Ice mooncake
By VicentaLakin
It's still hard to make a nice ice-covered mooncake without a mold. It's a simple model, and it's a good success for the first time. Food is easy and simple, it's only a half-hour dry milk, but it's still very good for new hands who don't have the experience of baking。
Recipe Recommendations
- glutinous rice flour 55 grams
- sticky rice flour 50 grams
- Chengfen 25 grams
- milk 235 grams
- powdered sugar 20 grams
- condensed milk 30 grams
- eggs of 2
- white granulated sugar 60 grams
- light cream 40 grams
- medium-gluten flour 25 grams
- milk powder 20 grams
- unsalted butter 30 grams
- matcha powder appropriate amount
- Various natural pigments appropriate amount
- sweetening
- steamed
- an hour
- senior
Steps for Ice mooncake
1
First, we'll get two eggs, 60 grams of white sugar, 60 grams of milk, 40 grams of light cream, and evenly mixed with an eggbeater。
2
25 grams of flour, 25 grams of powder, 20 grams of milk powder, continued to be evenly mixed with an eggbeater。
3
Add 30 grams of salt-free butter and keep the fire on and on。
4
It's boiled until it evaporates, it's covered in lumps, and then it's spread out to cool. Don't get too dry, you can taste rough and decipher, and your taste is compromised. It's better if you can freeze the fridge for a while when you're done with the yellow stuff。
5
Then we'll make ice cream, 55 grams of rice powder, 50 grams of slime powder, 25 grams of powder, and we'll evenly sift it。
6
The milk is 235 grams, sugar 20 grams, milk 30 grams, all of which are evenly mixed into the front powder。
7
Take a sift。
8
The water evaporates for about 20 minutes, with chopsticks to the bottom without white sauce is ripe。
9
Steamed ice-coated flounders, fresh bags to cool down and then operate。
10
When the noodles were not hot, they were rubbed in their bags for a while before they were smooth。
11
Half of the white noodles were left, and three were evenly divided. Colours and tea powder will be spread out to the same colours and then replaced, bearing in mind the coverings to prevent the surfaces from drying。
12
The cooled milk yellows are taken at 1:1, 25 g for the material, 25 g for the ice skin, and the skin can match the colours it likes, which are generally well-coated and then rounded。
13
First, we'll make the simplest form, and then we'll wrap it in the ice sheet, and then we'll wrap it in the skin, and then we'll make it out, and then we'll put a chopstick on the top, and we'll put a little bit of red and white paste on it。
14
The second model was a five-point pressure mark with chopsticks, and the top one with chopsticks, with a small dot, with a small dome。
15
The third model is to make a thin circle of ice skins and then to make the shape of wheat, with a small circle in the middle for a bit。
16
The fourth shape is a six-point shape carved on the surface with a razor, with the middle slashing it two times to the right or the right, and a small dot in the middle。
17
THE COLOURS AND SHAPES ARE FREE
18
It's better after the freeze。
19
Tastes and tastes great。Ice mooncake Make Tips
one may also be supplemented by a variety of complementary materials, such as salted yolk, twilight, coconuts, frost, lamb chops, cranberry plums, etc., which can be broken or made into mud and then mixed into a yellow platinum. milky-coloured sugar can grow or decrease according to its own preferences. it'd be better if you put some more on it. 2. in the absence of flour (wheat starch), it can be replaced with cassava flour, maize starch, low-banded flour. 3 the ratio of skin and plating can be self-regulated by 1:1 (e.g., leather 25g: paper 25g) and can increase the proportion of skin if it feels too thin. just find the percentage you like. 4. the best food period for ice-covered mooncakes is just one to two hours, and the best taste at this time. 5. sealed refrigerated with a membrane or bag, generally for 1-2 days. if you can't finish the recommended seal, you can eat it when it's in the room。