The Mid-Autumn Festival has a history of more than 1,000 years and is one of the four traditional Chinese festivals, which means "reunion", "reunion" and "longing". Families, relatives, and close friends gather around the table to enjoy the festive fruit "pomelo" and the Mid-Autumn specialties: "Mid-Autumn Mooncake". Mid-Autumn Mooncake follows the development of the Mid-Autumn Festival to the present day, the development of Chinese food culture, so that the Mid-Autumn Mooncake has a variety of flavors, the more common single and double yolk lotus seed paste, Guangdong and Guangxi favorite five kernel mooncake, but also in recent years the rise of the iced mooncake, and in this issue, let's talk about the "iced mooncake". Tasted the icy moon cake friends, will be on its icy sweet flavor to linger, the production process and materials of the cumbersome, so that cooking at home is a difficult task, this issue of Deer Kitchen to teach you to use another can easily make icy moon cake materials, this material is "sago", sago to do the icy moon cake, eaten it? Do to the children as a snack in the Mid-Autumn Festival, sweet sticky filling soft more love to eat, want to learn parents quickly look at it! Sago version of the icy moon cake [main ingredients]: 150 grams of sago [side dishes]: purple potatoes, or other fillings [seasoning]: 30 grams of sugar - cooking process 1); first we come to the mix of sago and sugar, 150 grams of sago and 30 grams of sugar, together into a rigid container, using a rolling pin or a rigid device, the two ingredients, the two ingredients, the two ingredients, the two ingredients, the two ingredients, the two ingredients are not the same, but they can be used for the same purpose. Hard equipment, the two ingredients thoroughly broken into flour; at the same time, cut the purple potatoes into small pieces, on the steamer until cooked through 2); crushed into a flour-like sago flour, put into a large pot, according to a small number of times to add the way to add water, constantly stirring and rubbing pinch, live into a smooth and grain-free dough. 3); and good sago dough, do not need to be placed on the rise, rolled out into a long stick shape, subdivided into 8 small pieces, and then roll out the small dough into a thin dough. 4); Steam the purple potatoes until they are cooked to the point where they can be easily pierced with chopsticks, then remove them, and while they are still hot, use a small spoon to crush the purple potatoes into a puree, which is the purple potato filling that we want, and leave them to cool down to the point where they can be touched with the hand. 5); Put the purple potato filling that you have made, and spoon the appropriate amount on the sago crust and wrap it up tightly, stuff it into the mooncake molds, and then invert it into an iced mooncake mold, and then steam it in a pot of cold water over medium-high heat to bring the moisture to a boil, then turn the water to medium high heat to steam. 6); Put the sago dough in a pan of cold water to steam the sago crust. Fire to boil the water, turn to medium heat steaming for 20 minutes. 6); Steaming to the point, open the pot to observe, the iced mooncake crust crystal clear, can be observed inside the purple sweet potato filling, basically ripe to be able to take out, take out and placed to cool down, and then put into the refrigerator to freeze a freeze, you can taste the iced mooncake texture q pop, ice sweet and moist, adults and children are very like! --The "tips for success" of the sago version of the iced mooncake ▲ point 1, the amount of sugar, according to their own taste to adjust, such as sugar is difficult to grind, you can use powdered sugar. ?€€?€€?€€2?€€When mixing sago and sugar, you need to be patient as both ingredients are hard, so if you want to be lazy, you can use a grinder to break them up. ?€€?€€?€€3?€€When mixing the sago flour and flour, the addition of water can not be put too much at once, you must use a small amount of time, too much water will make the icing moon cake moisture heavy, very sticky hands. ▲ 4th point, on the pot of steamed iced moon cake, time is not too long, long time steam roll back the same will make the iced moon cake full of water, which leads to the batter dissolved and melt away, steamed to the outside of the skin transparent basic enough. Summary and cooking points of the above is the sago version of the iced moon cake cooking, with the traditional use of glutinous rice flour, sticky rice flour production of iced moon cakes compared to this method is more convenient, and the outer skin is more translucent and good-looking, the inner filling of the random collocation, play imagination will be able to make a variety of different tastes of the iced moon cake, coupled with the sugar can be adjusted by yourself, sweet sticky filling soft more suitable for children to taste, Mid-Autumn Festival is approaching, you may wish to make! This sago version of the icy moon cake, let the children taste it, children will love it! ▼