will, especially in line with personal appetite.

7. After tightening with the tiger's mouth closing method, wrap the fillings tightly, and then put them in the cooked powder to turn around to prevent adhesion, and then put them into the mold, press twice with a little force on the board, and finally remove the mold.

8. The freshly made moon cakes can't be called snow skin moon cakes, because this skin is not ice at all, what we have to do next is to seal the moon cakes with plastic wrap and put them in the refrigerator for at least 2 hours.

Ingredients: 30 grams of flour, 50 grams of powdered sugar, 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 30 grams of corn oil, 20 grams of syrup, 230 grams of pure milk, 10 grams of light cream.

Excipients: 4 eggs, 50 grams of cooked glutinous rice flour, 80 grams of milk powder, 40 grams of flour, 100 grams of butter, 65 grams of caster sugar.

1. Pour glutinous rice flour, sticky rice flour, flour and powdered sugar into a large bowl and add pure milk, mix and stir evenly;

2. Add corn oil, whipping cream and syrup and mix well until the corn oil is no visible;

3. Then pour it into a large and shallow steaming bowl;

4. Put it in the steaming oven and steam for 25 minutes, then take it out and cut it into small pieces to cool;

5. When there is residual temperature and not hot hands, you can knead the dough and knead it evenly;

6. Cook the glutinous rice flour, stir-fry, microwave it or bake it in the oven;

7. Soften the butter at room temperature, add granulated sugar and beat with a whisk until smooth;

8. Add four eggs to the unsalted butter in 4 times, and mix the eggs with the butter well each time.

9. After pouring all the milk powder and powder into it, mix evenly and there are no particles, put it in the steaming oven and steam for 15 minutes, stir evenly and continue to steam for 15 minutes, until the mayonnaise becomes hard and formed, then take it out and let it cool;

G's mold is filled with 25g of ice skin and 25g of custard filling, and the skin filling interface is tightened and pressed out of the moon cake.

11. Diagram of the finished product of snowy skin moon cakes.