How to make snowy skin mooncakes durian filling, and how to make durian snowy mooncakes

The steps for making snowy mooncake durian filling are as follows:

1.Softened butter and pour into a steaming bowl, mix with cream cheese and stir well.

2.Add the durian flesh and white sugar and stir well. In the process of making the filling, you can choose whether you want to stir-fry or add gelatin according to your personal taste.

3.Make snow skin, sift the glutinous rice flour, sticky rice flour and clear noodles for later use.

4.Stir the milk, sugar, condensed milk, and corn oil well, then pour in the flour from step 1 and mix into a batter.

5.Strain the batter and let it sit for half an hour.

6.Steam for 30 minutes to get the ice skin.

7.After steaming, stir with chopsticks to dissipate heat.

8.Place the dough in a bread maker and stir for 15 minutes (you can also wrap it in plastic wrap and knead it well).

9.After kneading well, wrap it in plastic wrap and put it in the refrigerator for more than 2 hours (it is better to operate for a longer time).

10.Place the 25g dough in plastic wrap and roll it out into a circle.

11.Bring clean disposable gloves, knead the filling into a circle, and put about 8g of durian into the wrapped red bean paste.

12.Place the filling in the dough.

13.Wrap and seal.

14.Put in the cooked glutinous rice flour and roll it in a circle, shaking off the excess flour.

15.Sprinkle some cooked powder into the moon cake mold and pat well.

16.Put the wrapped mooncakes into the mold, buckle upside down, and press a little harder.

17.It can be eaten after demolding, and if it is refrigerated, it will have a more elastic taste.

When making snow skin moon cakes, you need to pay attention to the following points: first, sieve the glutinous rice flour, sticky rice flour, and clear noodles for later use, so as to ensure that the snow skin is more delicate; The second is to stir the milk, sugar, condensed milk and corn oil well, so that the powder materials can be mixed into a batter later; Finally, steam for 30 minutes and then stir with chopsticks to dissipate heat, which can make the ice skin softer. When making the filling, you can choose whether you want to stir-fry or add gelatin according to your personal taste.

If you need to stir-fry to taste, you can soften the butter and pour it into a steaming bowl, mix with cream cheese and stir well; If you don't need to stir-fry and season, you can soak gelatin powder in warm water for 5 minutes, stir it into a uniform and transparent gelatinous shape, and then pour the durian meat into gelatin gum and wrap it evenly to produce a burst pulp. When making snowy mooncake fillings, you need to pay attention to the refrigeration time, at least 4 hours of refrigeration, and it is best to refrigerate overnight. Finally, put the filling into the dough, wrap it and seal it, and then put it into the mold to make snowy mooncakes.

Ice skin: 1. Put 40ml of glutinous rice flour, sticky rice flour, clear noodles, powdered sugar, condensed milk, salad oil (or tasteless vegetable oil), and finally pour in milk in batches, and keep stirring to evenly mix the batter (into a yogurt paste) 2. Put the adjusted batter in the pot and cover it with plastic wrap to prevent water from entering the bowl, steam it over high heat for about 40 minutes, stir it once halfway, and steam it until it is cooked and cool out of the pot for a while. 3. Pour the remaining 15ml salad oil (or odorless vegetable oil) into the cooked rice cereal, then bring gloves and mix well until it is even, (or put it in the refrigerator for about 1 hour before making).

4. Filling: 1000g of durian meat + 50g of butter (first fry the durian meat with butter over medium heat, fry the water slightly to dry, I fried it over medium heat for about 10 minutes). Made:

Take out the prepared ice skin and filling. Wear gloves to divide the ice skin and the filling into a 4:3 ratio (the proportion can be adjusted according to personal taste), form a ball and weigh the amount evenly with a table, and press the ice skin into a skin on the palm of your hand, thick in the middle and thin in the periphery.

Put the stuffing in the middle of the skin like a bun, touch the oil in the mold to prevent sticking, and then put it in the mold, and press it several times to get rid of the mold. The finished mooncakes are better when stored in the refrigerator for 4 hours.

Tips: 1.Other materials: electric scales, moon cake molds, disposable gloves. Precautions: The whole process of ice skin is difficult, the ice skin should not be too sticky, otherwise it will not be easy to form, and the batter must be as mushy as yogurt before steaming.

The steps are as follows:

1.Ice skin: 1. Put 40ml of glutinous rice flour, sticky rice flour, clear noodles, powdered sugar, condensed milk, salad oil (or tasteless vegetable oil), and finally pour in milk in batches, and keep stirring to evenly mix the batter (into a yogurt paste).

2. Put the batter in the pot and cover it with a protective film to prevent water from entering the bowl, steam it over high heat for about 40 minutes, stir it once in the middle, and steam it until it is cooked and cool out of the pot.

3. Pour the remaining 15ml salad oil (or odorless vegetable oil) into the cooked rice cereal, and then mix evenly with gloves (or put it in the refrigerator for about 1 hour before making).

4. Filling: 1000g of pomegranate + 50g of oil (first fry the pomegranate meat with medium heat, fry the water slightly, I fried it over medium heat for about 10 minutes). Made:

Take out the ice skin that is accurate. Put on the gloves and divide the ice skin into a 4:3 ratio (can be based on the proportion of human taste), pinch it into an equal amount with a table, and put the ice skin on the palm of the hand into a skin, medium thickness and thin circumference.

Put the skin in the mouth like a bun, touch the oil in the mold to prevent sticking, and then put it in the mold, press the hand to press it several times to make it easy to mold. Cook the moon and freeze it in the refrigerator for 4 hours to taste better. (I use a mini monthly mold 50g, if you have a table at home, you can divide it by hand, you can try to make a board first.) ）

Ingredients: Flour: 450g

230g of warm water

Fresh durian to taste.

Powdered sugar in small amounts.

Vegetable oil to taste.

Preparation of durian crepes.

Mix the flour with warm water and stir with chopsticks to form a flocculent. After kneading into a smooth dough, cover with plastic wrap and let rise for half an hour. This step forgot to take a picture. Make up for it next time.

Wake up the dough (be careful not to add flour!) Rub it without sticking to your hands. Divide into several small doses, about the size of 1 3-1 4 fists. Because I forgot to take a picture in this step, I can only use the old picture.

Roll out as thin as possible, there are two ways to do this: Roll out two sheets of dough about the same size. Roll out only one piece of bread. Be careful to apply vegetable oil to the kneading pad and rolling pin before rolling.

Brush one of the rolled dough sheets with vegetable oil. Brush the dough directly with vegetable oil.

Wear gloves and spread the fresh durian directly on the pastry brushed with vegetable oil, spread evenly, and sprinkle with an appropriate amount of powdered sugar according to personal preference. You can also stir the durian with sugar and spread it on the crepes.

This is the dough after the durian is evenly spread.

Spread another rolled dough on top of the durian-coated dough and press the edges.

Fold the dough in half and compact the edges.

Brush a frying pan with a thin layer of vegetable oil and preheat it over low heat. It's best to keep the heat low so that the pancakes don't get too dry or too burnt.

Put the ungreased side of the dough into a pan and let the top of the dough bubble before flipping.

Fry until the bread on both sides is lightly golden brown and ready to cook.

Once out of the pan, cut the cake and go.

This is a durian cake made according to the rolling method, pay attention to brush some vegetable oil before turning over and then turn over, and the dough cake is basically frothy. Otherwise, it will be too dry or slightly charred if it is fried for too long.

Tips: Durian can be replaced with bananas, and then it will become banana crepes.

Some chefs reported that the durian cake made according to the original recipe was slightly dry, so I made a slight adjustment: after brushing the oil rolling agent, the cake can be rolled out thinner without mixing flour. On the other hand, it may be that the heat is not grasped well:

The pancakes must be on low heat throughout the process. The dough is blistered and slightly fried for 5-10 seconds, and this side is basically cooked.

There are 7-8 durian cakes made of 450g flour with a diameter of about 28cm, so please adjust the amount according to the number of pieces you need.

Ingredients: 250g fresh durian meat (pitted).

Butter 13g

Fish gelatin powder 5g

The practice of durian filling of durian snow skin mooncakes.

Take out the durian flesh and crush it with your hands (I wanted to eat some pulp, so I didn't break it in a food processor.) If you want to be smoother, you can use a food processor to break it or sift it), weigh 250g.

Put it in the pot and stir-fry over medium heat for about 10 minutes, until only about 130g of durian meat is left in the pot, and the durian meat can be gathered together.

Add the butter, continue to stir-fry over medium heat, mix well and then remove from the pan.

Add the fish gelatin powder, stir well, and put it in the freezer to cool down so that it hardens quickly.

After it is frozen, take it out and divide it into small balls, and if it is still a little soft, freeze it for a while and then wrap it in mooncakes.

Tips: Be sure to use a non-stick pan when stir-frying, otherwise it will stick to a mess, and you can't stop your hands!

Ingredients: 1 durian;

Accessories: appropriate amount of flour, appropriate amount of edible oil, appropriate amount of sugar, appropriate amount of salt, durian cake 1

Peel the durian. 2. Peel the mung beans.

3 handfuls of mung beans cooked.

4 handfuls of durian crushed.

5. Put some salt in the durian to add a little sweetness.

6. After the mung beans are cooked, crush them and add a little cooking oil.

7. Put some sugar in the mung beans.

8Add a small amount of flour.

9. After the mung bean noodles are closed, relax for 10 minutes.

10. Roll out the mung bean noodles.

11 packets of durian.

12. Spray water on the surface after shaping. Preheat the oven to 200 degrees for 5 minutes and place in the oven. 20 minutes. Spray water again halfway through.

13 baked. Served.

Tip: Next time, make the flour a little less so that the texture will be softer.

Ingredients: 120g durian

Excipients: 30ml of sweet milk, 50g of cooked rice flour

Step 1Prepare a piece of durian.

2.Pour the sweet milk into a bowl.

3.Add the pitted durian meat.

4.Add cooked rice noodles.

5.Stir well, and the durian filling is ready.

Steps to make durian pies.

1.Add flour to durian, an appropriate amount of salt and a few drops of oil, mix the dough into a slightly thinner dough together, break it into a small agent by hand, form a thin cake, spread the remaining durian evenly on the pancake, wrap it on all sides, form a wrapper, put it into a pot, reduce oil, fry it over low heat until golden brown, fragrant bang bang, and start eating.