Milk, ice-cream mooncake
By VicentaLakin
I can't sit down until mid-Autumn is over
Recipe Recommendations
- glutinous rice flour 45G
- sticky rice flour 35g
- white granulated sugar 45G
- salad oil 15g
- Chengfen 20g
- milk 190g
- eggs of 3
- butter 60g
- fine sugar 65g
- milk powder 30g
- low-gluten flour 30g
Steps for Milk, ice-cream mooncake
1
First, make a milk-flush, soften the butter room, evenly mix it with fine sugar, and then add eggs three times, and each addition must wait until the first part is fully integrated and the next egg is added
2
We'll pour milk and mix it in, we'll add milk powder, we'll sift the flour, we'll sift it twice, we'll steam the steam pot for about 15 minutes until the water's dry, and we'll freeze it for an hour
3
Ice skin production: evenly mix milk, salad oil and white sugar
4
Joined with the platinum powder, the platinum powder, mixed with the platinum powder, sifted twice and covered with a shampoo for half an hour
5
It's about 20 minutes of fire in the pot
6
take it out, split it into 75 grams and rub it in 45 g
7
Start packing, ice-skin flattening, milk-colleted packs, and pick them up slowly with a tiger mouth
8
Then sticky powder
9
Then the moon cakes will be flattened
10
When it's packed, put it in the freezer
11
Done