Question 2: Excuse me, what's the best filling for ice-covered moon cakes? You mean the kind of moon cakes frozen in the refrigerator? If so, I think vanilla is good and strawberry is good.
I've eaten it before. It's Yuanzu's snow moon cake, and the stuffing is made of ice cream. But there are only three flavors, namely vanilla, strawberry and lemon. But I suggest that if you don't like sour food, don't eat lemon.
However, I think there should be more flavors now. You can go to Yuanzu and ask! The moon cakes they have there are really good.
Question 3: What fillings are there in the mooncakes with frozen skin? Not all mooncake fillings can be made into mooncakes with frozen skin. Today, I recommend eight kinds of mooncake fillings suitable for making mooncakes with frozen skin. The formula and detailed methods of mooncake fillings with frozen skin will let you know how to make beautiful mooncake fillings with frozen skin.
First, the red bean paste iced moon cake stuffing
Ingredients: 400g of red beans, 0/80g of fine sugar/kloc-0, and 0/80ml of corn oil/kloc-0.
Practice steps:
1, take out the pressed red beans and let them cool, then pour them into the blender together with the soup and mash them into red beans.
2. Pour the red bean paste into the wok, turn on medium and small fire and stir-fry the red bean paste continuously, and add the red sugar in three times during the stir-frying.
3. After adding the red sugar, add the corn oil several times, and wait for the red bean paste to absorb the corn oil every time before putting down the oil.
4. After all the corn oil is put away, continue to stir-fry until the red bean paste becomes dry and hard, and it will be fine when it feels like it can be kneaded into a ball, and it will become more viscous after cooling.
Second, the mung bean paste iced moon cake stuffing
Question 4: What kind of fillings are there in the mooncakes with ice skin? But those with ice skin generally like cream and fruit. Now, many kinds of mashed potatoes, such as chocolate, black sesame, coffee and matcha, are also quite delicious.
Question 5: Which is the best, snow moon cake or snow moon cake? Snow moon cake should be frozen and preserved, and the filling is ice cream.
Ice-covered moon cakes are refrigerated or stored at room temperature. The crust is glutinous rice flour and starch (elastic, similar to rice cakes), and the stuffing is generally ordinary bean paste, lotus seed paste and so on.
Question 6: What brand of iced moon cakes is the best?
Nestle, Yuanzu, Haagen-Dazs, Christine, Holiland ...
Question 7: Who can provide the authentic ice-covered moon cakes? You'd better eat your own whole food. It's delicious. Skin-making of moon cakes with iced skin: 1, pour100g of glutinous rice flour into a clean container without oil and water, put it in a microwave oven, and heat it for 2 minutes at high fire until it is cooked. After taking it out, it will be a little caked. You should beat it patiently and repeatedly with chopsticks into powder, and then filter it with a thin reed. 2. Pour 90 ml of milk, 70 g of white sugar and 20 g of butter into a small pot, and slowly heat it with medium heat to fully melt and boil the butter and white sugar. 3. Slowly pour the boiling milk into the glutinous rice flour, and at the same time quickly stir with chopsticks to form dough. 4. When the temperature of the dough is warm, knead the loose dough repeatedly into a dough with a smooth surface by hand, and then cover it with a layer of plastic wrap, which is 1 hour. 5. Take out the baked dough, knead it by hand, roll it into a cylindrical shape, then divide it into small doses of 20 grams, knead it by hand, and then press it into a small round cake. 6. Cover the small round cake with a layer of plastic wrap, and then roll it into a round ice sheet with thick middle and thin edge with a rolling pin. Filling: 1, soak the salted egg yolk in rice wine for 10 minute, which can effectively remove the fishy smell, then put it in a microwave oven, heat it for 30 seconds on high fire, and cool it for later use. 2. Take15g of bean paste stuffing, press it into a round shape, put the salted egg yolk in the middle, then wrap the salted egg yolk with the bean paste stuffing, and then shape it into a ball shape to make the stuffing (if the salted egg yolk is large, you can choose half). 3. Hold the rolled ice sheet on the palm of your hand, take a portion of the stuffing and put it in the center of the ice sheet, then put away the surrounding ice sheets and put the inner stuffing. 4. Sprinkle a little cooked glutinous rice flour into the moon cake mold, so that a thin layer of glutinous rice flour is evenly coated around and at the bottom of the mold, and then knock it upside down to shake out the excess loose powder. 5. Put the wrapped moon cake embryo in the mold, and press it evenly with your hands, so that the moon cake embryo is just flat with the mold mouth. 6. Turn the mold upside down, knock it on the left and right, and then knock it down vertically for a few times, so that the moon cake with ice skin can easily come out of the mold. Refrigeration: Mooncakes with ice skin don't need baking. Put the moon cake with ice skin in a sealed box, add the ice skin, dry it, and put it in the refrigerator for 1 hour, and you can eat it directly. Preservation: Frozen moon cakes can only be stored in a refrigerator below 5 degrees for 2-3 days. Three kinds of homemade stuffing methods: 1, red bean paste ingredients: 700g of red beans, 350g of white sugar, 2g of salt, and butter 1 00g. Practice:1) Soak red beans in cold water12h, then put the red beans in a pressure cooker, add water until the red beans fail, and boil them over high fire. 2) Pour the red beans and soup into a blender and break them, and then filter them into a container with a strainer. 3) After the filtered bean paste is precipitated, the excess water is poured out, then the bean paste is put into a pot, heated with strong fire, and kept stirring until the bean paste becomes thick, then the white sugar and salt are added, and the bean paste is continuously stirred until it is dry. 4) Finally, remove from the fire, add butter, stir well, and cool. 2. Ingredients for lotus seed paste: 400g of lotus seed, clear water 1.5 liter, 200g of white sugar, 50ml of oil and 40g of butter. Practice: 1) Peel the bitter core of lotus seed, soak it in cold water12h, then pour it into the pressure cooker and add clear water. After boiling SAIC motor on high fire, continue to cook it on low fire for 20 hours. 2) Pour the lotus seeds together with the soup into a blender and smash them into mud. 3) Add lotus seed paste, white sugar, oil and butter into the pot, stir and stir continuously until the lotus seed paste is dried into a ball, and then cool. 3, jujube paste materials: 300 grams of red dates, white sugar 140 grams, 60 grams of oil Practice: 1) Wash red dates and soak for 2 hours. 2) Cut the jujube with a knife, remove the inner core, put it in a container, steam it in a steamer for 20 minutes, cool it, and put it in a blender to beat it into jujube paste. 3) Heat the oil in the pan with medium heat. When the heat reaches 50%, add the white sugar and jujube paste, stir and stir constantly until it is dry and dough, and then cool. Preservation of homemade stuffing: the prepared stuffing can be refrigerated for 3 days in the refrigerator. If frozen after sealing, it can be stored for several months.
Question 8: What brand of iced moon cakes is delicious? It's the best made by yourself.
Question 9: How to make the stuffing of mooncakes with ice skin? Pumpkin paste filling:
1, preparation materials: pumpkin 1800g (after peeling and pulp removal), 50g of sugar (pumpkin itself is very sweet, sugar as appropriate), 50ml of corn oil and 20g of corn flour (wheat starch).
2. Peel the pumpkin, remove the pulp, put it directly on a steamer covered with drawer cloth, steam it over strong fire for about 20-30 minutes until soft and rotten, take it out and stir it evenly in a container.
3. Pour it into a wok and stir fry constantly, adding oil sugar in the meantime, and adding cornstarch in several times, until it is waxy and sticky. It will become a little dry and hard after cooling.
Or you can buy some red bean stuffing (red bean paste stuffing) or jujube paste stuffing directly.
Question 10: Traditional mooncakes don't like eating very much. Every year, mooncakes with fruit stuffing and ice skin are not bad. What new flavors are there to introduce? In fact, to be honest, what I don't like most is traditional moon cakes, which are too addictive. Fruit moon cakes and ice crusts are delicious, waxy and fruity, but they don't like to eat if they are eaten too much. Recently, I found a kind of moon cake that is not bad. It is called durian iced moon cake. It is said that durian, the best durian in Malaysia, is used as stuffing. I personally prefer durian, so I am still very fond of it. I plan to book a few boxes in August, eat them myself and give them away decently. If the landlord is interested, you can try it.