Materials
Milk 90 ml, 20 grams of butter, 60-70 grams of sugar, 100 grams of glutinous rice flour
Practice
1. Glutinous rice flour into the microwave oven on high for 2 minutes to heat up, the butter and sugar to add to the milk, add to the low heat until it boils.
2. Pour the hot milk into the glutinous rice flour.
3. Knead the dough, cover with plastic wrap and let it rest for 1 hour.
4. Knead the dough with your hands and wrap it in the filling.
5. Into the mold embossing molding, OK, the practice is quite simple taste it .
Ice skin moon cake practice two
Materials
Ice skin material: 90 grams of glutinous rice flour, 70 grams of sticky rice flour, 40 grams of clarified flour, 100 grams of sugar, 370 grams of milk, 35 grams of cooking oil.
Red bean filling materials: 200 grams of red beans, 100 grams of coconut milk, 50 grams of oil, a little salt, 100 grams of sugar
Mung bean filling materials: 200 grams of green beans to remove the clothes, 100 grams of coconut milk (do not like the coconut milk can be used instead of milk or water, the taste of the coconut milk is more fragrant), 50 grams of oil, a little salt, 100 grams of sugar
Milk King filling materials: 8 yolks, 232 grams of milk, 88 grams of butter, 370 grams of milk, 35 grams of edible oil, 100 grams of sugar
The milk King filling materials: 8 yolks. 232g milk, 88g butter, 10g milk powder, 10g custard powder, 280g sugar, 10g milk powder, 88g low gluten flour.
Practice
Ice Skin Practice
1. Pour milk, cooking oil and sugar into a bowl and mix well.
2. Pour glutinous rice flour, sticky rice flour and clarified flour into another bowl. Slowly pour the milk mixture from the previous step into the powders, stirring as you pour, until well mixed.
3. Take the mixed batter and sieve it 1-2 times. After sieving, let it stand for half an hour. Cover the surface with plastic wrap, put it into a steamer with boiling water, and steam it for 25 minutes over high heat.
4. Stir the steamed batter vigorously with chopsticks while it is still hot until it becomes smooth and even, and use it after the batter has cooled. Again, if you want to cool it as soon as possible, spread it thinly on a plate and put it in the refrigerator.
5. Prepare some cake flour. If you don't have ready-made cake flour, stir-fry the glutinous rice flour in a wok over low heat until lightly browned. Dip it in a little and taste it, no raw flour flavor, it means it is cooked. When it cools down, it becomes cake flour.
Milk Royal Practice
1, milk and low-gluten flour stirred until no powder, then add egg yolks, milk powder, butter and sugar and stir well.
2. Then pour the egg paste into a non-stick pan and cook over medium heat until it thickens into a ball, then set aside to cool.
Red Bean/Mung Bean Filling Directions
1. First, wash the red and green beans a couple of times, then soak them overnight or at least 4 hours.
2. Strain the water dry after soaking.
3. Then add 100 ml of water to each (just 1 cm over the surface) and place in a pot over medium-high heat and steam for 30 minutes.
4: Once cooked, pour out the excess water, then pour the green/red beans into a blender, then add the sugar, coconut milk, oil and salt and blend into a paste.
5. Pour the blended paste into a non-stick skillet and cook over medium-high heat until the water is dry and mushy (in the form of a flour dough), about 20 minutes. Then set aside to cool.
Mooncake practice
1, cooled iced batter and various fillings are divided into small portions. The ratio of skin to filling is 6:4. For 63 grams of mooncake, divide 38 grams of icing into 1 portion and 25 grams of filling into 1 portion.
2. Dust your hands with a little cake flour to prevent sticking, flatten the icing in the palm of your hand, put the filling on top of the icing, wrap the filling in the icing, and pinch tightly to close the mouth.
3. Sprinkle some cake flour in the mooncake mold and shake it so that the flour is evenly spread on the mooncake mold, then knock the mooncake mold in the palm of your hand to knock out the excess cake flour.
4. Put the wrapped dough into the mooncake mold and press out the mooncake shape. At this step, the iced mooncake is ready. Put the mooncakes in the refrigerator for a few hours before serving for the best flavor