Dream little fresh ice skin mooncake Creamy chestnut filling Mid-Autumn Festival mooncake without oven

Ice skin mooncakes taste better after refrigeration If you keep them refrigerated for three days, freeze them for 7 days This square 25g a skin can make 18 pieces

By pricking the ears

Ice Skin:

Powder 30g

Glutinous rice flour 50g

Sticky rice flour 50g

Powdered sugar 50g

Condensed milk 30g

Milk 230ml

Corn oil 30g

Cream filling:

Unsalted butter 100g

Sugar 65g

4 eggs

Powder 40g

Milk powder 80g

Cooked sweet chestnut 100g

Anti-stick cake powder:

Glutinous rice flour 30g

1, the fruity powder used for coloring here is more delicious Sweet and sour First make a pot of hot water and then do the work later

2: Pour all the powder and condensed milk into a large bowl and mix well

3: Mix well until there is no agglomeration

4: Add milk and oil

5, single pumping does not touch the bottom of the bowl oil is easy to combine and mix well

6: Bring the pot to a boil and add the mixture

7: Steam on high heat for 25 minutes

8, after steaming, it will float a layer of oil, and there is nothing to wait for the next kneading

9: Use a spatula to cut the ice material into small pieces

10, scrape the bowl walls clean and let it cool slightly so that you don't feel hot

11, put on such disposable gloves, otherwise you will go crazy and sticky

12. Knead these small pieces

13: Knead into a delicate ball

14, cover with plastic wrap and set aside If you use ready-made filling, you can not make filling, and then start making cream filling

15, butter room temperature softening to make a pot of hot water

16: Butter and sugar Beat with an electric whisk to twice the size

17: Add the eggs one by one

18. Add one to the full distribution and then add the second one

19, add to the last one will be slightly oil-water separation It doesn't matter

20, 4 eggs are all added and beaten evenly

21: Add the powder and milk powder to the manual whisk and mix well

22. Stir until such a thick can drip

23: Heat over medium heat and cover and steam for 5 minutes

After 24 or 5 minutes, scrape the bottom with a spatula to avoid agglomeration

25: Steam for another five minutes, turn to the lowest heat and start stirring the filling non-stop

26, a little thickening

27, mix to the filling to start non-stick scraper is OK the whole mixing process is about 10 minutes wear insulation gloves be careful not to burn the hand

28, chestnut cut into small pieces, mix into the filling, the cream filling is done, and it is okay not to add chestnuts

29, refrigerated or frozen more good to flexural shape

30, can not do color I this square is to divide the dough into 4 parts of their own favorite flavor of the fruity powder I use blueberry strawberry green apple taro

31. Prepare the anti-stick cake powder Glutinous rice flour into the plate Microwave on high heat for 3 minutes

32, the mold inside the oil or sprinkle cake powder can first add the color of the skin in the three-dimensional air

33, the mold inside the cake powder turned around, knock off the excess cake powder, just put the small pieces in the moon cake mold

34, take 25g of a skin, press the flat edge thin middle thick

35: Wrap in a creamy yellow filling

36. Round the mouth

37. Dip a circle in the cake flour and put it into the mold, press it, and take it out

38, colorful sweet and sour mooncakes out of the oven, so it is okay to eat, but after refrigeration is more delicious

39, you can also put a little bit of the skin that likes the color on the moon cake ball, and then dip the cake powder and put it in the mooncake mold and press it is such a colorful flower

40, do it quickly and share it with your friends

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