Category: Mooncakes, Mid-Autumn Festival
Author: Birds' Beautiful Food World
Created: 2012-08-29 13:31:29
Glutinous rice flour 20 g, hand flour
Sticky rice flour 50 g
Powder 30 g
Chestnut filling about 250 grams
Powdered sugar 30-40 g
Milk 185 g
White oil 20 g, or salad oil
0. Mix glutinous rice flour, sticky rice flour, cheng powder and powdered sugar into a bowl and mix well
1. Add a little milk and mix well to form a delicate paste
2. Pour in 20g vegetable oil and mix well
3. Bring water to a boil in the steamer, add a bowl of powder sauce, cover with plastic wrap and steam for about 25 minutes on medium heat until cooked
4. During the steaming process, the chestnut filling is doughdles into 10 doughs of about 20 grams, which is more accurate with the help of kitchen scales
5. Add a small bowl of glutinous rice flour to the net pot, sauté dry over medium-low heat for 2-3 minutes, then pour into a small bowl for hand flour
6. After the ice skin is steamed, it solidifies into a solid, but there is still a layer of oil on the surface, which is not fused with the ice skin
7. Let cool down slightly, knead by hand, and knead the oil and powder completely together until smooth and delicate
8. Divide the ice dough into 10-11 30g or so balls and knead them with both hands
9. Flatten the ice peel with the palms of both hands, then use your hands to form a round cake and place the chestnut filling in the middle
10. Wrap the filling well, try to put the mouth away, this step should be some patience, a little bit to the middle. If you can't close it, you can properly dip some cold boiling water to put the mouth away
11. Place the mouth facing down on the board and sprinkle some cooked glutinous rice flour on top
12. Stick the hand flour inside the heart-shaped mooncake mold, and the excess powder will scatter after a few taps
13. Place the dough into the mooncake mold
14. Press down twice to press out the pattern, pay attention to the channel when pressing down, and press it until it is not moving
15. Lift the mooncake mold a few centimeters away from the panel, continue to press down on the ice skin mooncake and automatically fall on the panel
16. Then take a Korean mooncake mold and press out the ice skin mooncake in the same way
17. Place all pressed ice cream mooncakes on a plate, cover with plastic wrap and refrigerate for a few hours before serving
Tips:
1. Glutinous rice flour is relatively sticky, so adding sticky rice flour reduces viscosity. The addition of powder is the effect of making the finished product more crystal clear. The addition of vegetable oil or white oil can make the ice skin more delicate and moisturized. Vegetable oil should choose light color and light taste oil, such as corn oil, sunflower oil, etc., do not use peanut oil or olive oil and other heavy flavor oil. 2. When steaming the ice skin powder juice, first boil the water and then steam it in the pot, steam for about 25 minutes, and when steaming, you must cover the plastic wrap or press a lid on it, so as to prevent water from entering the bowl and affecting the quality of the finished product. 3. The comparison between skin and filling is 6:4, 50 grams of mooncake is 30 grams of skin, 20 grams of filling. If you want to make each size more standard, you must use kitchen scales.