—— Basic method of making moon cakes with ice skin—
Ingredients: glutinous rice flour 45g (used for making ice crust), sticky rice flour 35g, cooked flour 20g, vegetable oil 20g, milk 150g, a little powdered sugar, a proper amount of moon cake stuffing and a little glutinous rice flour (used for making cake flour).
Steps:
1, put glutinous rice flour, sticky rice flour, cooked rice flour and powdered sugar into a basin, and pour milk 150g, and stir well.
2. Add 20g of vegetable oil and a little condensed milk, and stir until the vegetable oil and milk batter are completely mixed and the vegetable oil is not visible on the surface.
3. Seal the plastic wrap, put it in a steamer with boiling water, and steam for 25 minutes on high fire.
4. Take out the steamed batter, and stir vigorously with chopsticks or a spoon or a silicone scraper while it is hot until the batter temperature drops. Seal with plastic wrap and refrigerate 1 hour or more.
5. Prepare cake powder: put a little glutinous rice flour in a pot and fry it until it turns slightly yellow, and then put it out for later use.
6. Knead the mooncake stuffing into small balls (the picture shows purple potato stuffing).
7. Take out the refrigerated batter, put on disposable gloves and knead it into smooth, soft and elastic dough.
8. Take a small piece of dough and put it on the chopping board, press it into a cake crust with a thick middle and a thin edge, and put it in the palm of your hand.
9, put a stuffing ball.
10, wrap the stuffing ball with the crust, and slowly push it up until all the stuffing balls are wrapped and closed.
1 1, pat a thin layer of cake powder on the outside of the wrapped mooncake balls.
12, put it into the mold and buckle the shape.
13. Cover the prepared moon cakes with plastic wrap and put them in the refrigerator for one night to eat.
Tips:
1, it is recommended to choose vegetable oils that are not too strong, such as sunflower oil and corn oil. Amy tried blending oil, and it felt ok.
2, the ice skin will be sticky when it is just steamed, so it should be completely cooled before filling. Of course, the cooled ice skin will still stick to your hands a little. At this time, you can touch some cake powder on your hands before operating, or you can wear disposable gloves to operate. Amy personally prefers to wear gloves so that there won't be too much powder on the ice skin.
3. It is normal that a layer of oil will float on the surface of the steamed ice skin. When the ice skin is cooled and kneaded, just knead the oil into the dough.
4. At the same time of filling, the unused part of the ice skin should be covered with plastic wrap, otherwise the surface will dry and harden if it is directly exposed to the air for a long time.
5. Compared with glutinous rice flour, sticky rice flour is not sticky, which can avoid the taste of ice crust being too soft and glutinous. Chengmian, also called wheat starch, not only makes the ice skin look more crystal clear, but also increases the toughness of the ice skin taste.
6. In order to prevent the ice skin from sticking to the mold when entering the mold, you can sprinkle some cooked glutinous rice flour in the mold to make it stick to the inner wall of the mold evenly, then pour out the excess cooked glutinous rice flour, and then enter the mold and demould it.
7. If there is too much cake powder on the surface of the finished moon cake, you can wipe it off with kitchen paper and a little cold water, or you can gently brush off the excess powder with a soft brush.
8. It's best to finish the finished mooncakes in one or two days. If they are to be kept for a long time, they should be sealed and put in the freezer to avoid cracking.
-making colored ice skin-
White moon cakes with ice skin are beautiful, but now people prefer colored ice skin.
There are generally two methods to make colored ice skin, one is to add natural pigment powder, and the other is to add liquid food pigment. Now these things can be easily bought online. Amy chooses to use pure natural pigment powder, which includes matcha powder, purple potato powder, strawberry powder, mango powder, red beet powder, monascus powder and cocoa powder ... Parents can choose to buy according to their own needs.
Method for coloring ice skin with pure natural pigment powder;
After making the ice skin, take it out in the refrigerator and cool it down, sprinkle a little pigment powder, put on disposable gloves, knead it until the color is even, and then take the stuffing directly. Don't sprinkle too much pigment powder at a time. It is recommended to add a small amount of pigment powder several times until you get a satisfactory color.
In addition to the two coloring methods mentioned above, you can also use vegetable juice to color, such as amaranth juice and spinach juice.
-Making mooncake fillings of various flavors-
First, mung bean stuffing
1, peeled mung beans soaked in water overnight.
2. Pour off the water soaked in mung beans, add water again and wash it twice, then pour it into an electric cooker, add water until the mung beans are just submerged, cover it and press it for fifteen minutes.
3. Crush and stir the pressed mung beans evenly with a spoon or other tools.
4. Add oil to the pot, turn down the fire, add crushed mung beans, pour in appropriate amount of sugar (the amount of sugar is determined according to personal preference), and stir-fry evenly until the bean stuffing is obviously thickened and dried.
5. Take it out, seal it with plastic wrap, let it cool, and put it in the refrigerator until it hardens slightly (about 2 hours).
Note: Because mung bean contains a lot of starch, the prepared mung bean stuffing is still a little soft when it is hot, and it will harden a lot after it is cooled.
Second, purple sweet potato stuffing
1, peel the purple sweet potato, cut into small pieces, and steam on the pot for about 25 minutes until soft.
2. Take out the steamed purple potato and crush it with a spoon.
3. Add a little milk and mix well so that the purple potato puree doesn't look too dry.
4. Add oil to the pan, turn down the heat, add purple potato paste, pour in appropriate amount of sugar (the amount of sugar is determined according to personal preference), and stir-fry evenly until the potato paste is obviously thickened and dried.
6. Take it out, seal it with plastic wrap, and let it cool before use.
Third, matcha flavor stuffing
1, red kidney beans soaked in water overnight.
2. Peel the soaked beans, put them into an electric cooker, add fresh water again until the beans are submerged, and cover them and press for 30 minutes.
3. The pressed beans are ground into bean paste with a spoon, and a proper amount of matcha powder is added and stirred evenly (the dosage is determined according to personal preference).
4. Add oil to the pot, turn down the heat, add the evenly stirred matcha bean stuffing, pour in a proper amount of sugar (the amount of sugar is determined according to personal preference), and stir well until the bean stuffing is obviously thickened and dried.
5. Take it out, seal it with plastic wrap, let it cool, and put it in the refrigerator until it hardens slightly (about 2 hours).
Note: kidney beans can be used instead of kidney beans, because Amy can't buy kidney beans here, but kidney beans are relatively large and easy to peel, and the peeled beans are white and easy to color, so they are used.
Fourth, chocolate stuffing
1, red kidney beans soaked in water overnight.
2. Peel the soaked beans, put them into an electric cooker, add fresh water again until the beans are submerged, and cover them and press for 30 minutes.
3. Crush the pressed beans into mashed beans with a spoon, and add a proper amount of chocolate sauce to stir evenly (the dosage is determined according to personal preference).
4. Add oil to the pot, turn down the heat, add the evenly stirred matcha bean stuffing, pour in a proper amount of sugar (the amount of sugar is determined according to personal preference), and stir well until the bean stuffing is obviously thickened and dried.
5. Take it out, seal it with plastic wrap, let it cool, and put it in the refrigerator until it hardens slightly (about 2 hours)