Purple sweet potato ice skin mooncake
By CrystalWiza
Since I successfully made pumpkin ice skin mooncakes, my inspiration has been on the verge of breaking out, and my interest has increased like a rocket to the sky. Delicious food is the enjoyment of taste, beautiful beauty is the enjoyment of vision, and fragrant smell is the enjoyment of smell. Then the whole process of conception and production is the enjoyment of consciousness and touch, hehe ~~~ isn't it? When you are carefully preparing a piece of food, your body's senses fully unleash their potential. This is exciting. When you look at the results you have carefully created, the sense of accomplishment at the moment is It cannot be expressed in words ~~~~,
Recipe Recommendations
- water milled glutinous rice flour appropriate amount
- walnut kernel appropriate amount
- honey appropriate amount
- sesame oil appropriate amount
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for Purple sweet potato ice skin mooncake
1
Cook the purple potatoes.
2
Mix dry-ground glutinous rice flour and water-ground glutinous rice flour well, cook the purple sweet potatoes, cut them a few times and place them into the basin.
3
Then heat the fruit milk and pour it into the basin (to increase the milk flavor of the skin, adding milk powder is also feasible).
4
Knead into a smooth dough, cover with a wet drawer cloth and soak for 20 minutes.
5
To prepare the filling, pour the black sesame seeds and peanuts into a crusher and break them.
6
..........
7
Pour into a basin, then twist the walnuts into small pieces with scissors (to increase the taste and visual feel of the filling), and then add honey and sesame oil.
8
After stirring well, dilute the cooked rice noodles with boiling water, pour into the filling and mix well to increase the moisture of the filling.
9
Each dose is about 40 grams, just like wrapping Yuanxiao.
10
The most important point before putting into the mold is to evenly coat the surface of the wrapped dumplings with salad oil. First, it is easy to release the dough. Second, it will not crack after steaming and placed in a refrigerator or freezer. Don't forget this! The happy "cooking" woman is making it carefully.
11
The husband looked very interesting, so he also came to join in the fun ~~~ Application: Let us try it too.
12
Put it into the steamer, put on the vegetable leaves to prevent sticking (brown leaves are better), and it will take only eight minutes, not too long ~
13
Finished product picture: After steaming, it is crystal clear, and the color is even more dazzling.
14
The renderings after incision.Purple sweet potato ice skin mooncake Make Tips
If making this cake entirely with water-milled glutinous rice flour, please add some non-glutinous rice flour (rice flour); otherwise, the cake will have no shape and be soft and mushy. This is because water-milled glutinous rice flour expands significantly during the steaming process. Dry-milled glutinous rice flour: is made by directly grinding dry glutinous rice, the texture is slightly coarser. Water-milled glutinous rice flour: water is added during the production process, then it settles and dries, the texture is very fine. If using water-milled glutinous rice flour, non-glutinous rice flour should be added in a ratio of 3:1. The ratio of dry-milled glutinous rice flour to water-milled glutinous rice flour is 5:1.