1. Pour milk, sugar and salad oil into the basin and mix well. Pour in glutinous rice flour, sticky rice flour and cooked noodles. Stir thoroughly and evenly to form a thin batter.
2. Let the stirred thin batter stand for 30 minutes, then put it in a steamer and steam it over high fire for 15-20 minutes. Steamed batter, stir hard with chopsticks until smooth. Then wait for it to cool, add a little matcha powder and mix well, and it is the matcha ice skin.
Two: purple potato ice skin
1. Peel and slice the purple potato and steam it in a steamer. The steamed purple potato is pressed into mud with a spoon.
2. Mix the ground flour, glutinous rice flour and rice flour, add sugar and milk, and stir well until there is no pimple. Add purple sweet potato paste and stir well.
3. Steaming on the pot and cooling it is the ice skin?
1, after the ice skin is steamed, it should be completely cooled before filling, otherwise it will stick to your hands. It is normal that the ice skin still sticks to your hands after cooling, and it can be solved by touching the right amount of cake powder on your hands. If your hands are still sticky after cooling, one possibility is that the bowl is not covered with plastic wrap during steaming, resulting in excessive moisture, and the other possibility is that the ice skin is not fully steamed, resulting in stickiness.
2. Sticky rice flour is rice flour. Compared with glutinous rice flour, sticky rice flour is not sticky, which can avoid the taste of ice crust being too soft and glutinous. Wheat starch, also known as clear flour, can not only make the ice crust look more transparent, but also increase the toughness of the ice crust, so it is not recommended to replace it with other starches. Unless you really can't buy wheat starch, you can use corn starch instead.
3. Mastering the method of ice crust, you can change fillings with different tastes according to your own preferences. The fillings of the moon cakes with frozen skin are very flexible, and you can choose bean paste, lotus seed paste, jujube paste and fruit stuffing.
Shuimo glutinous rice flour? 50g sticky rice flour 50g corn oil 25g soft sugar 40g (please use powdered sugar if possible, and add it to 50g if you like sweetness).
Chengfen 30g (wheat starch) milk 240g
A, peeled mung beans 1000G sugar and appropriate amount of custard powder 1 tablespoon (a tablespoon of milk powder can also be used instead).
B, glutinous rice flour 50G sticky rice flour 50G sugar 55G salad oil 15ML condensed milk 1 tablespoon milk 2 10G
C, glutinous rice flour 20G
1, soak peeled mung beans one night in advance. Drain the water, add sugar, and then steam them in water. Press them into a paste while they are hot or beat them with a blender. Add milk powder to add flavor. Mix them well and put them aside.
2. Material C is fried in a clean pot (occasionally stung for 2 minutes in a microwave oven) and used as hand powder.
3. Mix the material B together, steam it in the pot for 20 minutes, then mix it while it is hot, cool it, divide it into small pieces, wrap it in mung bean stuffing, and carve it with a moon cake mold.
First, sieve the pre-mixed powder and pour it into a mixing tank.
Second, after the salt is dissolved in water, add it in several times and mix well, so that the ready-mixed powder can completely absorb water and swell, making it a Q-sticky dough.
Third, add snow-white emulsified oil, mix well at slow speed first, and then mix well at medium speed.
Fourthly, covering the surface of the mixed dough with a plastic bag to relax for 20 to 30 minutes, and then dividing and shaping.
5. Do not use raw flour in the operation process such as segmentation and plastic impression, and use cooked flour or ice skin ready-mixed flour as hand flour.
6. The ratio of crust to stuffing is 1:4.
And 7, forming the impression, and storing the packaged moon cakes in freezing or cold storage.