Making mooncakes, it seems that the process and ingredients are very complicated, in fact, the difficulty is very low, especially the ice skin mooncakes, which is very suitable for novices who do not have an oven, no water, and no inverted syrup at home to try. Hip hops were also successful for the first time. (Important: you must have a mooncake mold at home)
Ice skin mooncakes are different from the traditional way of making mooncakes. All traditional mooncakes are made from syrup and are golden in color. Some of the raw materials of the ice skin mooncake are glutinous rice, and the mooncakes are white in appearance and are refrigerated in the refrigerator.
In the process of making it, in order to look good, I used food coloring and mixed some colors. Although it is not white, after all, the raw material is still glutinous rice, so I call it colored ice skin.
The first time I used food coloring, the color was a little bright, not satisfactory. However, I suddenly found out how to make a mixed color, and the effect came out well. Friends can make rainbow ice skins according to my method.
Why not use red yeast powder, matcha powder, pumpkin juice, vegetable juice to add color? Because I'm lazy.
Also I only made bean paste filling. Date paste and cream cheese filling are all OK. The method of jujube puree is the same as that of bean paste filling. As for the cream cheese filling, I will introduce it to you next time.
Do it ！
【Ingredients】:
Red bean paste filling
100 g red beans
Sugar 30 g
Cooking oil 30 g
Ice skin
Glutinous rice flour 40 g
Powder 40 g
Sticky rice flour 30 g
Milk 180 g
Sugar (or powdered sugar) 50 g
Cooking oil 20 g
【Steps】
⭕ Red bean paste filling
Step 1: 100 grams of red beans soaked overnight in advance. Add water that has just flown through the red beans in a pressure cooker and cook in 25 minutes.
Step 2: Remove the red beans, put them in a blender, add an appropriate amount of water and stir into a puree.
You can stir it a few more times, and the more muddy it is, the better.
Step 3: Pour the stirred bean paste into a saucepan and add 30 grams of sugar. Turn on a small fire.
The pan is more conducive to heat dissipation and evaporation of water. The amount of sugar can be increased or decreased according to your taste.
Step 4: Stir the bean paste and sugar over low heat, then pour the 30 grams of oil two to three times. Stir each time until the oil is completely absorbed by the bean paste.
Step 5: Keep the heat low and stir the bean paste until the bean paste is in a ball and non-stick pan.
Depending on how much water you have put in before, the stirring time will vary. When I stir the red bean puree with a blender, I put a very small amount of water to ensure that the mixer can stir well. So I probably took less than ten minutes.
Step 6: Put the finished bean paste into the dish and refrigerate for 1-2 hours.
The finished bean paste filling is about 340-350 grams.
⭕ Ice skin
Step 1: Pour milk, cooking oil and sugar into a large bowl and stir well.
Step 2: Pour in the sifted glutinous rice flour, flour and sticky rice flour and stir well again.
After pouring all the powder, there will be small particles of clumps in the rice paste, so be sure to stir well and eliminate the small particles.
Do not try to filter the rice paste with a mesh sieve and filter out the small particles. Because the rice paste is very viscous, the mesh sift cannot flow down. (Don't ask me how I know)
Step 3: At this time, you can add food coloring into the rice cereal. After dripping the food coloring, stir well. If you don't like food coloring, ignore this step.
If you want to make a few colors, divide the rice paste into several portions and pour them into different bowls. Just choose the color you like and drop it in. As for a few drops, there will be different drops on the food coloring instructions, and different colors will have different drops.
I divided it into five parts: pink, orange, violet, dark purple (this one is a bit repetitive) and white.
Step 4: Leave the rice paste for 20 minutes.
Step 5: Wrap each container of rice paste tightly with plastic wrap to prevent water from entering during steaming.
Once the water is in, the steamed rice balls will stick. This is important.
Step 6: Steam for 25 minutes.
Steam the rice paste thoroughly and it won't stick. This is also important.
Step 7: The steamed rice paste does not stick to the hands and is very smooth. Stir with a spatula or other tool. Then refrigerate for 1 hour.
⭕ Make mooncakes
Step 1: Divide the ice crust and bean paste into 14-15 portions each, each about 25 grams. And roll into small balls.
(Because I was lazy, I didn't clean the rim of the bowl, nor did I change a beautiful plate to take a picture of ԅ ( ̄ 『 ̄ԅ))
Ice skin in five colors
(bean paste filling)
My mooncake mold is 50 grams, my ice crust is about 23 grams per serving, and my bean paste is 26 grams per serving. If your mold is not this gram, you can divide it equally according to the ratio of ice skin: bean paste filling = 1:1. Novices can also peel more and stuff less, so as not to be unable to seal the mouth.
The ice skin and bean paste that have been completely cooled are not very sticky and are easy to rub. If you feel sticky, you can dip a little starch on your hands or a thin dip in a little oil.
Step 2: Press the ice dough onto baking paper and press it into a crust by hand.
(Non-sticky ice skin)
The skin should not be too thin, about 8 or 9 cm in diameter (for ice doughs of about 23 grams).
There is no baking paper, and you can use anything that does not stick.
Step 3: Put a bean paste ball into the ice skin, wrap it around the seal, and knead it.
Try not to use your fingertips to push the ice skin, it is easy to break. Gently push up with the mouth of the tiger in your hand, or use the back of your fingers to completely wrap the ice skin around the bean paste filling.
This step is slightly difficult, if it is the first time to make mooncakes, it may be broken if the ice skin cannot wrap the bean paste, so the weight of each bean paste ball can be reduced as appropriate.
Step 4: Wrap the stuffed mooncake balls into the mooncake mold and press them into shape.
It is best to have the smooth side of the ball facing the flower piece in the mold, and the closing side flushing out. Then use the back of your finger to gently press a few times into the mold.
⭕ Additional Skills:
1. How to make mixed color ice skin?
Use several ice doughs of different colors, take a part of each ice dough, and then knead them together to form a dough. There is no need to be obsessed with how many grams of ice dough are taken out of each part, as long as the final newly combined ice dough is still about 25 grams.
For example, to make a three-color mixed skin, take three different colors of ice skin mass A, B, C. It is then possible to take 10 grams from A, 7 grams from B, and 8 grams from C to form a new ice dough of 25 grams. Of course, you can also take different grams according to your preference. The last 3 new ice doughs are composed, still each about 25 grams.
I only chose two different colors.
2. How to make crusts of different colors in the specified parts?
First, wrap a color of ice dough in bean paste and roll it into a mooncake ball. Then take a portion from another colored ice ball, flatten it, and stick it to the part of the mooncake ball you want.
For example, if I want the front of the mooncake to have a pattern of different colors, I will take a part of the ice skin of another color as appropriate, press it into pieces, stick it to the side of the mooncake ball, and then this side faces the flower piece, put it into the mold and presses it out, which is a different color.
Isn't it simple? Stick where you want. However, note that after the mooncake ball enters the mold, it is a short cylinder or cube, and the shape has changed, so it should be considered when sticking to the part.
【Write on the back】
1, the flour is wheat starch, is non-gluten flour. It cannot be replaced with corn starch.
2. In the ice skin material, if there is no powdered sugar, we can use white sugar + starch to make. Sugar: starch ratio is 100: 3. Add 50 g of sugar to 1-2 g of starch and stir 3 times with a blender.
All right. That's it. I'm Zhang Xizi.
A small cook who doesn't like to stick to the rules, always cut corners because he is lazy, but he is very concerned about taste.