Stuffing: red bean paste (you can buy it ready-made, or you can make it yourself. Mine is made by yourself. Red beans or mung beans are pressed with water in a pressure cooker, and then fried with sugar and butter until dry. The fragrant and sweet red bean paste stuffing is ready. )
Hand flour: put a proper amount of glutinous rice flour in the microwave oven and bite 1-2 minutes until cooked.
Practice: 1, stir all the materials of the skin evenly and steam for 20 minutes until cooked.
2. When the skin is cool, wrap it in bean paste, wrap it in hand powder, put it in the mold, press it and demould it.
3. The prepared moon cakes can be eaten after being refrigerated in the refrigerator for more than one hour.
Stuffing: Wash and cook taro, press it into mud, add sugar, oil and stir-fry on low heat until it doesn't stick to the spatula.
Ice skin material:
(1) glutinous rice flour (water-milled glutinous rice balls) 120g, sticky rice flour 120g, dried flour 70g, sugar 50g, Nestle condensed milk 80g, milk 400g and blending oil 60g.
(2) Put a proper amount of glutinous rice flour in a wok, stir-fry it with low fire, and use it as hand flour to help demould it.
Practice:
1. Put all the materials in the material (1) in a large basin and mix them into a smooth and even batter.
2. Steam the batter for 30 minutes, and let it cool after cooking. When steaming, it is best to stir it with chopsticks halfway to prevent the batter from precipitating and separating from water.
3. Knead the cooled noodles evenly, divide them into small doses, and knead the fragrant taro into a circle.
4. Press the round dough flat, knead it, put the bean paste stuffing in, wrap it tightly, close it and knead it round.
5. Gently wrap a little cooked glutinous rice flour around the rounded dough, so that it doesn't stick to your hands, and it must not be too cooked, which will affect the appearance.