Double color mung bean paste ice moon cake

Ingredients ?

A Icing recipe: Glutinous rice flour 50g

Sticky rice flour 50g

Chengming powder 25g

Low gluten flour 25g

Corn oil 45g

Milk 210g

Condensed milk 30g

Sugar 30g

B Mooncake recipe: Homemade icing dough

Homemade Mung Bean Paste Filling

Glutinous Rice Flour 20g

Two-color Mung Bean Paste Ice Cream Mooncake Directions ?

A Ice Skin Directions: Mix and sift all the powders into a container and set aside.

Add sugar and condensed milk to the sifted powder and mix well.

Add the milk in small quantities, stirring manually until there are no particles at all, until all the milk is added and mixed well.

Pour in the corn oil and mix well, it doesn't matter if the corn oil floats on the surface.

Cover the batter with plastic wrap and steam in a pot of boiling water for 25-30 minutes.

The steamed crust should be a slightly transparent milky white, with the same color inside and out. If you find that the color is not consistent, it means that it is not steamed through, and you need to steam it for another 5-10 minutes until it is cooked through;

There will still be a large amount of floating oil on the surface of the ice skin dough, which is normal, the ice skin dough will absorb the oil in the subsequent refrigeration, kneading process, and the oil can maintain the humidity and elasticity and softness of the dough, so it should not be reduced.

The steamed icy skin is slightly cooled and kneaded by hand, covered with plastic wrap and refrigerated for 12 hours before use.

B Mooncakes: 1 Stir fry the glutinous rice flour over low heat until lightly browned and fragrant, then turn off the heat and set aside.

2, the ice crust and filling according to the ratio of 4:6 good, I use 63 grams of moon cake mold, that is, to make the moon cake is 63 grams of a, according to the weight of this conversion ice crust and filling ratio is good (can be a little smaller than 63 grams, too large moon cake molding is easy to squeeze deformation). Roll out the icing and filling separately.

3. Flatten the dough with the palm of your hand, put the filling on top, wrap the filling tightly in the crust, and slowly push the crust upwards with your tiger's mouth so that the crust evenly wraps around the filling and rounds out.

4. Sprinkle some cooked glutinous rice flour in the mooncake mold, shake to evenly distribute the glutinous rice flour, knock off the excess powder, and try to knock it clean, put the wrapped mooncake blanks, slightly pinched into a barrel shape into the mooncake mold, and then gently press it into shape.

5, do a good job of ice moon cakes sealed in the refrigerator for more than 12 hours before eating the best taste.