How to use durian filling to make snowy 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.

The preparation of durian snow skin mooncakes is as follows:

Ingredients: 50g glutinous rice flour, 50g sticky rice flour, 25g of clear noodles, 130g of red bean paste, 70g of durian, 25g of corn oil, 30g of white sugar, 30g of condensed milk, 200g of pure milk, 20g of cooked glutinous rice flour.

1. Sift the glutinous rice flour, sticky rice flour and clear noodles for later use.

2. Stir the milk, sugar, condensed milk and corn oil well.

3. Pour in 1 piece of flour and mix into a batter.

4. Filter it again and leave it for half an hour.

5. Cover the bowl with plastic wrap and steam for about 30 minutes.

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

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

8. 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 long time).

9. Put 25g of dough in plastic wrap and roll it out into a circle.

10. Bring clean disposable gloves, knead the 15g bean paste filling into a circle, and then put about 8g of durian into a wrap.

11. Put the filling into the dough and wrap it well.

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

13. Sprinkle some cooked powder in the moon cake mold and pat it evenly, put the wrapped moon cake into the mold, buckle it upside down, press it a little harder, and remove the mold.

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.) ）

Preparation materials: 50g glutinous rice flour, 50g sticky rice flour (rice flour), 30g wheat flour, 180ml milk, 14g butter, 15g sugar, 50g rice (can be made more, set aside), purple sweet potato (filling) 200g, light cream add as appropriate.

Production steps: 1. Melt the butter and add (a mixture of milk and sugar).

2. Cover (high temperature resistance) plastic wrap and steam for 30 minutes, the shallower the container, the shorter the steaming time. Stir every 10 minutes with the lid open.

3. Steamed skin.

4. Make the filling. 2 purple potatoes, washed and peeled. The whipping cream is suitable for the sweetness of the purple potato. Later, after the purple potatoes were steamed, they tasted sweet enough, so they didn't use it.

5. After slicing the purple sweet potato, it can be steamed in the upper and lower drawers with the previous rice cereal.

6. Crush into puree with a spoon.

7. Rub the purple sweet potato into 10 parts, about 20g each.

8. Put the steamed outer skin into a fresh-keeping bag, roll it out with a rolling pin, and divide it into 9 equal parts, about 30g each.

9. Stuffing with skin, like pinching buns, close downwards. This is a version with less oil and less sugar, which is still a little sticky, so wear disposable gloves.

10. Sprinkle some hand powder in the mold (not suitable for sticking to the mold), and then pour out the excess powder. The flower piece is locked inverted on the mold, the dough is placed in the mold groove, pressed it, and the spring is pressed hard to remove the mold.

11. Finished product drawing.