Ice-smelt snow-beans mooncake
By VicentaLakin
It's a good moon cake. Family likes it。
Recipe Recommendations
- glutinous rice flour 55g
- corn oil 20g
- milk 150g
- white sugar 20g
- Chengfen 20g
- sticky rice flour 45G
- snow peas 200g
- brown sugar 50g
- coconut 30g
- sweetening
- skills
- an hour
- senior
Steps for Ice-smelt snow-beans mooncake
1
Snow beans soak one night. Bubble hair. Cook it with a high-pressure pan in 20 minutes. Out
2
It's easy to crush while it's hot。
3
Add red sugar blending。
4
A non-sticked grill pours into corn oil, starts a little fire, falls into sugared snow soy sauce and then falls into coconuts。
5
Scramble, scramble. Don't do too much. It's gonna make a mess
6
Make ice skin. Corn oil mixed with milk and sugar, all of which melted. ) Fall into a basin of mixed fine rice powder, sticky rice powder and polished powder, evenly mixed with no particles。
7
Cover the film with a steam pan and steam it for 20 minutes。
8
Get out of the pot and make it smooth and cool。
9
both the skin and the pie are divided into little balls around 25g。
10
Press the skin, wrap it in the snow bean pie, take it down slowly with the mouth of the hand。
11
A good moonbread ball goes into a pre-cooked rice powder
12
put it in a 50 g moon cake mold, press it in shape。Ice-smelt snow-beans mooncake Make Tips
Roasted glutinous rice flour is not in the ingredient list; simply fry glutinous rice flour in a wok until it turns slightly yellow. After coating the formed mooncake balls in a layer of cooked glutinous rice flour, gently roll them again in your hands. Avoid using too much flour, as it will affect the look of the finished product. When steaming the snow skin, cover the basin with plastic wrap to prevent steam from getting in. I used about a 1:1 ratio of skin to filling, which I think is not too thick and tastes very good. It tastes even better after refrigerating overnight.