To prepare the colorful ice skin mooncakes

Practice steps

1. Weigh all materials in advance. Using a mooncake mold weighing 63g, each bean paste filling is about 31g into balls according to the ratio of skin filling, corn oil and water are boiled in a small pot and poured into the stirring pot.

2: Pour the ice skin mooncake powder into the mixing basin at one time, and quickly mix well with a silicone spatula until there is no dry powder.

3: Spread a layer of plastic wrap on the cooking table, put the dough on the plastic wrap, knead the ice skin powder across the plastic wrap, wrap the kneaded ice skin powder with plastic wrap, and let it cool for about 20 minutes.

4: Sprinkle some anti-stick hand flour on the countertop, divide the ice dough into two parts equally, add matcha powder and red pigment to knead into a colored dough, and then divide into 32g small dough. Apply a little hand powder to your hand, then take a dough and roll it out in a circle with a rolling pin.

5: Put the bean paste filling and wrap it up and tighten it, taking care not to expose the filling.

6, the mooncake flower slices and mold inside the brush to apply a thin layer of salad oil after fastening the flower pieces, the smooth side of the ice dough into the mold, press down for 1, 2 seconds and then release the mold, after doing a good job, put in the sealed box into the refrigerator to save food.

Tips

1. The laminated film and flower flakes should be greased and anti-sticky. 2. If you feel that your hands are sticky, you should apply your hands to powder in time. 3. Mooncake filling, ice skin powder, mooncake mold can be purchased online in the input keyword. 4. If you use a mooncake mold of other sizes, adjust the gram operation with the ratio of the crust to the filling 1 to 1. 5. The reference weight is 6 63g mooncakes.

Mood story

During the annual mooncake season, we use ice cream powder to make beautiful colored ice-skinned mooncakes, which are much simpler than traditional mooncakes and have a cooler taste