Sakima ice-cream mooncake

1

For ice-coated materials, pea and cassava starch can be older than maize starch and, if not, can be replaced with powdered powder; the water is humid and if not, it can be kept. Sunflowerseed oil may also be replaced by other non-savoury oil or butter。

2

Milk, oil, sugar and water pour into the pot, and the little fire heats up, so that the sugar melts, preferably to lactate (not to see the oil), and cools。

3

All the powders are evenly mixed, and the dried milk is poured into the powder, evenly mixed with the hand and sift twice。

4

The powder drops into the flat, covers the fresh film, is put in place for half an hour, has some holes on the protective film with a toothpick, a loop around the plate is sufficient, and the central part is not punctured in order to prevent the water from flowing back into the powder. The fire evaporates for about 25 minutes, so that it can be removed from the fire with chopsticks, which can be mixed with chopsticks in the heat, so that they can be released。

5

STEP 5: IF YOU WANT TO BE COLORED ICE SKIN, THEN YOU CAN ADD PINK. THE PINK ONE PLUS THE RED ONE AND THE GREEN ONE WITH THE TEA POWDER. YOU HAVE TO ADD A LITTLE MORE TO THE POWDER IN CASE IT'S TOO DARK. IF THE ICE SKIN IS STICKY, BOTH THE POWDER PACK AND THE POWDER CAN BE PLACED IN A FRESH BAG, SQUEEZING THROUGH THE BAG. PS: WHEN MY ICE SKIN EVAPORATED, THE WATER RAN INTO THE PLATE, CAUSING THE ICE SKIN TO BE TOO THIN, TOO SOFT, TOO STICKY, SO I RUBBED IN SOME WELL-COOKED OATMEAL POWDER。

6

Get a little powdered, because ice-covered mooncakes are ready to eat and the powder must be cooked. 30 grams of platinum powder to the bottom of the pot to the ground until the platinum powder has a little yellow hair, and it's fragrance。

7

Raw powder and ripe powder contrast。

8

The ice-coated agent, about 25 grams, covered in membranes

9

Sakima everything is two。

10

Crush the square Sarchima into a cylindrical column, which is smaller than the one with the mooncake mold, and weighs it in the drum。

11

The ice sheet is placed in a cylindrical salchia with a thin middle edge。

12

Turn over, take Zachma in the right hand, and squeez the pie with the left hand。

13

Turn it back, right and right and right, and push the skin carefully to the top。

14

Pack up the ice-covered sacchia。

15

A little powder on the hand, a little light on the moon cake embryo, a little pressure on the powder, then the extra powder, then pressure。

16

Sarchma ice-pies complete

17

Three-coloured mooncakes。

18

If the ice skin is too sticky, it can also be placed not in a drum, but on the soles of the lunar cake, with both hands squeezing the little bumps on the bouquet, with light pressure down。

19

It's nice, too, as long as you don't cover them

20

Let's cut it open. It's soft and soft, and it's nice

I've tried a couple of ice-skin formulations, but it's too sticky. It's probably water-sucking material. It's a problem when the ice-skin comes in. It's a water-rich ice sheet. It's good to keep it open for one more day, but it's too long to break. My ice-coated formula, with more powder, reduced the amount of water. It's good if there's no water in it. 2. If it is too sticky for homemade ice skins, it can be mixed with ice leather, starting with step 5. The good thing is that it's working too well! Powder-to-water = 2:1; pour it into the powder, just mix it. Shortcomings, as you know, have a little more additives. 3. If the water runs in while steaming ice skin, too sticky, you can rub in a little salty rice powder, and you can taste it, but throw it away. 4/ Whether it is a lasagna or a lunar cake, it is used with disposable gloves to resolve the sticky hand problem. The cylindrical cylindrical made by Sachma can be properly cut off a little bit of height (50 grams of lunar cakes), otherwise the experience of crushing is not good; the diameter is not too big, otherwise the pie skin cannot fit into the mold. Six, very much like the 18-step pressure. It doesn't get stuck. It's full of pie skin. 7. The insatiable lunar cakes are kept in a safe box and are stored in cold storage in two or three days (three days are thought to be broken)。