Snow skin flowing heart moon cake method, snow skin moon cake method

The practice of moon cakes is popular in snow skin, in fact, this only needs to be done well and wrapped directly after the flat is adjusted. Some recipes can be found online.

However, the Stray Soldier does everything she does, of course, according to all of her processes.

Crust: sticky rice flour (rice flour), glutinous rice flour, flour (wheat starch), sugar, edible oil, pure milk.

Flowing filling: salted duck egg yolk, milk powder, sugar, butter, pure milk, bean paste filling.

Here's how. 1) Prepare 7 salted duck egg yolks, about 80 grams, put them on a high-temperature resistant plate, brush with a layer of cooking wine to remove the fishy smell, steam in a pot of boiling water for about 10 minutes, or put them in the oven to bake at 160 degrees for 10 minutes.

2) Take out the steamed egg yolk and put it in the strainer to press and strain, which will make the filling taste more delicate.

3) After filtering, add 30 grams of milk powder and 30 grams of sugar, stir and mix well.

4) Add 50 grams of melted butter, you can also replace it with lighter cooking oil, stir evenly and pour 60 grams of pure milk in batches, be sure not to pour it all at once, to prevent the filling from being too thin and not forming. As shown in the picture below, stir into a delicate and viscous paste, and our flow center is ready, put it in the refrigerator, and freeze it for about 30 minutes.

5) Sprinkle the board with cooked glutinous rice flour, take 400 grams of bean paste and put it on it, arrange it into long strips, divide it into 12 agents, and rub it all round for later use. Here you can also swap out the bean paste for any filling you like.

6) After 30 minutes, take out the flowing heart filling, take a bean paste and press it flat, put the flowing heart filling, pinch it tightly and round it at the end, and put it in the refrigerator for later use after all is done.

7) Next, make the crust, add 80 grams of sticky rice flour, 90 grams of glutinous rice flour, 40 grams of wheat starch and 70 grams of sugar to the bowl and stir well.

8) Add 40 grams of cooking oil and 270 grams of pure milk and stir into a delicate and viscous paste.

9) Strain into a high-temperature plate, cover with plastic wrap, and steam for 30 minutes on medium heat until the paste is solidified and cooked.

10) After steaming, take it out and put it on the cutting board, cut it into small pieces to cool faster, dry it until it is not hot, and then knead it into a delicate dough.

11) Then knead into long strips, divide into 4 parts, add an appropriate amount of food coloring and knead well for later use, I made 3 colors. (If you make a primary color, just divide it into 12 small portions).

12) Divide all the dough into 3 small portions, knead them round and set aside, for a total of 12 small portions.

13) Take a powder and roll it out with a rolling pin, put the frozen filling, pinch it tightly with the tiger's mouth of your hand, pull off the excess dough, and make it round.

14) Sprinkle a little fried glutinous rice flour on the board to prevent sticking, and press out the flower pattern with a mold, the mold I used is 75 grams.

Our "snow skin flowing moon cake" is done, refrigerated for 2 hours and then eaten is its best taste period, the skin becomes cold and cold, soft and glutinous sweet, the inside of the flowing heart filling taste delicate, sweet and salty, the method is simple and delicious, the appearance is also very high, whether it is to eat yourself or give away is a good choice, like friends remember to try it.

There are too many mooncakes in the Mid-Autumn Festival, I don't know what filling everyone likes? How about snowy skin mooncakes, no oven, simple and easy to use!

Ingredients required】 Ice skin ingredients: 60 grams of glutinous rice flour, 40 grams of sticky rice flour, 40 grams of flour, 50 grams of sugar, 20 grams of corn oil, 250 grams of milk.

Custard filling: 2 eggs, 60 grams of sugar, 60 grams of milk, 40 grams of whipping cream, 25 grams of all-purpose flour, 25 grams of flour, 20 grams of milk powder, 30 grams of butter.

In addition, an appropriate amount of cooked glutinous rice flour is also required.

Let's start with the snow skin. Mix all the ingredients in the ice skin ingredients well. After stirring until there are no dry powder particles at all, steam in a steamer over water.

Buckle a plate on top or cover it with high-temperature plastic wrap to prevent excess water vapor from dripping in. Steam on high heat for 20 minutes, and time after the water boils.

Next, let's make the custard filling. Mix all the ingredients except butter in the custard filling first, and then sift it once, because there will be some fine particles, which are difficult to stir and affect the taste. Once sifted, add the butter.

Then heat it with water until it solidifies, stirring more halfway until it becomes a thick paste. If you want to boil it faster, you can heat it directly with a thick-bottomed milk pot, but you must pay attention to the fact that the fire should not be too big, don't burn it.

Then cover it with plastic wrap, let it cool and put it in the freezer room, freeze for about an hour, and it is better to wrap it if it is harder.

After the ice skin is steamed, let it cool a little and knead it into a smooth and delicate dough after it is not hot. It should be kneaded while it is hot, otherwise it will not be good to knead when it is cold. Then wrap it in plastic wrap and refrigerate it for an hour.

Then fry a little cooked powder, which will be used to prevent sticking when pressing the mold for a while. A spoonful of glutinous rice flour, stir-fry over low heat until the color is slightly yellow, and you can smell the strong rice fragrance.

Next, wrap the stuffing. First, divide the snow dough into 45 grams per portion, which is exactly 10 pieces. Custard filling is divided into about 30 grams per portion, which is exactly 10 servings. All round and set aside.

Flatten the snow dough in the palm of your hand and form it into a large sheet that is slightly thicker in the middle and thinner at the edges. Then wrap the custard filling and tighten the mouth like a bun. Finally, spread a thin layer of cooked glutinous rice flour around the periphery, and press out the flower shape with a mold.

The snow skin is very delicate and soft, and the custard filling is sweet and delicious, with a little flow, and the taste is very good. If you can't finish eating, seal it up, and it won't harden for three or two days!

The practice of snowy skin meteor mooncakes, I think it is better than meteor mooncakes, but it is really difficult to make it, if you want to learn, then I recommend you to find some ** platforms to take a good look.

I'm sorry, I won't do this, you better ask someone else!

Like the snow skin flowing moon cake, the method is also very simple, first of all, the filling should be done, and then you should pay attention to adjust the flavor when making the filling, so that you can make a very delicious snow skin flowing moon cake by wrapping it in the snow skin.

The best way to do the snow skin flowing moon cake is to freeze the moon cake directly in the refrigerator, and then you can make it directly in the seasoning.

The method of snow skin flowing moon cake is very simple, first of all, the outer snow skin must be mixed with puff pastry, so that it is more delicious.

In this regard, it is generally necessary to choose the runny egg yolk, so that the taste of the production is relatively good, and the miscellaneous effect is very good.

Golden moon cake recipe. It was more troublesome to make the snowy skin flowing heart mooncakes, and he asked the special mooncake master pastry master to make them.

How to make snow skin flowing mooncakes? Moon cakes can be made by professional and technical personnel, and many varieties cannot be operated by their own homes.

Ingredients: Ingredients45g glutinous rice flour, 35g sticky rice flour, 20g flour, 50g powdered sugar, 20ml salad oil, 150g milk

Excipients

Appropriate amount of red bean paste Appropriate amount of cooked glutinous rice flour.

Step 1

1.Take an appropriate amount of glutinous rice flour into the pot and fry it, use it as hand powder, and fry it until it is slightly yellow, 2Pour the oil and milk into a bowl, add the powdered sugar, 3

Stir well, 4Weigh three kinds of powders, 5Pour into a bowl, 6

Stir until no granules and let stand for 30 minutes, 7Put into the steamer and steam for 20 minutes, 8Stir the steamed batter until smooth and shiny, and let it cool a little, which is the ice skin, 9

Roll the bean paste into 20g balls, 10Divide the ice skin into 30 g balls, 11Pat some cake powder on your hand to prevent sticking, and then put the ice skin in the palm of your hand to flatten, 12

Put a ball of bean paste, wrap the bean paste with ice skin, and slowly push it up, 13Until the bean paste is completely wrapped, the mouth is closed, 14Roll the wrapped snowy skin mooncake balls in the cake flour, 15

Then put the snow skin mooncake pellets into the mold and press them into shape.