Materials:
A, peeled mung beans 100G sugar (I used 50G) custard powder 1 tablespoon (a tablespoon of milk powder can also be used instead).
B, glutinous rice flour 50G sticky rice flour 50G sugar 55G salad oil 15ML condensed milk 1 tablespoon milk 2 10G
C, glutinous rice flour 20G
Practice:
1 Soak peeled mung beans one night in advance. Drain the water, add sugar, then steam them in water. Press them into a paste while they are hot or beat them with a blender. Add custard powder or milk powder to add flavor. Mix them well and put them aside.
2. Material C is fried in a clean pot (occasionally stung for 2 minutes in a microwave oven) and used as hand powder.
3. Mix the material B together, steam it in the pot for 20 minutes, then mix it while it is hot, cool it, divide it into small pieces, wrap it in mung bean stuffing, and carve it with a moon cake mold.
Tips:
Wear disposable gloves to operate. Otherwise, you can't do it. You can put some cooked glutinous rice flour on it to prevent it from sticking. Put it in the freezer. It will taste better after two days if it is not so soft.
The key to making ice-covered moon cakes is to make the crust.
First of all, powder analogy is important and appropriate,
Many recipes say sticky rice noodles. In fact, sticky rice noodles are rice noodles, which can be seen at bulk counters in supermarkets.
If it is thin after steaming, it proves that it is not cooked and needs to be steamed for a while.
The steamed ice skin should be completely cooled, and the ice skin is sticky. When making it, put some oil on your hands.
In addition, take some glutinous rice flour and heat it in the microwave oven for one and a half minutes, and sprinkle some on the mold to facilitate demoulding.
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Ice-covered moon cake practice 2:
Moon cake formula:
Name of raw material baking% by weight g
Ice skin ready-mixed powder 100 500
Drinking ice water 47 235
Fine salt 1 5 2.20
Yufeng brand advanced white emulsified oil 14 70
Stuffing:
Fruit and strawberry stuffing 3200 19.70
Production procedure:
First, sieve the pre-mixed powder and pour it into a mixing tank.
Second, after the salt is dissolved in water, add it in several times and mix well, so that the ready-mixed powder can completely absorb water and swell, making it a Q-sticky dough.
Third, add Yufeng brand high-grade white emulsified oil, mix well at slow speed first, and then mix well at medium speed.
Fourthly, covering the surface of the mixed dough with a plastic bag to relax for 20 to 30 minutes, and then dividing and shaping.
5. Do not use raw flour in the operation process such as segmentation and plastic impression, and use cooked flour or ice skin ready-mixed flour as hand flour.
6. The ratio of crust to stuffing is 1:4.
7, forming the impression, and storing the packaged moon cakes in a freezing or cold storage.