The Mid-Autumn Festival is coming again, and the supermarket is full of all kinds of moon cakes. It is said that mooncakes with frosted skin have been popular for several years, but the price is still high. Although Amy doesn't think frosted moon cakes are much more delicious than traditional moon cakes, they are easier to DIY. She occasionally cooks by herself as a tea snack. This tutorial is divided into three parts so that everyone can understand it more easily. I hope it will be helpful for everyone to make their own iced moon cakes.

—— The basic method of making ice-covered moon cakes—

Ingredients: 45g glutinous rice flour (used for making ice crust), 35g sticky rice flour, 20g cooked noodles, 20g vegetable oil, 0/50g milk/kloc-,a little powdered sugar, a proper amount of moon cake stuffing, and a little glutinous rice flour (used for making cake powder).

Steps:

1. Pour glutinous rice flour, sticky rice flour, cooked rice flour and powdered sugar into a basin, then pour150g of milk and mix well.

2. Add 20 grams of vegetable oil and a little condensed milk, and stir until the vegetable oil and milk batter are completely mixed, and no vegetable oil can be seen on the surface.

3. Seal the plastic wrap, put it in a steamer with boiling water and steam for 25 minutes.

4. Take out the steamed batter and stir vigorously with chopsticks or spoon or silicone scraper while it is hot until the batter temperature drops. Sealed with plastic wrap, refrigerated 1 hour or more.

5. Prepare cake powder: fry a little glutinous rice flour in a pot until it is slightly yellow, and then take it out for later use.

6. Knead the moon cake stuffing into small balls (the picture shows the purple potato stuffing).

7. Take out the refrigerated batter, put on disposable gloves and knead it into a smooth, soft and elastic dough.

8. Take a small piece of dough and put it on the chopping board, press it into a thick crust with thin edges in the middle and put it in the palm of your hand.

9. Put a stuffing ball.

10, wrap the stuffing balls with cake crust and push them up slowly until all the stuffing balls are wrapped and closed.

1 1, pat a thin layer of cake powder on the outside of the wrapped moon cake ball.

12, put it into the mold and buckle it for modeling.

13. Cover the prepared moon cakes with plastic wrap and put them in the refrigerator for one night to eat.

Tips:

1, it is recommended to choose vegetable oils that are not too heavy, such as sunflower oil and corn oil. Amy tried to blend the oil, but it felt ok.

2, the ice skin will be sticky when it is just steamed, so it should be completely cooled before adding the stuffing. Of course, the cooled ice skin will still stick to your hands. At this time, you can touch some cake powder on your hands before operation, or you can wear disposable gloves to operate. Amy personally prefers to wear gloves, so there won't be too much powder on the ice skin.

It is normal that a layer of oil will float on the surface of steamed ice skin. When the crust is cooled and kneaded, knead the oil into the dough.

4. At the same time of filling, the unused part of the ice skin should be covered with plastic wrap, otherwise if it is directly exposed to the air for a long time, the surface will dry and harden.

5. Compared with glutinous rice flour, sticky rice flour does not stick to hands, which can avoid the taste of ice crust being too soft and waxy. Chengmian, also called wheat starch, not only makes the ice skin look more crystal clear, but also increases the toughness of the ice skin taste.

6. In order to prevent the ice skin from sticking to the mold when it enters the mold, you can sprinkle some cooked glutinous rice flour in the mold to make it stick to the inner wall of the mold evenly, then pour out the excess cooked glutinous rice flour, then enter the mold and demould it.

7. If there is too much cake powder on the surface of the finished moon cake, you can wipe it off with kitchen paper and a little cold water, or you can gently brush off the excess powder with a soft brush.

8. It's best to finish the finished moon cakes in a day or two. If they are to be kept for a long time, they should be sealed and put in the refrigerator to avoid cracking.

-Making colored ice skins-

White moon cakes with ice skin are beautiful, but now people prefer colored ice skin.

There are generally two ways to make colored ice skin, one is to add natural pigment powder, and the other is to add liquid food pigment. Now these things are easy to buy online. For example, Amy chooses to use pure natural pigment powder, including matcha powder, purple potato powder, strawberry powder, mango powder, red beet powder, red yeast powder and cocoa powder ... Parents can choose to buy according to their own needs.

The method of coloring the ice skin with pure natural pigment powder;

After making the ice skin, take it out and put it in the refrigerator to cool, sprinkle a little pigment powder, put on disposable gloves, knead it until the color is even, and then take the stuffing directly. Don't sprinkle too much paint powder at a time. It is recommended to add a small amount of pigment powder several times until a satisfactory color is obtained.

In addition to the two coloring methods mentioned above, you can also use vegetable juice to color, such as amaranth juice and spinach juice.

-Making all kinds of mooncake fillings-

First of all, mung bean stuffing

1. Soak peeled mung beans in clear water for one night.

2. Pour out the water soaked in mung beans, add water again and wash it twice, then pour it into the rice cooker, add water until the mung beans are just submerged, cover and press for fifteen minutes.

3. Crush the pressed mung beans and stir them evenly with a spoon or other tools.

4. Add oil to the pot, turn off the heat, add crushed mung beans, pour in appropriate amount of sugar (the amount of sugar is determined according to personal preference), and stir well until the bean stuffing is obviously thickened and dried.

5. Take it out, seal it with plastic wrap, cool it and put it in the refrigerator until it hardens slightly (about 2 hours).

Note: Because mung beans contain a lot of starch, the prepared mung bean stuffing is still a little soft when it is hot, and it will harden a lot after it is cooled.

Second, purple sweet potato stuffing

1. Peel the purple potato, cut it into small pieces, and steam for about 25 minutes until it becomes soft.

2. Take out the steamed purple potato and crush it with a spoon.

3. Add a little milk and mix well, so that the purple potato puree won't look too dry.

4. Add oil to the pot, turn off the heat, add purple mashed potatoes, pour in appropriate amount of sugar (the amount of sugar is determined according to personal preference), and stir fry evenly until the mashed potatoes are obviously thickened and dried.

6. Take it out and seal it with plastic wrap. Let it cool before use.

Third, matcha-flavored stuffing

1, red kidney beans soaked in water for one night.

2. Peel the soaked beans, put them into the rice cooker, add fresh water again until the beans are submerged, then cover and press for 30 minutes.

3. The pressed beans are ground into bean paste with a spoon, and a proper amount of matcha powder is added and stirred evenly (the dosage is determined according to personal preference).

4. Add oil to the pot, turn off the heat, add the evenly stirred matcha bean stuffing, pour in an appropriate amount of sugar (the amount of sugar is determined according to personal preference), and stir evenly until the bean stuffing is obviously thickened and dried.

5. Take it out, seal it with plastic wrap, cool it and put it in the refrigerator until it hardens slightly (about 2 hours).

Note: Kidney beans can be used instead of kidney beans, because Amy can't buy kidney beans here, but kidney beans are large and easy to peel. The peeled beans are white and easy to color, so they are used.

Fourth, chocolate stuffing.

1, soak red kidney beans in water for one night.

2. Peel the soaked beans, put them into the rice cooker, add fresh water again until the beans are submerged, then cover and press for 30 minutes.

3. Press the pressed beans into mashed beans with a spoon, add a proper amount of chocolate sauce and stir well (the dosage is determined according to personal preference).

4. Add oil to the pot, turn off the heat, add the evenly stirred matcha bean stuffing, pour in an appropriate amount of sugar (the amount of sugar is determined according to personal preference), and stir evenly until the bean stuffing is obviously thickened and dried.

5. Take it out, seal it with plastic wrap, cool it and put it in the refrigerator until it hardens slightly (about 2 hours).