1. First prepare the ice skin: mix all the white powder ingredients
2. Add milk and stir well
3. Then pour in corn oil
4. After stirring, cover it and put it in the steamer. After boiling, steam for about 10 minutes.
5. Let the steamed batter cool at room temperature
6. Add coffee powder and knead evenly
7. Put it in the refrigerator for about half an hour
8. Take it out and divide it into several small balls
9. Stuffing preparation: steamed yam for about 15 minutes
10. Peel after drying
11. mashed
12. If you want to be thinner, put it in the fresh-keeping bag and roll it out a bit
13. Add condensed milk and mix well
14. Just knead it into a ball
15. Start package: take a small piece of ice skin and make a nest
16. Put the filling
17. Compact with fingers
18. At the same time, gently push up with your fingers and gradually close your mouth
19. Brush a little bit of sesame oil into the mold and put in the mooncake embryos
20. Unmold, use oil paper pad cut into small pieces at the bottom, and leave it for a long time without sticking
21. It's kind of like brown sugar or chocolate, right?
22. Oily and shiny, I have an appetite when I look at it
23. At the same time, I also made white ice skin purple sweet potato filling, this is a must-do every year
24. Cut effect
25. Later, I changed the mold and made it again with another method
26. This time there is no oil in the dough. The water-based noodles made with coffee powder seem to have a stronger taste than the former.
27. The unfinished ones are served as breakfast for the next day and kept in the refrigerator. The taste and texture are still good. Served with egg, avocado and bitter chrysanthemum salad.
Tips:1. A total of 9 small mooncake molds with a size of 50 grams were made, and some were not very full.
2, yam should use noodles yam.
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