Ice-coated green bean mooncake
By VicentaLakin
Recipe Recommendations
- glutinous rice flour 90 grams
- Chengfen 40 grams
- milk 370 grams
- mung bean stuffing
- sticky rice flour 70 grams
- corn oil 36 grams
- powdered sugar 100 grams
- Cooked glutinous rice flour appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Ice-coated green bean mooncake
1
Put milk, corn oil, sugar powder in the bowl and mix it evenly
2
It's sifted with rice powder, sticky powder, polished powder, evenly mixed
3
Half an hour, then 25 minutes in hot water
4
You can make some rice powder while steaming
5
Steamed pasta starts with chopsticks and then with a razor to smooth and smooth
6
The green bean pie is called 30 grams each, and the ice sheet is called 20 grams each. Circle
7
Put the ice skin on your hands, green beans on the ice skin, wrap the green beans on the ice skin, hold it. Tight
8
Scrambled some fine rice powder in the mooncake model, scrambled out the extra powder, put the wrapped face in the mooncake model, and squeezed out the mooncake shape
9
Completed ChartIce-coated green bean mooncake Make Tips
1. The flours can be sifted into a bowl first, and then the liquid poured in to minimize lumps; if following this method, it is best to sift twice for a smoother batter;
2. If making the mung bean filling yourself, choose peeled mung beans to save time; after steaming, let it cool, place it in a plastic bag, and roll it with a rolling pin over the bag, which makes the stir-frying process easier;
3. The steamed batter must be stirred vigorously to ensure it is well mixed; this will result in a better texture;
4. It is best to use disposable gloves when making snow skin mooncakes to prevent sticking to hands and avoid waste;
5. Before placing the stuffed mooncake into the mold, gently coat the dough with a thin layer of powder by hand to prevent sticking;