Ice mooncake
By VicentaLakin
Recipe Recommendations
- Chengfen 30 grams
- sticky rice flour 50 grams
- glutinous rice flour 50 grams
- corn oil 20 grams
- pure milk 220 grams
- condensed milk 30 grams
- powdered sugar 50 grams
- bean paste 300 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Ice mooncake
1
50 grams of rice powder, 50 grams of sticky rice powder, 30 grams of powder, sugar powder mixed, all in the tub, 220 grams of milk added.
2
It's evenly mixed with a manual omelet.
3
Add 20 grams of corn oil and 30 grams of lactation and keep mixing.
4
The smudged paste was loaded into the bowls, the required colours were added, and I added red porridge and tea powder.
5
Scratch the noodles out of the bowl with a small spoon, which is not enough color to smooth the tea.
6
When you're done, the green is tea powder, the red is red rice powder, the black is chocolate powder, the white is nothing.
7
Split the dough into 20 grams, and the soybeans are 20 grams, wrapped up like buns.
8
I use a 50-gram moon cake model, but I personally think it's better to make 40-gram.
9
It's finished.Ice mooncake Make Tips
1. After the batter is steamed, a layer of oil will float to the surface. This is normal; wait for it to cool down and knead it into a dough so the oil can be absorbed.
2. Since the dough will be sticky when kneading, it is recommended to wear disposable gloves or wrap your hands in plastic wrap.
3. If you want different colored patterns on the mooncakes, press different colored dough into the mold's pattern insert first, then place the insert into the mold.