The first time I used a gentleman's recipe-45 grams of glutinous rice flour, 35 grams of sticky rice flour, 20 grams of orange flour, 185 grams of milk, 50 grams of powdered sugar, and 20ML of salad oil. The ice skin was super sticky to the hand. It took a lot of cake powder to knead it. The mooncakes made were covered with a thick layer of white powder, which was not clear in color and had a bad taste;
The second time, I used the recipe of rainbow in the wind-100 grams of orange powder, 50 grams of glutinous rice flour, 150 grams of milk, 25 grams of salad oil, and 25 grams of granulated sugar. The ice skin I made for the second time was super easy to shape. It was not sticky at all. It could be knocked out without applying powder in the mold. However, the color of the ice skin was not transparent, the cake skin was too hard, and the taste was too sticky and was not good;
The third time, I changed the amounts of orange flour and glutinous rice flour in the recipe for rainbow in the wind, and changed them to 50 grams of orange flour, 100 grams of glutinous rice flour, 150 grams of milk, 25 grams of salad oil, and 25 grams of granulated sugar. The result was very good, not too sticky to the hand, moderate soft and soft, and bright in color. I was finally quite satisfied.
After seeing Yaoyao's blog post in the past two days, I realized that she had also struggled several times like me, and actually switched the recipes for rainbow in the wind just like me to make delicious ice skin, haha! It seems that all the people in the world who love to trouble are the same. Practice is the only criterion for testing truth!
Milk yellow ice skin mooncake
Recipe Recommendations
- Chengfen 10 grams
- glutinous rice flour 100 grams
- milk 150 grams
- eggs 80 grams
- milk powder 25 grams
- butter 40 grams
- custard powder 10 grams
- salad oil 25 grams
- white granulated sugar 25 grams
- white sugar 25 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Milk yellow ice skin mooncake
1
Add sugar to the milk and stir evenly, heat on low heat until the sugar dissolves, and remove the heat when the milk is about to boil (This heating step is very important. The milk was not heated when I first made it. The milk was ice and the sugar was not fully melted. Moreover, the glutinous rice flour and orange flour added later were not easy to dissolve, and the steamed finished product was not smooth).
2
Pour in sifted orange flour and glutinous rice flour while hot.
3
Stir quickly and evenly to form batter.
4
Divide it into three equal portions, add the coloring sesame oil to each of the other two portions and stir evenly, place it on the pan and steam for 15-20 minutes, then take it out and let it cool (in the introduction of the steps of rainbow in the wind, some steps are to stir while steaming. Because I used hot milk to stir the powder, the glutinous rice flour has already grown evenly, so there is no need to stir it any more, just steam it, which is easier to do).
5
Let the butter soften at room temperature.
6
Beat with an egg beater on low speed until smooth.
7
Add sugar and stir until white.
8
Add beaten eggs in two to three times and beat well.
9
Mix all the powders, sieve, and add to a bowl.
10
Stir together into a uniform batter.
11
Place it on a steamer and steam for about 30 minutes, take it out every 10 minutes, stir it up with an egg beater, and then place it on the pan to steam.
12
After steaming, stir to disperse while hot, then use a rubber spatula to turn until smooth and smooth, wrap with plastic wrap, and place in the refrigerator for more than 1 hour.
13
Divide the cooled ice skin and cream yellow filling into 8 evenly equal parts. I use a 63-gram mooncake mold, so the cake skin ingredients should be divided into 30 grams and the cream yellow filling should be divided into 33 grams.
14
Take a piece of cake crust, press flat, and put a cream yellow filling on it.
15
Gently push with the palm of your hand to wrap and close it, and rub it round into a mooncake blank.
16
Sprinkle a small amount of cake powder into the mold, put the mooncake blank into it, press it flat with your hand, and then gently knock it out. The ice-skin mooncake is ready.Milk yellow ice skin mooncake Make Tips
Ice skin making process: Steps 1-4. Process of making milk yellow stuffing: Steps 5-12. Process for making milk yellow ice-skin mooncakes: Wrap the prepared ice-skin mooncakes in steps 13-16 with plastic wrap or put them into boxes, place them in the refrigerator for one night, and then eat them for a better taste. The cut mooncake in the picture is my first time making it. The crust is too soft and sticky, the pattern is not obvious, and the skin is rough and unsightly. The finished product picture above is made for the second time. The color is not very transparent and feels a little hard. The finished product picture in the box above is made for the third time. The pattern is very clear, and the crust looks very Q and transparent. Therefore, I suggest that if you want to try ice-skin mooncakes and don't want to get big by sticky dough, you should still try my recipe.