Can mooncakes with ice skin be made of glutinous rice flour?
1. Pure glutinous rice flour can be used to make iced moon cakes, but the effect is not very good.
2. If pure glutinous rice flour is used to make iced moon cakes, it may cause the moon cakes to be difficult to shape, too soft and too sticky. It is suggested that glutinous rice flour, sticky rice flour and orange powder be mixed together to make iced moon cakes.
Is the ice-covered moon cake the same as Xue Mei Niang's skin?
The difference between Xue Meiniang and iced moon cakes is that the materials of iced moon cakes are similar to those of Xue Meiniang, but they are different. Ice-covered moon cakes are basically transparent white and look beautiful. They can also be made into various colors by adding different ingredients, which is very beautiful. So it is more attractive than ordinary moon cakes. If the taste is good, the mooncakes with ice skin will be soft, sticky and rich when eaten in the mouth.
What is an iced moon cake?
Frozen moon cakes are traditional Mid-Autumn Festival foods in China. Because traditional moon cakes are made of syrup, the color is golden yellow, and the name of the mooncake with ice skin is Shantou. In fact, some raw materials are glutinous rice. The moon cakes made of glutinous rice are white in appearance and put in the freezer. When they are sold, they are put in the freezer. Its manufacturing features are no baking, simple process and energy saving. The taste is soft and smooth, slightly elastic and white as snow.
Is iced moon cakes healthy?
It is a mild tonic, which has the functions of tonifying deficiency and blood, strengthening spleen and warming stomach, and stopping sweating. It is suitable for nausea, anorexia and diarrhea caused by spleen and stomach deficiency and cold, sweating, shortness of breath and abdominal distension during pregnancy caused by qi deficiency. It also contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B, starch and so on. It is a warm and strong product. The starch contained in it is amylopectin, so it is difficult to digest and hydrolyze in the gastrointestinal tract.