Materials:

Cornstarch 40g

Glutinous rice flour 50g

Fine sugar 30g

Milk 150g

Margarine 30g

Preparation:

1. Pour the glutinous rice flour into a plate and spread it out, then heat it up in the microwave. Let it cook for about 30 seconds and set aside.

2. Pour milk and vegetable oil into a saucepan and cook over low heat for about 1 minute, then add cornstarch, cooked glutinous rice flour and granulated sugar, stir well and remove from heat.

3. Use a stick to pound the mixture until it becomes a smooth paste.

4. Sprinkle some cooked glutinous rice flour on the table (outside the portion), roll the Method 3 hemp ^ dough into long strips, cut into 12 equal parts, and roll into a ball shape.

Tips:

The purpose of sprinkling cooked glutinous rice flour on the table in Method 3 is to prevent the dough from sticking to the surface, which makes it difficult to shape, but not too much, or it will affect the texture of the finished product.

Lamb's raisin mooncakes Serving size: 1.5 x 12

Materials:

A

Iced mooncake crust 1 portion

B

Lamb's raisins 220 grams

Commercially available mung bean paste 80 grams

Preparation:

1, ice-covered mooncake crust divided into 12 equal portions.

2, the rum raisins slightly drained juice, add method 1 cornstarch and mix well, this is the rum grape filling.

3. Divide the raisin mixture into 12 equal portions and roll them into rounds.

4: Press the skin of the mooncake into a flat round shape, put in one of the grapes and roll it into a round shape, dip it into the cooked glutinous rice flour, press it into the model and shape it into the mooncake, then transfer it to the refrigerator.

Making Tips:

All you need to do is soak the raisins in a little bit of rum to marinate them, or you can add other kinds of alcohol, such as whiskey, to suit your tastes.

Passion fruit yogurt mooncake Serving size: 1.5 x 12

Materials:

A

Ice-crust mooncake crust, 1 portion

B

Passion fruit puree, 50g

Yogurt, 50g

Commercially available white bean paste, 200g

Precipitation:

1, Ice skin mooncake crust are divided into 12 equal parts, rolled; cornstarch to microwave heating about 30 seconds.

2, the passion fruit puree slightly drained of juice, poured into the Yogurt mix, and then add the method 1 cornstarch and mix well, this is the passion Yogurt filling.

3. Divide the Yogurt filling into 12 equal portions and roll them into rounds.

4. Press the skin of the mooncake into a flat round shape, put in one of the Yum Yum filling and roll it into a round shape, slightly dip it into the cooked glutinous rice flour, put it into the model and press it into shape, take it out and transfer it to the refrigerator, then take it out just before serving.

Kiwi mooncakes Serving size: 1.5 x 12

Materials:

A

Iced mooncake crust 1 portion

B

Golden kiwi fruit 180g

Cornstarch 120g

Preparation:

1. Divide the mooncake crust into 12 equal portions. Heat the cornstarch in a microwave for about 30 seconds.

2, the golden kiwi peeled and cut into small pieces, paper towels to absorb the surface moisture, and then add the method 1 cornstarch mix evenly, this is the kiwi filling.

3. Divide the kiwi filling into 12 equal parts and roll them into rounds.

4. Press the crust of the iced mooncake into the center of the mooncake, and then press the crust into the center of the mooncake.