Some ice skins were made, and the colored skins were colored with Wakasa matcha powder, purple potato powder, and pumpkin powder, and did not contain any pigments. Mung bean paste is their own fried filling, and later the filling is not enough, opened a bag to buy low-sugar black sesame filling.
by yanx520_
Peeled mung beans 500 g
Sugar 200 g
Corn oil 40 g
Glutinous rice flour 135 g
Sticky rice flour 105 g
Chestnut powder 60 g
Sugar 150 g
Milk 555ml
Cooking oil 60ml
If bamboo matcha powder, purple potato powder, pumpkin powder to taste
1, mung bean soaked repeatedly washed, until the water soaked mung bean is completely clear, fully remove the dirt and stir-fried mung bean paste will be put for a long time.
2: Add water to the washed mung beans and put them into the pressure cooker and crush them. The mung bean paste after cooking is already very delicate, and there is no need to use a blender to beat it again.
3: Directly in the pot, or pour the cooked mung beans together with the soup into the wok, heat them over medium-low heat, and stir-fry repeatedly until the water is dried. When the water is slightly dry, add the sugar and continue stir-frying. When it is almost dry, put the oil and continue to stir-fry.
4, the fried mung bean paste put up and let cool, after cooling the mung bean paste will continue to automatically dry the water. Put the cold mung bean paste in the refrigerator for one night, take out the softness and hardness just to make the mooncake filling, if you still feel too thin, it is not enough time to fry, the moisture is not dry enough, continue to fry for 10 minutes on low heat.
5: Put all the ingredients in a large dish and mix into a smooth and uniform batter.
6: Divide the batter into 4 parts, leave one white part, and mix the remaining 3 parts with matcha powder, purple potato powder and pumpkin powder to steam into 4 color batter.
7: Steam the batter in water for 30 minutes, stir it with chopsticks in the middle of the way to prevent the batter from settling and separating the water, and let it cool after cooking.
8: Wear disposable gloves, knead the dough round, flatten and pinch large, thick in the middle and thin on all sides. Put the filling in, wrap tightly, close and round.
9, color ice skin to take several different colors of the skin, press flat, pinch flat, the color skin stacked together, and then wrap the filling, mouth, rub the round can be.
10: Put the dough on an appropriate amount of cake powder and put it into the mold to form it.
11. Pressed mooncakes.
12. Put the prepared ice skin mooncake in the refrigerator for 1 hour and then eat it better.
13. Finished product.
14. Colorful mooncakes~
15, colorful home good full moon.
16、Cut mung bean filling and black sesame filling~
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