Daifuku Mochi/ Snowball Mochi
Xuemeiniang originated in Japan, formerly known as "Dafu", and it is one of the authentic dim sum in Japan. Its outer skin is a Q-bomb Xuemeiniang ice skin, and its fillings in Japan are mainly genuine fruits of the season. The name comes from a lady who invented all kinds of strawberry Dafu in Japan, and our production of Xuemei Niang is also one of her masterpieces.
ice rind
Ice skin is the skin of the mooncake with ice skin, which is a special pastry of Han nationality. Belongs to Mid-Autumn Festival food. Traditional moon cakes are made of syrup and the color is golden yellow. Part of the raw material of the ice skin is glutinous rice, and the moon cake is white in appearance. It is kept in a freezer and kept in a freezer when it is sold.
Xue Mei Niang's skin can be made into ice skin. First, take some glutinous rice flour (except 200g) and fry it in a wok with low fire until it is slightly yellow. Be sure to fry it slowly with low fire, and put it aside when it is finished. This is used to make Xuemeiniang dough powder.
The materials are mixed until there is no granular paste (here, corn starch is not raw powder bought in the supermarket, so you can't make a mistake), then put it in a steamer and steam it for about 30 minutes with strong fire. The time is determined according to the state of the batter until there is no liquid translucent. After taking it out, put in butter and put on disposable gloves to start kneading.
It may be a little difficult to knead at first, because the butter needs to slowly penetrate into the dough. Don't be discouraged. Keep kneading until the butter is absorbed. Change to a clean basin or knead the dough pad and knead it into smooth dough, and then put it in the refrigerator for refrigeration.
Detailed method of ice skin for moon cakes with ice skin
Raw materials: glutinous rice flour 160, sticky rice flour 140, powdered 75, white sugar 145, 30g of clear oil and 500 of pure milk.
method of work
1, all the raw materials are mixed together, fully stirred evenly, and it is confirmed that all the powder is dissolved in the milk after the white sugar is melted, and after there is no granule, it is screened once, and it is confirmed that there is no granule for the second time, which can also make the taste of the ice skin more delicate.
2. Then pour the juice into the basin, cover it with plastic wrap, and cover it tightly. Then use a toothpick to make a few holes in the plastic wrap. After the water in the steamer boils, put it in the steamer and steam it for 25 minutes.
3. After steaming, stir the ice skin with a scraper. When the ice skin is cool, knead it into a ball by hand while it is hot, then wrap it with plastic wrap and refrigerate it in the refrigerator 1 hour. (In fact, if you are not in a hurry, you can put it off until the next day, and the mooncakes with ice skin will be more malleable.)
4. When you make it, you can squeeze the ice skin out of a uniform surface.
Tips
The ratio of raw materials is not fixed, and it can be blended according to the taste you want, but it needs to know what role each of these materials plays.
Glutinous rice flour mainly plays the role of softness and glutinous rice flour. If you want the crust to be softer and glutinous, you should add more glutinous rice flour.
Sticky rice flour mainly plays the role of firmness and plasticity. The more sticky rice flour is added, the harder the taste of the ice crust is.
Chengfen, in fact, is the raw flour precipitated from wheat flour (flour) after gluten removal. Its function here is similar to sticky rice flour, but it also plays another role-increasing transparency. We usually eat cold rice noodles and crystal dumplings with it.
White sugar, depending on your taste, like a little lighter, the amount of sugar can be reduced appropriately.
Clear oil, the added clear oil is as light as possible, its function is to make the ice skin more oily and the finished product is not easy to crack.
Pure milk, increase the milk flavor of ice skin.