#新良第一节烤大赛#ice Skin Moon Cakes
1.
Prepare relevant ingredients in advance
2.
Mix the orange flour, sticky rice flour, glutinous rice flour and sugar, and then pour the milk in portions and stir until it is completely dissolved and has no particles
3.
Add canola oil and stir well
4.
Put it aside for 30 minutes, put it in the boiling water pot, boil the pot and stir while steaming for about 3~5 minutes
5.
When the batter temperature rises slightly to 40 degrees, leave the pot and continue to stir until it becomes a paste
6.
Cover with high-temperature plastic wrap and cover on high heat and steam for about 25 minutes
7.
Take it out and let it cool: Seeing that the surface is flat and there is no depression in the middle, and the surface is slightly oily, indicating success
8.
When the ice skin is not hot until it is not hot, knead repeatedly until it is smooth, cover with plastic wrap, and refrigerate for 2 hours
9.
Weigh the bean paste filling and coconut paste filling in proportion: 5 parts of bean paste filling (large): 40 g/serving; 5 parts of bean paste filling (small): 30 g/serving; 5 parts of coconut filling: 10 g/serving
10.
Wrap 5 parts of red bean paste filling into coconut paste
11.
5 portions of red bean paste and coconut paste, 5 portions of red bean paste and set aside
12.
Put an appropriate amount of glutinous rice flour in the pot and stir-fry slowly over low heat until the flour is slightly yellow and the aroma of flour comes out, then turn off the heat
13.
Take out the refrigerated ice skin, weigh and divide: 55 grams per serving
14.
Take a pie crust and squeeze it with the palm of your hand, then slightly thin the surrounding area and put it in the filling
15.
Use the palm of your hand to push the pie crust to the middle
16.
After the bag is closed and rounded, pat a little cake powder to prevent sticking
17.
Sprinkle the cake powder inside the mold and then knock off the excess cake powder
18.
Put the finished mooncake ball into the mold
19.
Press down lightly and stay for a while to make the pattern clearer
20.
Lift the mold
21.
Snowy mooncakes are OK
Tips:
1. Heat the minced coconut in the microwave in advance and let cool
2. When frying the noodles, use a low heat to stir and fry slowly and never stop adding oil until the flour is slightly yellow and the aroma of flour is emitted.
3. This formula can make 10 100g snowy moon cakes, the ratio of dough to filling is about: 3 fillings 2; it can be divided into 10 parts according to the weight of the cooked batter.
4. Wearing disposable gloves is not only hygienic but also easier to operate. It is convenient that the dough will not stick to the gloves
5. It is recommended to refrigerate the finished snowy dough for two hours before wrapping, so that it is not easy to stick to your hands and easy to operate
6. Put the wrapped moon cake ball aside and put some cake powder in your hand, and then let the moon cake ball roll in your hand so that it can be demoulded without making the powder too thick
7. In order to facilitate demoulding, you can stick the moon cake mold and flower slices with cake powder, and then knock off the excess cake powder, so that a very thin layer of cake powder can be stuck on the inner wall of the mold and thick; at the same time, pay attention to the part of the flower. There is accumulated cake powder, otherwise the pattern will be affected after pressing.
