mooncake filled with bean paste and ice skin
Ingredients: sticky rice flour
Recipe Recommendations
- glutinous rice flour 100 grams
- sticky rice flour 50 grams
- Chengfen 45 grams
- soft white sugar appropriate amount
- sweetening
- fried
- three-quarters of an hour
- ordinary
Steps for mooncake filled with bean paste and ice skin
1
Prepare raw materials.
2
Prepare the required raw materials.
3
Pour all the flour together, put it into the pan and stir fry over low heat, until the flour is slightly yellow and there is no raw flour.
4
Bring the purple amaranth juice to a boil in a pan and pour it into the mixed powder, side by side and stir.
5
Pour the soft sugar, and salad oil into the mixing powder mixture, knead it into a smooth dough, and let stand for ten minutes.
6
Divide the bean paste into 30 grams, and then divide the dough into 45 grams (the 75-gram mold I used) The ratio of filling to skin is 4:6.
7
Take a dough, press it with your palm into a round cake, and place the bean paste filling in the middle.
8
Use the index finger and thumb of your left hand to slowly push the skin upward. Your right hand can help turn while assisting your left hand to wrap the filling and seal the mouth.
9
Sprinkle cake powder (fried glutinous rice flour) into the mooncake mold, shake the mold evenly, and knock out all the excess cake powder.
10
Put the wrapped round balls in.
11
Lay it flat on the chopping board and press the mold down.
12
The prepared ice-skin mooncakes can be eaten directly because they are made of cooked flour.