Hollow Two-color Moon Cake
1.
Pour in milk, coconut milk, fine sugar, and salad oil and stir well.
2.
Pour in glutinous rice flour, sticky rice flour, and wheat starch, and mix well.
3.
Sifted.
4.
Sieved
5.
Let stand for 30 minutes, cover with plastic wrap, and steam on high heat for 20 minutes.
6.
Stir smoothly with chopsticks and let cool.
7.
Various mooncake crusts are added. The color material should be dry. Don't add high water content, otherwise it won't make the shape. If it is muddy, it is recommended to use a pan with salad oil and appropriate amount of orange powder to fry it. Add the amount of color little by little until you reach the color you need.
8.
I have the most red bean paste, so although I prepared 7 kinds of fillings, they are usually red bean paste with lotus paste, bean paste with pineapple, red bean paste... But the double layer is just a little surprise. A 100g moon cake mold is generally 50g skin: 35g bean paste: 15g heart. It is best to cut all the skins first, and then prepare all the hearts, then prepare the bean paste, and wrap the bean paste and the heart.
9.
Here I need to talk about the precautions. Don't use a rolling pin for the skin, even if it is refrigerated, it will easily crack. Knead it up little by little.
10.
Pour the hand powder into the mold. The hand powder is fried glutinous rice flour. It is best to use a slightly larger cup, so that when the hand powder is poured into it, you can directly hit the cup to prevent the powder from sticking excessively. On the mold, it also saves the powder from flying around.
11.
I removed the mold to get the color. It was too tired to press the mold directly. After the color is pressed, it will be done with a scraper. After the scraping, the skin will be a little warped, just press it back by hand.
12.
Put the wrapped moon cakes ugly toward the noodles, because there are flowers on them, so you don't have to be afraid that they will be ugly when pressed, so that the whole moon cakes will look good.
13.
Put the finished moon cakes under the box with plastic wrap and put it on top, then put the box in the box and put it in the freezer directly. Take out the moon cakes and put them in the moon cake box before giving them away, so that the moon cakes will not stick to the box or on the paper .
14.
Of course, if you eat it by yourself, just refrigerate it. The snowy mooncakes will still taste three days later~ Try it now.
Tips:
1. It is best to wear disposable gloves during operation, one is clean and the other one will not touch your hands.
2. Moon cake slurry must be sieved. If you pass all kinds of powder and then add milk, there will still be small particles. Remember to let it stand for half an hour.
3. Fresh-keeping film must be added, the mooncake crust will be very soft and soft after the steam enters.
4. Similar to pumpkin puree and pitaya peel puree are very thin, if you add it directly, it will be a mess when you press the flowers, so you need to deal with it. After the pitaya peel is steamed, it will be muddy by the cooking machine, if it does not stick. After frying in a pan until the moisture is low, add an appropriate amount of orange powder. (Pumpkin frying method is the same)
5. Do not use a rolling pin when wrapping.
It’s so silly, I’ve said it over and over again. In short, I have made many mooncakes and summarized it many times. Many of the recipes have been said before, so I won’t repeat them.
