Coconut cranberry ice mooncake
By VicentaLakin
This formula is so soft and smooth that it won't be hard the next day, with 16 45 grams of ice-covered mooncake。
Recipe Recommendations
- water milled glutinous rice flour 54g
- sticky rice flour 54g
- chengmian 36g
- corn oil 25g
- fine sugar 33g
- milk 250g
- fillings 320g
- sweetening
- steamed
- an hour
- simple
Steps for Coconut cranberry ice mooncake
1
Split the coconut cranberry pie into 20 grams each, 16 in total, rounded。
2
Powdered rice powders, sticky rice powders and coated face are mixed and then sifted into fine sugar。
3
Pour in the milk, mix it upside down into a paste without particles。
4
Pumping into corn oil, allowing 30 minutes of silence. When the water in the pot is boiled, the still paste is put into steam, and the temperature of the paste continues to mix for two to three minutes。
5
It's hard to get paste in the stainless steel basin without changing it and steaming it with glass。
6
Covered with high-temperature protective film or dishes to prevent water vapour drops. Cover the pan and the fire continues to steam for 20-25 minutes. It's a long time to steam, and there's plenty of water in the pot。
7
When it's steamed, it's mixed with chopsticks, and it's not so hot until it's rubbed in a single glove and put it in a freezer for two hours。
8
Split the pie skin into 25 grams each, for a total of 16. Pie hides in your hand, flattens it with the other hand, puts it in the pie。
9
Rounded through the mouth, tectonicized to facilitate the entry of the model. The surface is coated with corroded rice powder, which is then cleaned out of surplus powder。
10
50 grams of lunar pastry, covered in condensed rice powder, then stomped it on the hand, stomped on the extra powder, then put the wrapped noodles in the mold and squeezed the shape down。Coconut cranberry ice mooncake Make Tips
The ice-covered mooncake is in a sealed box, the fridge is frozen for hours and tastes better。