Red bean sapphire mooncake
By VicentaLakin
The mooncake season is about to begin. Make an ice-covered mooncake! The girl said it was her favorite. Okay, let's do it right away
Recipe Recommendations
- water milled glutinous rice flour 60g
- sticky rice flour 50g
- chengmian 50g
- cassava flour 20g
- fine sugar 70g
- pure milk
- corn oil
- red bean paste 450g
- hand powder appropriate amount
- sweetening
- steamed
- half an hour
- simple
Steps for Red bean sapphire mooncake
1
It's made of ice cream
2
Water grinding rice powders, sticky rice powders, coatings and fine sugars are mixed into containers。
3
Pure milk, corn oil, evenly mixed。
4
Add sifted powder, evenly mixed. Three times after sift into the container, covering 30 minutes of membrane evaporation. Take out the evaporated food and rub it in a smooth, flexible face。
5
the ice-coated pellets are split into 25 g a round, 25 g a roll. the ice cream is flattened, put in the soybean sand, and squeezed。
6
Packed pasta, roll around, put it inside the mould, and flatten the surface。
7
I'll put on a nice ice cake。
8
The use of brushes to clean out surplus hand powder, and five hours after the sealing of the box, the taste becomes even greater。
9
It's a nice, nice ice-cream mooncake。
10
Ice-covered mooncake organization chartRed bean sapphire mooncake Make Tips
ONE, THE STEAMED PASTA, MUST BE COVERED, AND THIS IS BETTER ICE CREAM THAN QUEEN. IT IS POSSIBLE TO RUB HANDS, BAKERS AND COOKS. LOOK AT YOURSELF. 2. THE CONTENTS MAY BE USED IN RED SOYBEAN SAND, AS WELL AS IN POTATOES, CHEESE PUMPKINS, DURIANS AND ROSES. 3. THE FROZEN MOON CAKES ARE READY FOR CONSUMPTION WITHIN THREE DAYS。