Handmade Q version ice skin mooncakes

Time flies so fast. In the blink of an eye, the Mid-Autumn Festival is approaching. At this time, I feel like returning home, looking forward to seeing my parents and reuniting with my family.
Every Mid-Autumn Festival, mooncakes pile up like mountains at home. I remember when I was a child, my favorite thing to do with my brothers during the Mid-Autumn Festival was to secretly dig egg yolks from mooncakes and eat them while my parents were not paying attention. Whenever my mother opens a box of mooncakes, she finds that all the egg yolks inside are gone. She pulls us out one by one to interrogate us. Haha, we refuse to admit it and blame each other... There are many bad things from our childhood, and every time I turn it out, it's all a joke.
Every year, I see many people making mooncakes. This year, I feel itchy, but there are too many ideas in my mind. I should be able to make ice-skin mooncakes without using molds. Since I think of it, I will try making them, haha.
Anyone who has made ice skin mooncakes will know how sticky the cake skin is. The process of craftsmanship is not easy. Haha, I made a bunch of little monsters. These little things are also strange, quite like my little C's. However, when playing delicious food, what you play is the DIY fun and the happy state of mind.
I will do it again on the eve of the festival and bring it back to my family. I think this different gift will definitely bring different happiness to my family.

Recipe Recommendations

brown sugar 　50 grams

sweetening
steamed
several hours
senior

Steps for Handmade Q version ice skin mooncakes

[Method of making ice-skin mooncake stuffing] Prepare the raw materials.

Soak the red beans overnight, put them into an electric pressure cooker, pour in water 6 cm higher than the red beans, cover the lid and hold high pressure for 30 minutes (there is no limit to the amount of water left in the white kidney beans, and the pressing time should be longer).

After 30 minutes, exhaust the air and open the lid. At this time, there was no water on the surface of the red beans.

Prepare a bowl of water, add appropriate amount of red beans, and rub the red beans repeatedly with your hands.

Then prepare a bowl and place it on top of the net. Pour the kneaded red bean water into the drain net to filter out the red bean skin.

Prepare a gauze bag, pour the water from the red bean skins into the cloth bag, and twist dry the water in the cloth bag.

At this time, you can see the delicate red bean paste (white kidney beans must be peeled first, other methods are the same).

Pour the salad oil into the pan, pour the red bean paste into the pan and stir fry.

Then pour in 1 tablespoon of brown sugar and turn on low heat and continue to stir. Add brown sugar into the bean paste in three times and stir fry until the water in the bean paste has evaporated.

Pour in 2 tablespoons of sugar osmanthus, stir fry well.

Allow the stir-fried bean paste to cool, place it in a sealed container, and place it in the refrigerator for refrigeration.

[Method of making ice skin mooncake skin]: Prepare raw materials.

Production of cake powder: Put appropriate amount of orange powder in a frying pan and stir-fry over low heat to create the aroma.

Put the cake powder into a plate, and squeeze the red meat dragon fruit into the juice.

Add sugar to milk and stir well. Heat over low heat until sugar dissolves. Turn off when milk is about to boil.

Divide the sifted orange flour, glutinous rice flour and salad oil into two portions, place them in separate bowls, add hot milk (one bowl should add dragon juice), and quickly stir into a uniform batter.

Put on the pan and steam for 15-20 minutes.

Then take it out and let it cool.

[Method for making handmade Q-version ice skin mooncakes] Sprinkle appropriate amount of cake powder on the chopping board, take a cake skin and apply some cake powder, rub it round and flatten it, and put a white kidney bean filling on it.

Place the cake crust with the bean filling on the palm of your hand, gently push it with your palm, wrap it up and close it, rub it into a mooncake blank, and invert the mooncake blank.

Take a small piece of dough, rub it into a round strip with your hands, then flatten it flat, cutting most of it in the middle.

Dip the uncut part with water and stick it to the bottom of the mooncake blank, then place the two strips apart a little distance, dip it with water and stick it to the surface of the mooncake blank, and dip it with water on each side and stick a bean as an eye.