clear heat and detoxicate
Antibacterial and bacteriostatic
Lowering blood lipid
Protect the kidneys
be antianaphylaxis
Moistening lung and promoting fluid production
Runfei cough
resist
tonifying spleen
Strengthen the brain and soothe the nerves
Relieve diarrhea
This Mid-Autumn Festival, I made my own moon cakes for the first time. I tried Cantonese-style Wuren moon cakes, bean paste moon cakes and Soviet-style fresh meat moon cakes. Today, I'm going to challenge the ice moon cake, the recipe of teacher Jun Zhi, and the number of 50 grams of moon cake molds is 1 1. "
material
condiments
Mung bean stuffing-peeled 200g
50 grams of sugar stuffing
45g glutinous rice flour
35g sticky rice noodle
Chengfen 20 grams
condiments
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 (light and odorless vegetable oil such as corn oil and sunflower seed oil, not oil with special smell such as olive oil and peanut oil) and powdered sugar into a bowl and mix well.
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2.
Put glutinous rice flour, sticky rice flour and wheat starch in 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.
Sieve the mixed slurry 1-2 times.
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4.
After sieving, let 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 then 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. After the batter is cooled, stir-fry the mung bean stuffing for later use.
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6.
Prepare some cake powder. If there is no ready-made cake powder, put the glutinous rice flour into the pot and stir-fry it over low heat until it turns slightly yellow. Dip it in and have a taste. If it doesn't taste like raw flour, it means it is cooked. Cooling to obtain cake powder.
7.
Divide the cooled batter and mung bean stuffing into small portions respectively. The ratio of skin to stuffing is 6:4. If you make 50 grams of moon cakes, 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 it from sticking to your hand, put the ice skin on your palm and flatten it, and put mung bean stuffing on it.
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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 to make the cake powder evenly stick to the moon cake mold, and then beat the moon cake mold with your palm 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. Frozen moon cakes taste best after several hours in the refrigerator.
Iced moon cake finished product map
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