Ice cream mooncake
By VicentaLakin
It's steamed. It's fried in the souffle
Recipe Recommendations
- eggs of 3
- butter 60g
- white granulated sugar 40g
- milk powder 30g
- milk 220g
- low-gluten flour 30g
- glutinous rice flour 50g
- sticky rice flour 50g
- Chengfen 25g
- low-gluten flour 25g
- corn oil 30g
- sugar 30g
- condensed milk 30g
- sweetening
- steamed
- several hours
- simple
Steps for Ice cream mooncake
1
First, ice skin, sugar, milk, and blend to melt。2
the powder is sifted into it, ploughed, poured into vegetable oils, tumbled, woken up 20min。3
the face was sifted twice and the film evaporated 30-min (every 10 minutes)。4
Steamed ice skins are tumbled with chopsticks and put into the fridge for two hours, taking advantage of the heat and repetition。5
It is then made of milk butter, softening of the butter room, sugar, egg-beating until the hair is white, and eggs are added three times, each time to full integration and the next time。6
it is poured into milk, modulated, sifted into powdered milk, low-banded powder, modulated, evaporated on a pot of about 45min (to prevent flour from sinking every 10 minutes) and cooled to room temperature for one hour。7
When they're done, they're divided into the same numbers, they're made of fine rice powder, they're glued, they're covered with ice, they're crushed in the mold。Ice cream mooncake Make Tips
The adhesive platinum powder is cooked early so it doesn't smell like powder。