However, if you can cook it yourself, it may be different ... Ruima has just learned to make mooncakes with frosted skin, which is a good thing for the occasion. The most interesting thing is that at this time, they look like mooncakes, and after this season, they look like ordinary snacks ...
Before making it, Rui Ma compared all the recipes of mooncakes with ice skin that she could get, including those published in the last issue of Betty. After imagination analysis, Rui Ma thought that the one she taught you now looked the cutest! In addition, in many recipes, the traditional lotus seed paste, coconut paste and so on are used for ice-covered moon cakes. However, Rui Ma thinks that the ice crust is an alternative in moon cakes, and the content might as well be a little different. Moreover, with the taste of the ice crust, it is better to use a sweeter filling, so she chose the cream filling. Frankly speaking, it tastes more like glutinous rice snacks.
OK, let's get started!
Let's make ice skin first, and the materials for 20 ice skin moon cakes:
Glutinous rice flour100g, sticky rice flour 60g, corn starch 20g, sugar 60g, milk 240ml, condensed milk 60ml and salad oil 60ml.
The above materials should be sold in large supermarkets. If not, you can go to Metro, and all of them are available. It is said that it would be better if you can buy dumpling powder. You can combine glutinous rice flour and sticky rice flour into one ...
1. Mix all the materials together and mix well. Don't be surprised that it is thin, yes, it is a bit like the thickness of thicker yogurt. Remember to mix well, no pimples!
2. steam the batter for about 25 minutes, and you can use chopsticks to open it to see if the bottom batter is cooked. After cold cutting, take it out and knead it into dough-there will be a hard skin. It doesn't matter. Knead it all together and knead it several times, and it will become a very soft cooked dough.
3. Divide into 20 small dough and roll it thin for later use.
When steaming the ice skin, you can also make a creamy filling. Materials to be used for milk yellow stuffing:
2 eggs, 40g of dried powder, 2 tablespoons of custard powder, 90ml of milk, 0/00g of sugar/kloc and 40g of butter.
1. After the butter is softened at room temperature, beat it with an egg beater until it is smooth. Add the sugar in three times and stir it evenly every time.
2. Put in the eggs and mix them evenly.
3. After pouring in the milk, add the ground flour and custard powder, and mix them evenly to make a batter.
4. Steam the batter across the water and stir it every three to five minutes until they change from semi-liquid to solid, and then they can leave the fire.
Now let's make moon cakes! I don't have a professional moon cake mold, so I chose a three-energy jelly mold to make it. If you have a large jelly mold on hand, you can use it to make this.
Wrap the cream filling in the ice crust, close it, put it in the mold, press it as evenly as possible to make the dough stick to the periphery of the mold, and then gently knock the moon cake out of the mold. Originally, it was said in the recipe that some cake powder should be sprinkled in the mold to be easy to demould. After my test, it can be removed without doing that!
OK, the delicious iced moon cake is finished! After being refrigerated in the refrigerator for an hour, the taste is more refreshing!
But ... this moon cake won't taste as good as the day before, and it can't be eaten on the third day ... So, it's best to make it now and eat it now.