The simplest way to make snowy skin mooncakes, the simple way to make snowy skin mooncakes

Ingredients: 180 grams of milk, 20 grams of salad oil, 50 grams of powdered sugar, 45 grams of glutinous rice flour, 35 grams of sticky rice flour, 20 grams of clear noodles.

Accessories: 200 grams of filling, appropriate amount of toner (fruit and vegetable powder).

1. Mix the milk and salad oil.

2. Slowly add the icing sugar and stir until well mixed.

3. Add the remaining powder and stir until well mixed.

4. Let stand for half an hour after sieve.

5. Wrap plastic wrap in a pot and steam over high heat for about 20 minutes.

6. After steaming, stir well with chopsticks, and when it is not too hot, wear gloves and knead the dough, wrap it in plastic wrap and refrigerate for 30 minutes.

7. Add coloring powder or fruit and vegetable powder for color mixing (you can also leave it unadjusted and use white dough directly).

8. Divide the skin and stuffing 3 to 2 skin 30g filling 20g Here I demonstrate the color moon cake Glue the three colors of the skin together, flatten it, and slowly wrap it into the filling.

9. The moon cakes and moon cake molds are stained with cake powder and put into the moon cake mold to press out the shape and demold.

Ingredients: 25 grams of flour, 40 grams of sticky rice flour, 20 grams of powdered sugar, 40 grams of glutinous rice flour.

Excipients: 5 grams of corn oil, 180 grams of pure milk, 50 grams of cake flour.

1. Pour all the ingredients into a large bowl in turn and stir well with a manual whisk.

2. Then pour it into a ceramic bowl and wrap it with plastic wrap (to prevent too much hot water from flowing into the batter during the steaming process, if the batter has too much water, the ice skin will be very sticky).

3. Boil a pot of water, put the ice skin batter into the steamer, and use the stir-fry function to steam for 30 minutes on the induction cooker at 270 degrees until the batter is cooked through.

Fourth, after the ice batter is out of the pot, in order to let it evenly dissipate heat, use a spatula to break it up and set it aside to cool. (Wear anti-scald gloves when removing the batter).

5. As long as it is not very hot, you can knead the dough until the surface is smooth and elastic.

Sixth, let's fry the cake flour, the cake flour is actually the glutinous rice flour after frying, and fry it on low heat until the flour is a little yellow.

7. Divide the prepared pie crust into 25g of small doses, which can be divided into 12 pieces.

8. Divide the moon cake filling into 25g pieces, divide 12 pieces, and knead them into a round ball. (To make 50g mooncakes, the ratio of skin to filling is 1:1).

9. Pour the cake powder on the mat, take a snow skin agent, and press it into a round dough with the palm of your hand.

10. Put the moon cake filling on the dough, put the moon cake filling in the dough, push the dough up with the tiger's mouth, and slowly push it up with the palm meat until the skin covers the filling.

Ten. 1. Take out the ball of moon cake balls and rub them in your hands. While shaping, evenly smear the cake flour with the mooncake balls.

Ten. 2. Put the moon cake ball into the moon cake mold, then put the moon cake mold on the silicone mat, and press it hard to print a beautiful flower pattern. Just follow the steps above.

Snowy skin mooncakes were originally brought from Hong Kong. In the 80s of the 20th century, snowy mooncakes were already available in the Hong Kong market**, but at that time there was only one cake shop. The following is a "simple way to make snowy skin mooncakes", I hope it will help you!

The joy of simplifying the complex - milky snow skin mooncakes

Material:

300 grams of glutinous rice flour, 200 grams of red bean paste, 200 ml of milk, 50 grams of butter, a little condensed milk, and a little cinnamon flower sugar.

Method:

1.Wipe the wok clean, don't put oil in it, heat the pan over medium heat, and pour in the whole pan. Glutinous rice flour turn to low heat and stir-fry slowly, stir-fry until the flour begins to turn yellow, cook thoroughly, then put it out, spread it evenly, and let it cool;

2.Stir-fried glutinous rice flour is about 50g out as dry belt flour for later use, and the rest of the flour can be sifted to ensure the taste of the finished product and also accelerate the cooling of the flour to prepare for the next step of mixing noodles;

3.Pour out 200g of red bean paste, add an appropriate amount of osmanthus sugar, mix thoroughly, and use it as a filling for later use;

4.Dissolve the butter in a pan Then add the milk Cook until the milk is about to boil Turn off the heat Pour the milk into the remaining 250g glutinous rice flour Add a small spoonful of condensed milk Mix well Mix well into a smooth dough Wrap in plastic wrap Let stand for 15 minutes;

5.Divide the dough into agents, wrap it with red bean paste filling, sprinkle an appropriate amount of dry powder (i.e. fried glutinous rice flour) in the mooncake mold to prevent it from sticking, and gently press the mold.

Tips:

1.In practice, you can spread raw glutinous rice flour into a pancake shape and steam it in a pot instead of frying flour, the effect and purpose are the same, operate according to your preference.

2.The fillings can be replaced with nuts, chocolate, lotus paste, etc.

3.When wrapping mooncakes, try to finish it as quickly as possible to avoid the dough drying out and becoming hard.

4.Mooncakes should be put in a crisper and refrigerated in the refrigerator to prevent them from drying and cracking.

Ingredients:

Glutinous rice flour 100g, milk 185ml, filling 240g

Fabrication of accessories:

30g of white sugar, 50g of sticky rice flour, 30g of flour, 25ml of vegetable oil

Preparation of snowy skin mooncakes:

1. Put 50g of glutinous rice flour into a bowl, put it in a small pot and fry it over low heat until it is slightly yellow, and make cake flour. You can also microwave for 30 seconds (stirring every 10 seconds).

2. Put the sticky rice flour, flour, the remaining 50g glutinous rice flour and white sugar into a clean bowl, add milk and vegetable oil, mix and stir until there are no particles.

3. Put the stirred batter into the steamer and steam for about 20 minutes (open and stir once during the period) until the batter solidifies and becomes translucent.

4. Take out the steamed batter, stir it in one direction with chopsticks until the batter forms a ball and allows to cool thoroughly. Remove the dough and return it to a smooth one'Dough.

5. Divide the dough into small portions and form a dough that fits the size of the mold. The ratio of skin to filling is about 6:4 (for example, for a 100g moon cake, the skin is 60g and the filling is 40g).

6. Divide the filling into small portions in proportion and form a small ball. You can choose your favorite mooncake filling, such as bean paste, blueberry or cheese.

7. Take a portion of the ice skin raw material and flatten it in your hand, wrap a portion of the filling in the middle, and slowly raise the ice skin with your hands until the filling is completely wrapped.

8. Finally, sprinkle some cake powder on the moon cake embryo, put it in the mold and press it, take out the serving plate, cover it with plastic wrap, and put it in the refrigerator for 30 minutes.