Contrasting Light Milk Coconut Snowy Mooncake
1.
First make the filling:
Wash the white kidney beans and soak them in water for 8 hours or more (change the water twice in the middle) until the bean skins can be easily peeled off. Peel off the bean skins and add an appropriate amount of water to boil. Pour out the water and re-add boiling water to boil Until the beans are rotten (the water is poured out to remove the beany)
After the beans are cooked, remove the excess water, put them in a food processor when they are warm, and take a non-stick pan. Put the bean paste into the pan and add instant coconut flour. Fry until it melts (coconut flour is sweet, I No extra sugar, I think the sweetness is just right, you can add extra sugar if you like it)
2.
Add custard powder, continue to stir-fry evenly add whipped cream, continue to stir-fry until the fat is completely absorbed by the stuffing, stir-fry until it is not sticky, stop the fire, cool for later use
3.
Snowy skin and moon cake making:
Mix all powders, add fine sugar, mix well, add milk, stir with a manual whisk until there is no particles in the paste, add corn oil and stir until the oil is completely emulsified (no oil stars)
Cover the mixed batter with plastic wrap, put it in a steamer with boiling water and steam for 30 minutes until it is fully cooked. The steamed ice crust is slightly cool, and then knead the dough by hand. Cover with plastic wrap and store in the refrigerator for later use (preferably refrigerated One night, the skin after refrigeration is very easy to use)
4.
Take a small piece of dough (about 20 grams), add an appropriate amount of custard powder and knead it to make the dough light yellow. Make the surface decoration. Divide the remaining dough into 30g portions and 20g portions for the filling, and knead it into a circle. Take a flower slice, sprinkle some cake powder (cooked glutinous rice flour) on it and shake it off, so as to prevent sticking. Take a small piece of light yellow dough, press it in the middle of the flower slice, and put the flower slice into the mold evenly. Flatten the dough and put the filling
5.
Slowly use your thumb and index finger to push up the snowy skin until the filling is completely wrapped, and the surface of the mouth is patted with a little cake powder to prevent sticking. Be careful not to pat the top of the dough with cake powder, so as not to connect with the colored dough firmly. Sprinkle some around the moon cake mold The cake powder, and then shake out the cake powder, let the mold stick a thin layer, then put the moon cake blank into the mold, press it out of the mold and put it in the refrigerator before eating.
Tips:
This recipe can make 50 grams of moon cakes. 20 ratios are: 3 skins and 2 fillings
