Red wine bean mashed ice skin mooncake
Ingredients: red wine,glutinous rice flour,Chengfen,milk,salad oil,sugar,cake powder,bean paste
Recipe Recommendations
- glutinous rice flour 120 grams
- cake powder appropriate amount
- Chengfen 70 grams
- bean paste 500 grams
- sugar 50 grams
- milk 300 grams
- red wine 100 grams
- salad oil 60 grams
Steps for Red wine bean mashed ice skin mooncake
1
Place all the skins except cake powder, salad oil, and red wine in a large basin and mix into a smooth and uniform batter.2
Steam the batter under water for 20 minutes, and stir the batter every 5 minutes when steaming for 10 minutes to prevent the batter from settling, water and powder from separating. Allow to cool after cooking.3
Put the cooled noodles in salad oil and knead well, then divide them into 2 portions, leaving one white, and add red wine to the other portion and knead well.4
Divide the dough into equal sizes, flatten it and roll it thin, wrap the bean paste in, and knead it round.5
Place the dough into the mold, press it flat, and buckle it out.