This is the fourth mooncake of the year ~ This is my favorite, the color is bright and the meaning is very large, this mold is very easy to buy on the shopping network. Also, I have written many times about the materials and techniques of mooncake making, and here I emphasize it again: 1. To weigh accurately, it is recommended to use an electronic scale, accurate to 0.5g will be better; Cake powder should be sufficient, at least 50 grams of preparation, anti-stick effect is absolute; 3. The weight of the ice skin and the inverted is 25 grams, which adds up to 50 grams, do not exceed, otherwise the mold cannot be stuffed; 4. 5. Sprinkle a layer of cake flour to prevent stickiness before pressing the mooncake each time, and the dough wrapped with filling should also be dipped in a layer of cake flour; I usually make my own inverted, but if you buy the filling and the filling will stick to your hands, I recommend that you weigh the filling first (25 grams each) and freeze it in the refrigerator for a while before taking it out. 6. If the pigment feels unhealthy, you can add powder of the same color, such as matcha powder, purple potato powder, etc. instead.
By No糯糯oN
<h2>Royalties</h2>
Ice skin part
Glutinous rice flour 50 g
Sticky rice flour 50 g
Powder 30 g
White sugar 45
Milk 230 ml
Corn oil 30 g
Pigment (optional) appropriate amount
Bean paste filling part
Boil 400g of red beans in drained water
Lard 85 g
White sugar 120
Other sections
Moon cake mold (for 50g)
<h2>Practice steps</h2>
1、1. First, to make the bean paste filling, I usually boil it myself, and put 400 grams of boiled and drained red beans, 120 grams of white sugar and 85 grams of lard (lard is recommended) in a non-stick pan. Of course, if you buy ready-made ones, you can also save trouble. Note: (1) Must be a non-stick pan! (2) It is recommended to use lard, no vegetable oil can also be used; (3) red beans are cooked in advance, and the water is drained as much as possible when used to facilitate weighing; (4) This formula is to make 15 month cakes, and the recipe is doubled.
2、2. Heat over medium heat, melt white sugar and lard, while cooking while constantly stirring, to prevent the paste of the pot, the process is relatively long, but can not be interrupted, must be stirred constantly!!!
3、3. Cook until the water evaporates, the bean paste has toughness, lifting the spoon bean paste will be tightly adhered to the state of not falling.
4、4. When the temperature drops, weigh the bean paste every 25 grams and knead into a ball.
5、5. Next make ice skin, 50 g glutinous rice flour, 50 g sticky rice flour and 30 g cheng powder, 45 g white sugar, 30 g milk powder, and put it in a bowl that can be steamed.
6、6. Add 200 g of boiled water (cold/warm water) and stir well. Note: There is no milk at home, I use 30 grams of milk powder and 200 grams of boiled water, there is milk at home directly with milk on the line.
7、7. Stir until particle-free.
8、8. After stirring well, add 30 g of corn oil.
9、9. Continue stirring, mix the oil in, bring the water to a boil, and steam on high heat for 25 minutes.
10、10. After steaming, take it out and use a knife to cut it a few times to facilitate ventilation and heat dissipation.
11、11. After the ice skin has cooled, rub well with your hands wearing gloves.
12、12. The smooth state as shown in the figure is correct, the oil is completely melted in and the surface is smooth and elastic
13、13. At this time, you can come to make cake flour, cake powder is fried glutinous rice flour, scoop two spoonfuls of glutinous rice flour in the pot, dry fry, fry until the glutinous rice flour is slightly yellow.
14、14. Weigh, every 25 grams of a glutinous rice dough, divided into two doughs, one large and one small, about 3 grams of small is almost. Note: The dough should be rolled a few times before operating, anti-stick.
15、15. Small dough drops a small drop of pigment, the color is arbitrary.
16、16. Mix into red dough.
17、17. Paste over large dough.
18、18. Roll it out.
19、19. Wrap the filling.
20、20. Close down.
21、21. Put into the mold.
22、22. Press the mold.
23、23. finish.
24、24. Take another one with different pigments.
25、25. The color is casual, and it is finished ~~~
<h2>Tips</h2>
1. The scale should be weighed accurately, it is recommended to use an electronic scale, accurate to 0.5g will be better; Cake powder should be sufficient, at least 50 grams of preparation, anti-stick effect is absolute; 3. The weight of the ice skin and the inverted is 25 grams, which adds up to 50 grams, do not exceed, otherwise the mold cannot be stuffed; 4. 5. Sprinkle a layer of cake flour to prevent stickiness before pressing the mooncake each time, and the dough wrapped with filling should also be dipped in a layer of cake flour; I usually make my own inverted, but if you buy the filling and the filling will stick to your hands, I recommend that you weigh the filling first (25 grams each) and freeze it in the refrigerator for a while before taking it out. 6. If the pigment feels unhealthy, you can add powder of the same color, such as matcha powder, purple potato powder, etc. instead. 7. I look forward to seeing everyone's work
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!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.