material
90 ml of milk, 20 g of butter, 60-70 g of sugar and 0/00 g of glutinous rice flour/kloc.
method of work
1. Put the glutinous rice flour in the microwave oven and heat it for 2 minutes. Add the butter and sugar to the milk, and add it to the boil with low heat.
2. Pour the hot milk into the glutinous rice flour.
3. Knead into dough, cover with plastic wrap and let stand 1 hour.
4. Wake up the dough and knead it with your hands and wrap it in the stuffing.
5. Put it into the mold for embossing, OK, the method is quite simple. Try it.
Method 2 of ice-covered moon cakes
material
Ice skin material: glutinous rice flour 90g, sticky rice flour 70g, clarified flour 40g, sugar100g, milk 370g, edible oil 35g.
Red bean stuffing material: 200g red bean, coconut milk100g, 50g oil, a little salt and sugar100g.
Mung bean stuffing material: 200g of undressed mung bean, 0/00g of coconut milk/kloc-(milk or water can be used instead of coconut milk if you don't like it, and the taste of coconut milk is more fragrant), 50g of oil, a little salt and 0/00g of sugar/kloc-.
Ingredients: 8 egg yolks, 232g milk, 88g butter, 10g milk powder,10g custard powder, 280g sugar,10g milk powder and 88g low-gluten flour.
method of work
Ice skin practice
1. Pour milk, cooking oil and sugar into a bowl and mix well.
2. Pour glutinous rice flour, sticky rice flour and clarified flour into another bowl. Slowly pour the milk mixture from the previous step into the flour, stirring while pouring until it is evenly mixed.
3. Sieve the mixed slurry 1-2 times, and let it stand for half an hour after sieving. Cover the surface with plastic wrap, put it in a steamer with boiling water and steam for 25 minutes.
4. Steamed batter, stir vigorously with chopsticks while it is hot, until it becomes smooth and even, and use the batter after cooling. Similarly, if you want to cool as soon as possible, you can spread it on a plate and put it in the refrigerator.
5. Prepare some cake flour. If there is no ready-made cake flour, put the glutinous rice flour into the pot and stir fry over low heat until it turns slightly yellow. Dip it in a little and taste it. If it doesn't taste like raw flour, it means it's cooked. Cooling to obtain cake powder.
Dairy emperor's practice
1, milk and low-gluten flour are mixed until there is no powder, then egg yolk, milk powder, butter and sugar are added and mixed evenly.
2. Then pour the egg paste into a non-stick pan, cook it over medium heat until it thickens into a ball, and let it cool for use.
Red bean/mung bean stuffing method
1, first wash red beans and mung beans several times, and then soak them for one night or at least 4 hours.
2. Filter the water dry after soaking.
3. Then add 100 ml of water (just over the surface 1 cm) respectively, put them in a pot and cook for 30 minutes with medium and high fire.
4. After cooking, pour out the excess water, then pour the mung beans/red beans into the blender, and then add sugar, coconut milk, oil and salt to stir into a paste.
5. Pour the stirred paste into a non-stick pan and cook it over medium-high fire until the water is dry and greasy (like a flour ball), about 20 minutes. Then put it away to cool for later use.
Mooncake practice
1, the cooled crust batter and various fillings are divided into small portions respectively. The ratio of skin to stuffing is 6:4. If 63 grams of moon cakes are made, the ice crust is divided into 38 grams 1 serving, and various fillings are divided into 25 grams 1 serving.
2. Put a little cake powder on your hand to prevent sticking, put the ice skin on your palm and flatten it, put the stuffing on the ice skin, wrap the stuffing with the ice skin, and pinch it tightly.
3. Sprinkle some cake powder in the moon cake mold, shake it, so that the cake powder is evenly stained on the moon cake mold, and then knock the moon cake mold on the palm of your hand to knock out the excess cake powder.
4. Put the wrapped dough into the moon cake mold and press out the shape of the moon cake. At this point, the moon cake with ice skin is ready. The finished moon cakes with ice skin taste best after being refrigerated for several hours in the refrigerator.