Ice Cream Snowy Moon Cake
1.
First, mix the various materials used to make the outer skin of the mooncake. We used glutinous rice flour, sticky rice flour, wheat starch, powdered sugar, peanut oil and milk.
2.
After mixing the various materials uniformly, pass through a sieve again so that there are no lumps in the mixture. Then cover with plastic wrap, put in a pot and steam for 25 minutes. After the mooncake crust is steamed, let it cool for use.
3.
To test whether the mixture is steamed, you can poke it into the dough with a chopstick and stir it a few times. If the mixture is a complete solid and has no fluidity, it means it is fully cooked.
4.
While waiting for the mooncake crust, we come to prepare the ice cream filling. Use an ice cream scoop to dig out 20 grams of ice cream, and then put it back into the refrigerator to freeze hard.
5.
Because ice cream is easy to melt, we try to keep the temperature low enough. You can choose any flavor of ice cream you like. I used vanilla, black sesame, tiramisu, nuts and other flavors.
6.
Let's prepare the pie crust. Sprinkle a layer of cake flour on the chopping board to prevent sticking. For those who have not bought cake flour, you can fry some glutinous rice flour over a low fire, and stir-fry it slightly browned. After cooling, it will become cake flour.
7.
Transfer the steamed snow skin dough to the chopping board and knead the dough by hand. The technique is to continuously fold and press the dough in half, then fold and press in half again, and repeat until the dough is formed. It may be a little sticky at first, you can add more cake powder to prevent sticking, and the dough will become smoother and smoother.
8.
After the dough is formed, let's divide it into small portions each weighing 30 grams. Because my moon cake mold is 50 grams, the outer skin is 30 grams and the filling is 20 grams. After the weighed small dough is coated with cake powder, knead it into a ball for later use.
9.
After the crusts are divided, let's pack mooncakes. Use a rolling pin to roll the dough into a round piece. Use the technique of rolling dumpling skins, thick in the middle and thin at the edges.
10.
Then, put the frozen ice cream filling on the pie crust and wrap the filling like a bun.
11.
Then sprinkle the moon cake mold with cake powder to prevent sticking.
12.
Then carefully put the dough into the moon cake mold and gently press it onto the chopping board. Just one moon cake is ready.
13.
Isn't it beautiful? Put the finished mooncakes in the freezer layer of the refrigerator and store them for freezer.
Tips:
1. To test if the mooncake skin is steamed well, you can poke it into the dough with a chopstick and stir it a few times. If the mixture is a complete solid and has no fluidity, it means it is fully cooked.
2. Because the melting speed of ice cream is very fast, so everyone packs mooncakes, and the speed of moulding and demoulding must be fast.
3. Friends who are not fast enough can also put the pastry crust in the freezer layer of the refrigerator for 30 minutes to cool down after rolling out the dough, and then proceed to the step of wrapping moon cakes.
