The practice of ice-covered moon cakes:
Step 1, take a proper amount of glutinous rice flour and fry it for hand powder.
Step 2: Pour the oil, condensed milk, sugar and milk into a container and stir evenly, then put the powder into it, stir until there is no granule, and let it stand for 30 minutes.
Step 3, steam in a steamer for about 25 minutes, stirring 2-3 times in the middle until it is cooked.
Step 4: First cut and mix with a scraper. After cooling, stick some oil on your hands and knead the steamed rice flour until it is bright (don't stick oil when kneading with food-grade gloves).
Step 5: I use a 63-gram mold, with 30 grams of ice crust and 33 grams of stuffing, and round the stuffing for later use. ?
Step 6, wrap the stuffing with ice skin, roll it in cooked flour, and then press-mold it. It tastes better after being refrigerated in a fresh-keeping box, and can be eaten within 2 days. ?
After the impression is finished, put on a fresh-keeping bag, put it in the refrigerator and refrigerate it for more than 2 hours before eating. It tastes better! If you can't help it, the moon cakes that have just been printed are also edible, soft and sweet.
Frozen moon cakes originated in Guangdong, Hong Kong and Macao. I remember that many people came here to buy the newly-launched mooncakes with frosted skin and wanted to try something fresh. Mid-autumn festival, pay attention to? Family reunion, family, group get together, eat together, enjoy the moon together, and communicate with each other about life? . Such a good opportunity is rare only a few times a year. We should seize it and make moon cakes together, with whatever taste we like. Ice-covered moon cakes taste soft and smooth, elastic, as white as snow, and Q-bombs love to eat. Not greasy. Traditional moon cakes baked in oil are healthier. The disadvantage is that it is not suitable for preservation, and the longest preservation time made by yourself is only one week, otherwise it will crack and not be soft and sticky.