Ice mooncake
By VicentaLakin
Recipe Recommendations
- glutinous rice flour
- white sugar 80g
- sticky rice flour 100g
- milk 400g
- bean paste appropriate amount
- Chengfen 30g
- salad oil 20g
- sweetening
- steamed
- an hour
- ordinary
Steps for Ice mooncake
1
The white sugar milk salad is evenly mixed in the bowl
2
It's pouring into the millet
3
There's no trace of a little sticky drop of flour past 30 minutes of sifting
4
it's time to get 20 g of rice powdered in the pan, and the little fire will go up to a little yellow without the powder
5
I'll see if I can see two or three unstilled pasta in 30 minutes
6
When it's fertilized, it'll be on the side
7
The bean sand is 20 grams a round
8
When the ice skin cools, it'll be 30 grams
9
Put some powder on your hands and take an ice sheet
10
Pack a bean sand with a tiger's mouth
11
Round it up next to it
12
Put it in the moon cake
13
Put a little pressure on the plate and pull out the pattern
14
It'll be over in a month
15
It's better to cook all the ice-covered moon cakes in the freezer