Make your own ice moon cake, the taste of soft and cold simple at home can be made to complete, whether they eat or give away are doubly dignified.

Ice moon cake seventy years to make up and not as difficult as we thought, learn when you want to eat when you make, taste and filling we are also relatively easy to control, this year's mid-autumn everyone at home reunion will certainly do a large table of food, in conjunction with the outside to buy the oil crust moon cake I'm sure that you can not eat, today learn to make this pie crust moon cake will make family members will be full of praise,

It is a good thing that you have a lot of time to learn how to make the moon cake,

It is a good thing that you have a lot of time to learn how to make the moon cake. The first thing you need to do is to make sure that you have a good idea of what you're doing, and that you're doing it right.

Today I made the crust moon cake wrapped in cream filling, we can also according to personal taste with some red bean paste, egg yolks, fruits, nuts and other ingredients to make, rich and layered texture, only need an oven a moon cake mold can be easily made to complete, the kitchen white can easily manage, the following take a look at the production of this milky yellow cake crust moon cake steps and tips it.

Name: Milk Cake Crust Mooncake

Required Ingredients: 35 grams of glutinous rice flour, 35 grams of chengduo powder, 130 grams of milk, 25 grams of vegetable oil, 40 grams of sugar, 35 grams of light butter, 35 grams of sticky rice flour, 3 salted egg yolks, 2 eggs, 45 grams of sugar, butter, 20 grams of flour, 20 grams of sugar, 20 grams of butter, 20 grams of flour. 20g, 20g of flour, 20g of semolina, 35g of light cream, 50g of milk, 30g of condensed milk, 20g of glutinous rice flour.

Cooking steps:

1. First of all, we need to prepare all the above ingredients, ready to go, we put all the ingredients in the preparation of the pie crust into a container mixed together and stirred well.

2. Stir well without lumps, worry about lumps we can put the flour into a strainer sieve.

3. Sieve two to three times can be, and then the sieved solution covered with plastic wrap on the fire cooking time of about 20 minutes, halfway we need to take out and stir and then put into the pot to continue to cook.

4. Steam well we need to use a spatula to mix evenly, and then cover with plastic wrap and put aside to cool.

5. Next, prepare a container and put all the ingredients for the custard filling into the container and stir.

6. Repeat the process several times like sieving the ice cream and put it in a steamer for 15 minutes covered with plastic wrap.

7. After steaming, take it out and let it cool, we divide the crust into 13 equal parts, about 25 grams each.

8. We also need to divide the filling into 13 equal portions and cover with plastic wrap and let it rise for about 10 minutes.

9. Roll out the piecrust into a sheet, then roll the filling into a ball.

10. Place the ball onto the glutinous rice flour and press it into the mooncake mold.

11. Cover with plastic wrap and place in the refrigerator for 2 hours or more.

Tips:

1. I used 50 grams of mooncake molds, so the total content of the mooncake needs to be 50 grams, otherwise it will not look good.

2. We can also match some other ingredients and fillings according to personal taste and preference, in the fall we can also use pumpkin, taro, purple potatoes to make fillings.