Why do I make my own snowy mooncakes smell like plasticine?

If your self-made snowy mooncakes have a plasticine-like taste, it may be due to the following reasons:

Ingredient List**:

1.Glutinous rice flour or starch: These are the main ingredients in snowy mooncakes, and they don't have the taste of plasticine on their own.

However, if these powdered materials are not stored properly, they may absorb the flavors of other items. Make sure the glutinous rice flour and starch you use are odorless and stored in good condition.

2.Food coloring: If you added food coloring during the production process, make sure you're using food-grade and following the recommended dosage. Some low-quality or excessive food coloring may have an off-flavor.

3.Vegetable oil or butter: These materials are used to adjust the stickiness and texture of the dough. If the oil ingredients don't taste good, then your snowy mooncakes may also have an off-flavor. Make sure the oil material you use is of high quality and has not expired.

Steps**:

1.Ingredient mixing: Make sure all the ingredients are mixed evenly, especially the pigments and oils, so that they are distributed throughout the dough rather than concentrated in one part.

2.Dough stirring: Excessive mixing or mixing of the dough may cause the dough to heat up and produce an off-flavor. When mixing the dough, just mix all the ingredients well and avoid over-stirring.

3.Refrigeration of dough: The dough of snowy mooncakes needs to be refrigerated thoroughly. If the refrigeration time is not enough, the dough may develop an off-flavor. During the making process, make sure that the dough is properly refrigerated.

4.Filling: The filling of snowy skin mooncakes is generally fruit or other desserts. If the filling has an off-flavor, then your snowy mooncakes may also have an off-flavor. Make sure the fillings you use are fresh and haven't expired.

5.Baking: Snowy mooncakes generally don't need to be baked, but if your production steps include baking, make sure the oven is clean, and the baking time and temperature are correct. Roasting too dark or too light can cause off-flavors.

Overall, if you find that your snowy mooncakes have a plasticine taste, you should first check your ingredients and production steps to look for possible causes of the odor. Then try adjusting the recipe or changing the ingredients to see if that improves the problem.

It is made of caro snow skin mooncake powder, white oil, and the filling is a filling with cocoa powder.

Whether it's the texture or the taste, it's like chewing plasticine... Break the tat

Generally, mooncakes are made of all-purpose flour, alkaline water and edible oil, wrapped in various fillings, and then shaped and cooked, and the main product is oily and soft peel. The infill is adapted to the local conditions in the north and south of the mezza river. Common ones include bean paste, jelly bean paste, lotus seeds, grains, egg stones, etc., as well as some fresh meat, and even flores cakes with strong local characteristics.

Snowy cake is made from glutinous rice flour, glutinous rice flour, and white flour like a crust pasta. It is first cooked, then wrapped with some liquid and soft filler, and finally shaped and cooled. It doesn't need to be cooked, just called the snow crust cake, bring disposable gloves, prepare the ice crust and materials, flatten the ice crust pieces, then wrap 20 grams of yellow filled milk, scrub it clean, wrap it with a thin layer of steamed glutinous rice, put it in the mold, press it a few times, knock out the sorcy cake, and then put it in the refrigerator immediately.

First of all, the glutinous rice flour, glutinous rice flour, light flour, and powdered sugar are sieved well, then milk is added, stirred continuously until smooth, and then corn oil is added, stirred continuously, and the oil powder is mixed into a uniform feather material in a short time: rice flour plus 150 grams of glutinous rice flour, 150 grams of glutinous rice flour, 100 grams of clear flour (wheat starch), sugar plus 80 grams of flour, 700 ml of milk and 35 grams of corn oil. Six eggs (about 300 to 350 grams of egg liquid), 120 grams of Congqing Peng baked milk powder, 100 grams of powdered sugar, 100 grams of clear noodles, 240 ml of milk (slightly adjusted according to the amount of egg liquid) Corn oil difference in grams.

The steam ice skin will float some oil on it. Ignore. Stretch the surface of the steam with chopsticks, reduce the temperature to a level that can be used, knead it into a smooth ball, knead the oil, set aside, and wrap it in fresh maintenance film for later use; Boil a pot of boiling water, place the yellow milk prepared with the container in the hot water in the pot, keep the heat low so that it is away from the water, and keep moving the yellow filling in the milk, as the yellow filling in the milk is getting thicker and thicker, turning into a semi-solid, like a little sand.

Don't stop shaking, Cassel, or you'll clumpy.

You can steam for a long time, you can also put more condensed milk in it, and you can put some sugar when mixing noodles, or you can fry the glutinous rice flour, so that the taste will be removed.

Add corn oil and cooked glutinous rice flour to the flour to make, so that the moon cakes that are ready to come will not have a very heavy taste of powder, which is very beautiful and crystal clear.

You can put some Yuntan bent candy when mixing noodles, so that there will not be too much Xinluo taste, you can also put some lemon juice, be sure to steam, put more fillings next to the stuffing, you can also heat up the glutinous rice flour in advance.

There are several reasons why ice skin sticks to your hands:

1: When steaming, the bowl is not covered with plastic wrap, resulting in excessive moisture;

2: The ice skin is not fully steamed and sticky;

3: Don't wait until the ice skin has cooled completely before filling.

It is important to note that:

1: After the ice skin is steamed, it should be completely cooled before wrapping the filling, otherwise it will stick to your hands. It is normal for the ice skin to still be a little sticky after cooling, and it can be solved by dipping an appropriate amount of cake powder on your hands.

If it is still very sticky and cannot be operated after cooling, one may be that the bowl is not covered with plastic wrap during steaming, resulting in excessive moisture, and the second possibility is that the ice skin is not fully steamed and sticky.

2: Sticky rice flour is rice flour, compared with glutinous rice flour, sticky rice flour does not have the stickiness of the wild pickpocket, which can avoid the taste of the ice skin is too soft and glutinous. Wheat starch, also known as Cheng Bu Noodles, in addition to making the ice skin look clearer, it can also increase the toughness of the taste of the ice skin, so it is not recommended to replace it with other starches.

Unless you really can't buy wheat starch, you can use cornstarch instead.

3: Put the ice skin in the refrigerator in advance for a period of time, and then take it out when the ice skin drops to the refrigeration temperature, and then wrap it will not be too sticky.

4: Don't press too hard when the snow skin mooncake is pressed at the end, otherwise it will cause difficulty in demoulding.

Snowy skin mooncakesIt is glutinous rice flour, sticky rice flour and clear noodles as the outer dough, which is steamed and cooked first, then wrapped with some liquid and soft fillings, and finally formed and cooled, without the need to go through the way of baking, so it is called "snow skin month" and then pour glutinous rice flour, sticky rice flour, and small Cheng noodles into the bowl. Slowly pour the milk mixture from the previous step into the powder, stirring as you pour until well combined. Then sieve the mixed slurry 1-2 times, and then let it stand for half an hour.

Sugar + milk + oil, mix well with egg whipped until there is no oil on the surface. Bring the steamer to a boil, put in the egg bowl with the batter of the pie crust, and keep steaming on high heat for about 25 minutes (mix well and mix the batter halfway). Wear disposable gloves and divide the crust and custard filling into 25g pieces, and roll the filling round.

The raw material of snow skin mooncakes is glutinous rice flour, and when making it yourself, prepare 45 grams of glutinous rice flour, 35 grams of sticky rice flour, 185 grams of milk, and an appropriate amount of cooking oil and sugar.

68 grams of glutinous rice flour, 88 grams of sticky rice flour, 45 grams of flour, 30 grams of caster sugar, 55 grams of condensed milk, 280 grams of milk, 40 grams of color mask oil, appropriate amount of purple potato filling, appropriate amount of sweet potato filling, appropriate amount of purple potato powder, appropriate amount of raspberry powder, appropriate amount of cooked cake powder, 45 grams of glutinous rice flour, 20 grams of Cheng flour, 40 grams of sticky rice flour, 50 grams of powdered sugar, 185 grams of milk, 250 grams of lotus paste filling (can be other fillings, depending on personal taste adjustment), salted egg yolk, corn oil, cooked glutinous rice flour.

Snow skin moon cake is a Mid-Autumn Festival food. The main reason why it is called "snow skin mooncake" is that it is different from the traditional way of making mooncakes. Because all traditional mooncakes are made of syrup, the color is golden yellow.

As you can also know from the name, part of the raw material of the snow skin moon cake is glutinous, in addition to making the ice skin look clearer, it can also increase the toughness of the taste of the snow skin, sticky rice flour is rice flour, compared with glutinous rice flour, so it is not recommended to replace it with other starches. Unless you really can't buy stuffy tan wheat starch, you can use cornstarch instead.

If you make 50g glutinous rice flour for snow skin moon cakes, use 50g sticky rice flour, 30g of flour, 30g of sugar, 230g of milk, mix and stir well, add 30g of vegetable oil or olive oil, stir well and sift through, and sieve to make a delicate and good moon cake crust.

Cover the plastic wrap and make a few small holes in the plastic wrap, or cover a plate and steam for 30 minutes.

After steaming, take it out and stir it with chopsticks and knead it smooth on the plastic wrap, cool it for 20 minutes, and squeeze it into a sock orange-like size, and squeeze about 25g or sock, which also depends on the size of the mold.

It may be that the cake flour is not done well. To make snow skin moon cakes, you can directly buy the existing snow skin powder, which is commonly known as pre-mixed powder, the so-called pre-mixed powder means that all the ingredients have been added, and finally you only need to add water and oil to stir and roll. It is best to move faster when using ice skin powder, because the powder skin will be very sticky after a long time on the orange noodles.

In fact, the ice skin flour can also be configured by itself, that is, glutinous rice flour is used to balance and sticky rice flour, and the flour is adjusted by itself according to a certain proportion.

The snowy skin mooncakes are very delicious and have a smooth taste. If the flavor of the flour is too strong, it means that the ratio of corn starch and flour is misplaced. It might be good to adjust it and try again.

Snowy skin mooncakes have a strong taste of powder, which may be due to excessive powder during skin grinding, resulting in excessive dough taste.

If you make your own snowy skin mooncakes at home.

There is a very strong powdery taste, so we can actually add some red yeast rice powder when mixing the noodles.

Or add some matcha powder.

In this way, it can mask the taste of the flour very well. First of all, we need to prepare the corresponding materials, prepare some snowy skin mooncake powder, red yeast rice powder, matcha powder, white oil, cranberry filling, matcha filling, and bean paste filling. <>

After preparing these materials, we can start to make, first we need to mix the snow skin moon cake powder and pure water, and then use this pure water to knead the dough, after kneading the dough, add an appropriate amount of white oil to it, it should be noted that the white oil must be kneaded into the dough, and it must be kneaded for more than three minutes, after seeing that the dough is particularly smooth, we can divide the dough into several parts. We can add some red yeast rice powder to one of the dough servings, and some matcha powder to the second dough, and then divide the kneaded dough into small dough of about the same size. <>

The next thing we need to do is to knead the cranberry filling, matcha filling, and bean paste filling into small balls, and then press the freshly made mooncake crust flattened to wrap all these fillings in. Dip the wrapped mooncakes in a little snowy mooncake powder, then put them directly into the mold and press out the corresponding shape. One thing to remind is that these molds usually have to be prepared before we make them, and the shape of the molds can be selected according to personal preferences, so that the very delicious snowy mooncakes have already been made.

Of course, in the end, you have to steam it thoroughly, and in general, I don't think it's particularly difficult to make snowy mooncakes. But there are still some points to note, for example, you must use red yeast rice powder or matcha powder, otherwise the mooncake flour flavor is indeed very strong.

When making snow skin moon cakes, you can add some lemon juice to the flour, add more water, add more sugar, and add some starch, so that you can remove the taste of the flour in the moon orange cake.

We can first microwave the glutinous rice noodles for two minutes, and then Gao Xili stirs them with chopsticks and filters them again, so that Qi Chi can remove the taste. And you can add some butter, caster sugar, and some fillings to remove the taste.

Many people like to eat snowy mooncakes because they have a good texture and have a variety of flavors. However, the ** of snowy skin mooncakes sold on the market is quite high, so many people will try to make their own at home. However, many people try to make snowy mooncakes and find that the finished snowy mooncakes will have a powdery taste.

If you want to remove the taste of the flour in the snowy mooncakes, we can add appropriate matcha powder or purple sweet potato powder to the process of making snowy mooncakes. Generally speaking, matcha powder and purple sweet potato powder have their own aroma, if you don't like the taste of the flour in the snowy mooncakes, adding appropriate matcha powder or purple sweet potato powder can add a hint of fragrance. Moreover, matcha powder and purple sweet potato powder will also give the appearance of snowy mooncakes a different color and become more beautiful.

In addition, we can add appropriate cooked flour or cooked glutinous rice flour to the snowy skin mooncakes after making the snowy skin mooncakes. Adding appropriate cooked glutinous rice flour or cooked flour can also remove the flavor of the snowy mooncake powder to a certain extent. However, many people don't know how to make cooked flour and cooked glutinous rice flour, in fact, making cooked flour and cooked glutinous rice flour is relatively simple.

First of all, we need to prepare the appropriate flour or glutinous rice flour to set aside, and then we need to heat the pot, taking care not to be too high, if the temperature is too high, it will cause the flour or glutinous rice flour to be burned, and there will also be a burning smell. So, when the pot is 60% hot, we can pour in the flour or glutinous rice flour. When the flour or glutinous rice flour turns slightly yellow, you can turn off the heat.

Then, we can wrap the made snowy mooncakes with fried glutinous rice flour or flour.

The above two methods can reduce the taste of the snow skin moon cake to a certain extent, so if you find that the snow skin moon cake has a powder flavor after making the snow skin moon cake, you may wish to try the above two methods, I believe it will have a good effect.