It's time to eat mooncakes again, before it will not be done when you have to buy outside, sweet dead people do not say a lot of additives; so my mooncakes generally do not like to eat, our side of the Wu-style bakery sells a box of ice skin mooncakes, it will cost more than 300 yuan; to learn to make ice skin mooncakes, only to find that it is not difficult to do ice skin mooncakes, the material is mixed and mixed well on the pot steamed, kneaded into balls on it, this time do is milk yellow filling, the crust is divided into three parts, two of which are added to matcha and chocolate powder (or red yeast powder), After kneading into a ball, a small amount of package into the filling is ready, after learning to do it, I found that the ice skin mooncake is actually very simple, Wu style is really grabbing money.
This time I had the privilege of following the teacher to learn to make ice skin mooncakes, and then I no longer had to go outside to buy the amount of the first one to do less, divided into two parts, one of which added matcha, dipped in powder to press the mold, maybe the powder sticky more pressed out of the mooncake on the thick powder is not good, and then I changed to a mold oil, apply oil once can press three, after dipping the oil to put the oil on the brush and then apply it to the mold, the pressed mooncake will not have a lot of oil! The finished ice skin mooncake will taste better if it is refrigerated for half a day or a day.
Colorful mooncakes in addition to matcha can also add chocolate powder, three kinds of dough casually matched together, pressed out of the ice skin mooncake will look better, this is what I learned after looking through a large number of mooncake practices!
This is packed and ready to be given away
Ingredients: 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 30 grams of starch (wheat starch), 230 grams of milk, 30 grams of corn oil, 30 grams of condensed milk, matcha powder to taste
method:
Prepare the ingredients for making ice cream mooncakes
This is the sautéed glutinous rice flour, pour the powder into the pot, stir-fry over low heat until slightly yellow; because it is done many times, the steps will be explained according to the oil.
Creamy filling
Ingredients: Egg 100 g, sugar 60 g, milk 90 g, corn starch 10 g, corn oil 30 g, medium gluten flour 25 g, starch powder 25 g, milk powder (full fat is more suitable) 20 g
Eggs with sugar beat to evenly, add milk and mix well, add sieved powder and mix well, add oil and mix well, boil water, stir the mixed paste between the water, turn on low heat, mix until formed and leave, the cream filling is ready.
To prepare the ice skin:
Mix the milk with oil and condensed milk, add the sifted powder and mix well, cover the plastic wrap and steam for 25 minutes; after removal, divide into three parts, two of which are mixed with matcha powder and chocolate powder.
Filling:
Divide the cream filling and the ice skin into 25 grams each, take a part of the skin and flatten it into the cream filling to tighten the mouth, and clean all the ice skins.
Stamping:
Take the mold and put in the flower pieces, apply some oil, put in the ice skin wrapped in the filling, flatten the bottom, and press out the mooncake in a flat plate.
This pose is not like a bouquet of tweed
ps: do not fry too dry when the cream filling is fried in water, otherwise it will affect the taste, and the filling made is about 340 grams;
Ice skin mooncakes are refrigerated in the refrigerator for up to three days, and the taste is the best on the day;
The ratio of raw materials and fillings is better than 1:1;
Filling can be milk yellow, red bean paste, etc.;
The color of the ice skin can be used with a variety of fruit powders but should be mixed well with the dough.