Ice mooncake

By VicentaLakin

Ice mooncake
It's the first time in a year of self-cooking; it's also a wide-ranging ice cake. There are two reasons for not trying: family members are not very fond of moon cakes, and they feel they have trouble cleaning them, so they have never been equipped. And this time it's a moon cake mold, so try it. There's no rice and pastry in the house, and they go to the supermarket to buy it; it's a little hard to start the operation, and it's a lot better to come down; how about the first ice-covered mooncake

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Steps for Ice mooncake

  • Make Ice mooncake step 0
    1
    Prepare the food in advance
  • Make Ice mooncake step 1
    2
    Powdering, sticky rice powder, millet powder mixed with sugar, then mixed into milk to completely soluble
  • Make Ice mooncake step 2
    3
    Add mustard to the mix
  • Make Ice mooncake step 3
    4
    In 30 minutes, you'll enter the boiler
  • Make Ice mooncake step 4
    5
    The pontoon rises by 40 degrees and leaves the pot and continues to mix. Status
  • Make Ice mooncake step 5
    6
    It's about 25 minutes of high-temperature protective film and steam
  • Make Ice mooncake step 6
    7
    Take-out cool: see no dimples in the middle of the surface level and a slight oil slick on the surface indicate success
  • Make Ice mooncake step 7
    8
    When the ice skin is cold enough to keep its hands warm, it's been rubbing it over and over and over and over again for two hours
  • Make Ice mooncake step 8
    9
    Scaled scale heavy soybean and coconut: 5 soybean (large): 40 g/part; 5 soybean (small): 30 g/part; 5 coconut: 10 g/part
  • Make Ice mooncake step 9
    10
    5 bean sands wrapped in coconuts
  • Make Ice mooncake step 10
    11
    Five bean-salaf, five bean-salary
  • Make Ice mooncake step 11
    12
    The platinum fire that was put in the pot was slowly turned over until the flour was slightly yellow and the powder smell was released. Fire
  • Make Ice mooncake step 12
    13
    Remove frozen ice skin, weigh divided: 55 g/part
  • Make Ice mooncake step 13
    14
    Take a pie and flatten it with your hands and put it in the ground. Feeds
  • Make Ice mooncake step 14
    15
    Push the skin in the middle by hand
  • Make Ice mooncake step 15
    16
    A little pastry won't be sticky
  • Make Ice mooncake step 16
    17
    When you put pastry on the inside of the mold, you drop the extra pastry
  • Make Ice mooncake step 17
    18
    Put the made moon cakes in the mold
  • Make Ice mooncake step 18
    19
    Push it down a little bit, just a little bit more clearly
  • Make Ice mooncake step 19
    20
    Raise the mold
  • Make Ice mooncake step 20
    21
    THE ICE CREAM MOON CAKE WILL BE FINE

    • Ice mooncake Make Tips

    1. Heat the coconut flakes in the microwave in advance and let them cool. 2. When frying the flour, use low heat and stir continuously without adding any oil until the flour turns slightly yellow and gives off a flour aroma. 3. This recipe makes 10 snow skin mooncakes (100g each). The ratio of dough to filling is approximately 3:2 (skin 3, filling 2); you can divide the weight of the steamed dough into 10 equal portions. 4. Wearing disposable gloves is not only hygienic but also easier to work with, as the dough will not stick to the gloves. 5. It is recommended to refrigerate the prepared snow skin dough for two hours before wrapping; this makes it less sticky and easier to handle. 6. Set aside the wrapped mooncake balls, apply some dusting flour to your hands, and roll the balls in them; this makes demolding easy without the flour layer being too thick. 7. To facilitate demolding, coat the mooncake mold and pattern plunger with dusting flour, then tap off the excess. This ensures a very thin layer of flour adheres to the inner wall of the mold. At the same time, make sure no flour accumulates in the pattern parts, otherwise, the design will be affected after pressing.

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