Glutinous rice flour 45ml (rice cup) sticky rice flour 35ml (rice cup)

Wheat starch 20g/ml (rice cup) and hulled mung beans half a cup (rice cup).

50ml of pure milk (a box of 250ml) and 50g/ml of oil (measuring spoon).

Sugar 50g/ml+90g/ml (measuring spoon) cooked glutinous rice flour bowl

Steps of the method of icing moon cake+mung bean stuffing

1. hulled mung beans are cooked in an electric soup pot, with water half as high as beans, and cooked for one hour under high fire. Ps I cooked a meter cup of mung beans, and it took twice as much flour to finish the mung bean stuffing ~ (the meter cup is shown in the picture, and the picture shows a rice cup of red beans)

2. Stir-fry some glutinous rice flour before frying the stuffing. Stir-fry for a minute or two on low heat, as long as it doesn't taste raw, it doesn't necessarily turn yellow and affect the color of the ice skin.

3. Wash the pan and dry it. Remove mung beans and crush them with a spoon. Then put 40g/ml oil, pour it into the bean paste, stir-fry it in the small hot pot, and put sugar in several times after it is dry. Here, I put about 90g with a spoon, and taste it while adding sugar. I must feel so sweet when I eat it hot, and eat it in the refrigerator, which will reduce the sweetness. Stir-fry until the sugar melts. Be careful not to stick to the pan behind the ps. I turned off the fire twice.

4. Mix 45g of glutinous rice flour, 35g of sticky rice flour, 20g of wheat starch and 50g of sugar (spoon), dig a hole in the middle, and pour 50ml of milk (two-fifths boxes) into the hole separately and stir evenly. Don't add it all at once, add it little by little according to the consistency of the paste, taking yogurt as the ideal state.

5. Yogurt-like paste

6. Add 10ml oil (I use a spoon) to the processed slurry, cover a plate or plastic wrap and steam in the pot. After boiling the water with high fire, turn to low heat, and steam for15min.

7. Dig the steamed flour loosely with a spoon, let it cool, put a disposable glove or a fresh-keeping bag on it, knead the steamed flour paste evenly into a ball, directly take the disposable glove or fresh-keeping bag to get some powder and knead some noodles, put it in a place covered with cooked glutinous rice flour, then stick the powder by hand and knead it into the size of a glutinous rice ball for later use, and knead the stuffing into the size of a glutinous rice ball for later use according to the amount of powder kneaded. My mold is 50g 10. These powders can make 12 moon cakes, which are relatively small.

8. Glue the glutinous rice flour by hand, knead the dough into a round shape, then put the stuffing in the middle, wrap it with dough and knead it round. The mold is decorated with cooked glutinous rice flour and then chewed away, and the dough is put in for printing, and the ice skin should be compacted hard. If the dough is too sticky, roll the cooked glutinous rice flour once and put it in the mold, so it is easy to demould.

Tips

There is no electronic weighing. I use a measuring cup for measuring rice at home. The measuring cup is marked with a weight of 40 ml and 80 ml. Just measure the amount of powder. It doesn't matter if you have more or less. The main thing is to control the amount of milk. Mung beans are also half a cup of rice. It is better to thicken the paste like yogurt.