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Steps for making moon cakes with frosted skin (milk yellow stuffing) 1 1. Boil the milk and prepare sticky rice flour, glutinous rice flour A, dried flour A and powdered sugar for frosted skin, and put them in a large bowl. All kinds of powders are mixed and stirred evenly.
The practice of ice-covered moon cakes (milk yellow stuffing) Step 22. Pour in milk.
How to make mooncakes with frosted skin (milk yellow stuffing) Step 33. Mix the milk with various powders and stir them evenly.
How to make mooncakes with frozen skin (milk yellow stuffing) Step 44. In order to check whether there are particles that are not mixed well, you can sieve them once to make the frozen skin more delicate.
How to make mooncakes with frosted skin (milk yellow stuffing) Step 55. Pour in corn oil.
The practice of ice-covered moon cakes (milk yellow stuffing) Step 66. Pour condensed milk A.
How to make mooncakes with frozen skin (milk yellow stuffing) Step 77. Stir evenly, and circle the upper layer back and forth with a manual eggbeater to fully blend the oil and milk paste.
The method of making moon cakes with frozen skin (milk yellow stuffing) is 88. 1-2 minutes later, the milk paste and oil are combined into one.
How to make mooncakes with frozen skin (milk yellow stuffing) Steps 99. Cover the batter with a layer of plastic wrap to prevent water from dripping, put it in a boiling pot, steam for about 30 minutes on medium heat, and steam the batter thoroughly.
Steps for making moon cakes with frozen skin (milk yellow stuffing) 10 10. Now, stir-fry the cake powder, and pour the weighed glutinous rice flour B into a pan and stir-fry over low heat.
The method of making ice-covered moon cakes (milk yellow stuffing) steps111.Stir-fry until the powder is a little yellow and has a faint fragrance, so you can turn off the heat. Be careful not to fry it.
How to make moon cakes with frosted skin (milk yellow stuffing) 12 12. The steamed frosted batter has a layer of oil slick on it, and we will knead it into the dough later.
Steps for making moon cakes with frosted skin (milk yellow stuffing) 13 13. The freshly steamed batter with frosted skin is rather hot. At this time, we use chopsticks to cut it open for better heat dissipation.
How to make mooncakes with frosted skin (milk yellow stuffing) 14 14. When the batter is not hot, you can rub the frosted skin. I want a little pink, so I add a little Wheaton pink pigment, or I can not add it, or I can replace it with other colored ingredients.
Steps for making moon cakes with frosted skin (milk yellow stuffing) 15 15. The dough with frosted skin will be sticky, so it is recommended to bring gloves to mix the dough. If you don't have gloves, you can use a fresh-keeping bag until all the oil slick is kneaded in. If you knead it for a long time, the taste will be more delicate, and the kneading effect will be the best when there is residual temperature. Put the kneaded dough aside and cool it for use.
Steps for making moon cakes with frozen skin (milk yellow stuffing) 16 16. Now it's time to send the butter. The butter softens at room temperature, and fine sugar is added to send it until the butter expands.
Steps for making moon cakes with frosted skin (milk yellow stuffing) 17 17. Add the eggs twice, and each time, the butter and eggs should be mixed together. It is normal to have a little oil-water separation after the second mixing.
Steps for making ice-covered moon cakes (milk yellow stuffing) 18 18. Mix milk powder, dried powder B and condensed milk B, use a manual eggbeater, stir evenly without particles, put them in a pot with boiling water, and steam for 5 minutes with the lid covered.
Steps for making moon cakes with frosted skin (milk yellow stuffing) 19 19. Take advantage of the gap of steaming milk yellow paste, divide the dough into 30g pieces (12 pieces), and if you like to eat thin skin, you can divide it into 25g pieces.
After 2020.5 minutes, open the lid and stir the milk yellow paste with a manual eggbeater, constantly stirring, so that the surrounding milk yellow paste is evenly mixed.
Steps 2 12 1. When the cream paste is solidified, it means that it is cooked, and then stir it for 1 minute, then turn off the heat and let it cool for later use.
Step 2222. Now do anti-sticking treatment for the mold, coat a layer of light cake powder on the moon cake mold, and gently pat off the excess powder after coating.
How to make mooncakes with ice skin (milk yellow stuffing) Step 2323. Press the ice skin into a round cake with the palm of your hand, with the middle thicker and the edges thinner.
How to make moon cakes with ice skin (milk yellow stuffing) Step 2424. Wrap about 20 grams of milk yellow stuffing, and the mold I use is 50 grams.
How to make ice-covered moon cakes (milk yellow stuffing) Step 2525. Close the mouth like a steamed stuffed bun, and then gently round it.
The practice of ice-covered moon cakes (milk yellow stuffing) Step 2626. Spread a thin layer of cake powder on the ice-covered dough.
The method of making ice-covered moon cakes (milk yellow stuffing) Step 2727. Put them into the three-dimensional crystal moon cake mold.
The method of ice-covered moon cake (milk yellow filling) Step 2828. Gently press it, and the pattern ice-covered moon cake will be finished.
How to make ice-covered moon cakes (milk yellow stuffing) Steps 2929. Pink and tender ice-covered moon cakes, do you like them?
The method of ice-covered moon cakes (milk yellow stuffing) is 3030.6 kinds of colors, and the mold is pressed at will.
The method of making moon cakes with frozen skin (milk yellow stuffing) has just passed the evening of step 3 13 1.7. If you don't receive flowers, send them to yourself.
Tips
1. Whether the ice skin is kneaded properly after steaming is related to whether the ice skin is fine and chewy. If there is enough time, the kneaded ice skin should be refrigerated in the refrigerator 1 hour.
2. The dough will be sticky at the initial stage. It is recommended to wear gloves. If there are no gloves, use fresh-keeping bags instead.
3. The amount of leather stuffing can be adjusted according to your own preferences. I use a 50-gram mold with a total weight of about 50 grams.
4. The prepared moon cakes with ice skin should be refrigerated for several hours before eating, and then warmed before eating.
5. The moon cakes with skin and ice skin that can't be eaten are best packed in a sealed box and stored in the refrigerator. The time is not recommended to be too long, and the taste is the best within 2 days.