A, peeled mung beans 100G sugar (I used 50G) and custard powder 1 tablespoon (a tablespoon of milk powder can also be used instead).

B, glutinous rice flour 50G sticky rice flour 50G sugar 55G salad oil 15ML condensed milk 1 tablespoon milk 2 10G

C, glutinous rice flour 20G

Exercise:

1. Soak peeled mung beans one night in advance. Drain the water, add sugar and steam in water. Press them into paste while they are hot, or beat them with a blender. Add custard powder or milk powder to taste. Stir well and set aside.

2. Material C is fried in a clean pot (occasionally stung in a microwave oven for 2 minutes) and used as hand powder.

3. Mix the materials B together, steam them in a pot for 20 minutes, then mix them while they are hot, let them cool, divide them into small pieces, wrap them with mung bean stuffing, and carve them with a moon cake mold.

Tips:

Wear disposable gloves to operate. Otherwise, you can't do it. You can put some cooked glutinous rice flour on it to prevent sticking. Put it in the refrigerator. If it is not so soft, it will taste better in a couple of days.

The key to making ice-skinned moon cakes is to make skin.

First of all, the powder analogy is important and appropriate.

Many recipes say sticky rice noodles. In fact, sticky rice noodles are rice noodles, which can be seen in the bulk counters of supermarkets.

If it is thin after steaming, it proves that it is not ripe and needs to be steamed for a while.

The steamed ice skin should be thoroughly cooled and sticky. When you do, put some oil on your hands.

In addition, take some glutinous rice flour and heat it in microwave oven for one and a half minutes. Sprinkle some on the mold for easy demoulding. [Edit this paragraph] Method 2 of iced moon cakes: moon cake formula:

Name of raw material baking weight percentage g

Ice skin ready-mixed powder 100 500

Drinking ice water 47 235

Fine salt 1 5 2.20

Yufeng brand advanced white emulsified oil 14 70

Stuffing:

Fruit and strawberry stuffing 3200 19.70

Production procedure:

First, the pre-mixed powder is sieved and poured into a mixing tank.

Second, after the salt is dissolved in water, it is added several times and stirred evenly, so that the mixed powder can completely absorb water and expand into Q sticky dough.

Third, add Yufeng brand high-grade white emulsified oil, stir evenly at slow speed first, and then stir evenly at medium speed.

Fourthly, covering the surface of the mixed dough with plastic bags, relaxing for 20-30 minutes, and then cutting and molding.

5. Raw flour shall not be used in the process of cutting, plastic impression and other operations, and cooked flour or ice skin ready-mixed flour shall be used as hand flour.

6. The ratio of skin to stuffing is 1:4.

7, forming an indentation, and putting the packaged moon cakes into a cold storage or refrigeration.

Making and Cost-effective of Snow Moon Cake with Ice Skin

I. Proposed formula

Precast powder100; Syrup (80 degrees)127; Frost18; Drinking water14; SP 2.0

Second, the production method:

1. Stir the raw materials except the above prefabricated powder evenly;

2. Slowly put the prepared flour into a blender and beat until the dough is smooth;

3. Only when the dough is relaxed for more than 30 minutes can the filling be formed. It is suggested that the ratio of skin to stuffing is 5: 5;

4. Packaging (the plastic stent with oxygen absorber can be stored for more than 60 days at room temperature).

Third, the characteristics of the product:

1. No baking, simple process and energy saving;

2. Soft and smooth taste, slightly elastic;

The color is as white as snow.