clear heat and detoxicate
Antibacterial and bacteriostatic
Lowering blood lipid
Protect the kidneys
be antianaphylaxis
Moistening lung and promoting fluid production
Runfei cough
Resistance
tonifying spleen
Strengthen the brain and soothe the nerves
Relieve diarrhea
I made my own moon cakes for the first time this Mid-Autumn Festival. I tried Cantonese-style five-kernel moon cakes, bean paste moon cakes and Soviet-style fresh meat moon cakes. Today, I'm going to challenge the iced moon cake, the recipe of Jun Zhi's teacher, 50 grams of moon cake mold 1 1 quantity. "
material
Ingredients
Mung bean stuffing-peeled 200g
50 grams of white sugar stuffing
45g glutinous rice flour
35g sticky rice flour
Chengfen 20 grams
ingredients
Stuffing-maltose
25 grams
Stuffing-butter
50 grams
vegetable oil
18g
milk
185g
powdered sugar
50 grams
The practice of ice-covered moon cakes
1.
Making ice skin: pour milk, vegetable oil (choose light and odorless vegetable oil such as corn oil and sunflower seed oil, and don't use oil with special smell such as olive oil and peanut oil) and sugar powder into a bowl and stir well.
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2.
Put glutinous rice flour, sticky rice flour and wheat starch into another bowl. Slowly pour the milk mixture from the previous step into the flour, stirring while pouring until it is evenly mixed.
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3.
The mixed slurry is sieved 1-2 times.
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4.
After sieving, let it stand for half an hour. Cover the surface with plastic wrap, put it in a steamer with boiling water, and steam for 25 minutes on high fire.
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5.
Stir the steamed batter vigorously with chopsticks while it is hot until it becomes smooth and even, and use it after cooling. Similarly, if you want to cool it as soon as possible, you can spread it on a plate and put it in the refrigerator. When the batter cools down, fry the mung bean stuffing for later use.
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6.
Prepare some cake flour. If there is no ready-made cake flour, put glutinous rice flour into the pot and stir-fry over low heat until it turns slightly yellow. Dip it in a little and taste it. If it doesn't taste like raw flour, it means it's cooked. Cooling to obtain cake powder.
7.
The cooled crust batter and mung bean stuffing are divided into small portions respectively. The ratio of skin to stuffing is 6:4. If 50 grams of moon cakes are made, the ice crust is divided into 30 grams 1 serving, and the mung bean stuffing is divided into 20 grams 1 serving.
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8.
Put a little cake powder on your hand to prevent sticking, put the ice skin on your palm and flatten it, and put mung bean stuffing on the ice skin.
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9.
Wrap the mung bean stuffing with ice skin and pinch it tightly.
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10.
Sprinkle some cake powder in the moon cake mold, shake it, so that the cake powder is evenly stained on the moon cake mold, and then knock the moon cake mold on the palm of your hand to knock out the excess cake powder.
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1 1.
Put the wrapped dough into the moon cake mold and press the moon cake shape into the plate.
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12.
At this point, the moon cake with ice skin is ready. The finished moon cakes with ice skin taste best after being refrigerated for several hours in the refrigerator.
Finished map of iced moon cakes
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