Milky potato ice-cream mooncake
By VicentaLakin
It's not a success to try ice-covered mooncakes last year, and the skin is dry and put on the cracker the next day. Feels like the ratio of the ice-covered moon cake is the most critical。
Recipe Recommendations
- glutinous rice flour
- rice flour
- chengmian
- sugar 30 grams
- milk 160ml
- purple potato appropriate amount
- condensed milk appropriate amount
Steps for Milky potato ice-cream mooncake
1
The powder mix, the rice powder is the same as the clay powder in many recipes
2
Add milk. I don't have gas in this formula
3
Smuggle evenly
4
Put it in the steam pan, and it'll be 15 minutes after it's started
5
There's no membranes. The moisture's not really affected
6
When the steamed pasta room cooled, the fridge was frozen for about an hour, not so sticky. Hands
7
When you take it out of the fridge, your hands, your boards are oiled, you fold it down a few times, and your tastes go up
8
Potato fermentation
9
After the drying, a spoon of milk was added
10
Just rub the ball
11
The ice sheet is divided into small groups
12
Put on your disposable gloves and crush the circle
13
Potato ball
14
Push the ice skin up with your finger. The greatest benefit of the ice skin is soft, flexible and easy to form. A little push and squeeze, the skin will follow. It's very good。
15
Last word to round
16
Put it in the mold
17
Rewind
18
Average speed pressure out, demigation
19
Change another pattern
20
The skin and the pie are even
21
It's a classic of ice skin. It's good, good, healthy
22
It's just as good as the unfrozen thaw before you eat。