Mooncake with frozen skin

Formula:

4g glutinous rice flour, 3g sticky rice flour, 3g corn flour, 45g sugar, 18g milk and 2g corn oil.

Method of making:

1. Prepare a clean basin, put the prepared powdery ingredients into it first, then add 18 grams of milk, then add 2 grams of cooking oil, and stir evenly with a stirring rod.

2. Prepare a filter screen, filter the evenly stirred liquid once, and filter out the pimples that have not been stirred, so that it can become more delicate.

3. Cover the filtered liquid with a layer of plastic wrap to prevent water vapor from dripping, then put it in a pot and steam it for 2 minutes. After steaming, uncover the plastic wrap, be careful not to drip water into it, and then put it aside to cool for later use.

4. The ice skin after cooling is crystal clear white. Let's change the color. The purple one is the purple potato pigment we made before. Friends who need to learn how to do it can watch the previous video: don't throw the pumpkin that can't be eaten, make it into fruit and vegetable powder, which is healthier than buying it. The green one is matcha powder, and the red one is red velvet liquid. Finally, I decided to add cocoa powder to the white part.

5. Wrap the pigment with ice skin first, and then start to dough. Be careful that the powder will fall out and dough will be smooth and even.

6. Then divide them into the same dosage forms. Xiao Ning uses 2 grams of ice skin and 3 grams of quicksand milk yellow filling. The moon cake made in this way is thin and thick, especially delicious. You can also change the proportion of ice skin and filling according to your own preferences, as long as it meets the requirements of the mold. This is the advantage of making moon cakes yourself, and you can adjust the formula at will, which is especially in line with your personal appetite.

7. After the stuffing is tightened by the tiger's mouth gathering method, wrap it tightly, then put it in the cooked flour for a turn to prevent adhesion, then put it in the mold, press it twice with a little force on the chopping board, and finally demould it. It should be noted that it is best to sprinkle some cooked flour on the chopping board and directly press the moon cake on the cooked flour, and our ice-covered moon cake is ready!

8. The moon cakes just made can't be called ice-covered moon cakes, because the skin is not ice at all. What we need to do next is to seal the moon cakes with plastic wrap and put them in the refrigerator for at least 2 hours.