Ice mooncake
By VicentaLakin
Recipe Recommendations
- ice skin powder 200g
- water 200g
- coconut 90g
- corn starch 17g
- butter 25g
- white sugar 18g
- milk 100g
- milk powder 10g
- sweetening
- cook
- half an hour
- ordinary
Steps for Ice mooncake
1
Ice-coated powder with cold water, a little longer (five minutes) and a soft, smooth and flexible face。
2
Three times with butter (one minute unfrozen in a microwave, not liquid), each of which was smooth, integrated and luminous. The pasta is not sticky and elastic。
3
Cover the film and freeze the fridge for half an hour。
4
Corn starch mixed with water。
5
Butter sugar, powdered milk, milk (or coconut), small fire boiled, mixed up。
6
Corn starch water mixes, pours into the pot, a little fire, boils, stirs to sticky, and no hard pieces turn off the fire。
7
Falling into the coconuts, mixing. Spill noodles, cool。
8
the pie skin and the pie, which are divided into 25 g groups, take a pie pelt, squirt it with the hand round and squirt it, and spread some pastry powder (mixed rice microwave) with two pies。
9
Coconut in the middle, left hand to the top of the pie, right hand to the side of the mouth, and pie to the top。
10
Get some pastry。
11
On the other side of the mouth, which was smooth and smooth, it was put up into the pressure module and gently pressed two and then disemboweled。Ice mooncake Make Tips
1. Store in the refrigerator for 3 days.
2. Used a 50g mold with a 1:1 skin-to-filling ratio, so each filling is 25g.
3. Used for Cantonese mooncakes; refrigerate immediately after returning oil for 1 day.