The annual mooncake season is coming, and the ice skin mooncakes that small partners are looking forward to are also coming ~ low-fat, low-sugar, high-value and delicious, making gifts and giving people also has a lot of face. Don't spend money to buy ready-mixed powder, special ice skin recipe, simple and easy to do, the next day will not be hard, frozen preservation and then thawed to eat, the taste is as soft as glutinous, to meet your feelings of home ~ recommended collection, the most comprehensive tutorial on the earth Yo Recipe about 16 quantities
By Lv蛋
<h2>Royalties</h2>
⭐ Ice skin
Sticky rice flour 37 g
Powdered sugar 37 g
Glutinous rice flour 37 g
Powder 22 g
Milk 172 g
Condensed milk 22 g
Softened butter 22 g
⭐ Creamy filling
Sugar 40 g
Coconut milk 40 g
Light cream 40 g
Milk powder 30 g
Custard powder 15 g
Corn starch 10 g
Powder 10 g
Whole egg mixture 50 g
Butter 25 g
Salted egg yolks crushed 15 g
<h2>Practice steps</h2>
1, ⭐ salted egg yolk crushed method 1️⃣ fresh raw salted duck egg knock out the salted egg yolk, rinse to remove the white film on the surface of the egg yolk, put into the foil baking pan, spray white wine 2️⃣ up and down the heat 180 ° C, bake 6min 3️⃣ bake while hot crushed 4️⃣ sifted again, set aside
2, ⭐ ice skin method 1️⃣ all the materials except butter added to the 2️basin ⃣ Stirred evenly 3️⃣ Sieved again 4️⃣ Sealing film tied a small hole, boiled on the water pot on low heat for 20min 5️⃣ Steamed well without water, cooked 6️⃣ Cooled until hand temperature Add butter 7️⃣ Knead back and forth for 5min Round 8️⃣ Divide each into 20g of ice skin, refrigerate and set aside
3, ⭐ cream filling method 1️⃣ In addition to the salted egg yolk crushed, butter, all the ingredients are added to the 2️basin ⃣ stirred evenly 3️⃣ sieved twice 4️⃣ added butter (no need to soften), sealed the film to tie a small hole, opened the water pot for low heat steaming, every 6min take out and stir evenly 5️⃣ until thick 6️⃣ add salted egg yolk crushed 7️⃣ stir evenly, continue to steam, every 6min remove and stir evenly 8️⃣ until it appears out of the basin wall state, the milk yellow filling is steamed
4: Steam and cool until hand temperature, rub back and forth with the palm of your hand to remove small particles
5: Divide each into 30g of cream filling
6. Gently press flat with your fingers
7: Place in a baking sheet, seal and freeze
8: Refrigerate for 15 minutes and then remove
9: Rub your fingers back and forth evenly
10. Form small balls
11: Put it in a baking sheet, seal and freeze for half an hour
12: Remove the ice skin rollout
13: Roll out into an 8cm round shape
14: Put on the set cream filling
15, the tiger mouth way slowly wrapped
16. The top closure is placed downwards
17. Shape into a cylindrical shape
18, mold sprinkled with hand powder anti-stick
19. Press on the lid and grind
20, demoulding, small and exquisite ice skin mooncake is born ~ ~
21. It tastes best after refrigeration for one hour! This healing cut-off, loved this ❤... Success is too simple, right?! Promise me, I must do it once!!
22, did so much in one go
23, packed up really knock exquisite!!
24, there is a kind of posing under the next, full score!
25, tips can not put so many words, I will write in this step of the la ~ ⚠️ conditional must use raw salted duck eggs, the taste is really much better than frozen egg yolk! ⚠️ Salted egg yolk white film is the hardest hit area of the fishy taste, must be removed clean Yo ⚠️ Salted egg yolk baking time temperature control, semi-cooked, do not bake out of the oil, because the milk yolk filling also steamed, to avoid salted egg yolk overcooked, too dry ⚠️ butter in the ice skin, remember to mention the room temperature softening Oh, hand kneading can be better fusion ⚠️ Milk yellow stuffing remember to siev twice, so more delicate, better taste, after sieve, the batter at the bottom of the sieve should not be scraped in, the particles are too big to affect the taste Oh ⚠️ Steamed ice skin and cream filling, To open the water pot steaming milk yellow stuffing ⚠️ must maintain patience, steaming is more stable than frying Ha, every 6 minutes stirring is to prevent uneven heating around the hardening, thick when adding salted egg yolk is not easy to sink the bottom, more uniform ⚠️ milk yellow stuffing to the state of the basin wall, you have to stop steaming, so as not to evaporate too much water too dry ⚠️ Milk yellow filling shape good remember frozen molding, in order to better wrap the ice skin ⚠️ When the time is ground, the mold must remember to sprinkle the hand powder Ha (Method: sprinkle a point into it to apply evenly and then buckle out the excess powder ), otherwise it will stick to your doubts about life ⚠️ Hand powder: crystal powder, cooked glutinous rice flour (glutinous rice flour is fried over low heat and slightly yellow is cooked)
<h2>Tips</h2>
Take a look at step 25 tips above
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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