Strawberry rice mooncake
By VicentaLakin
Mizuki cakes have become popular in the last two years because they are simple, less sugar and less oil, and they are beautiful. In fact, it's not so bad, but it's just the desire to do it on its own. It's the first time I've ever tried to make a strawberry-flavored rice cake. The official formula used by the baker only reduces overall usage. Because I didn't want to make rice powder in the kitchen, I used six liters of rice powder in a small oven, and I flipped it twice. If you don't know if the rice powder is roasted or cooked, you're going to be a little hotter, a little yellow, and you're not just looking for the "pure white" powder, so you're eating the raw rice moon cakes with time and energy. Through this wave of “tests”, I suggest that the heartless rice mooncake be sweeter, around 30 grams. If you add the pie, it's so fresh
Recipe Recommendations
- glutinous rice flour 70 grams
- sticky rice flour 70 grams
- strawberry powder 15 grams
- spinach powder 2 grams
- corn syrup
- milk 100 grams左右
Steps for Strawberry rice mooncake
1
Material complication: millet powder and sticky powder 1:1, with minor adjustments; strawberry powder and spinach powder may also be replaced with other natural plant colours, with more colours deep and less light。
2
Powder and powder powder are evenly mixed, boarded and distributed。
3
In the middle of the preheated oven, 150 degrees of upper and lower fire, approximately 20-30 minutes of roasting, adjusted for the actual temperature of the oven, the thickness of the rice plume, etc., the mid-turning。
4
Spinach powder and strawberry powder contain raw starch, which cannot be fed, and are placed on baking paper and distributed evenly。
5
Into the oven, 120 degrees, about 15 minutes。
6
The roasted rice powder is in two parts, leaving about 10 grams for hand powder, the rest pouring into the big bowl。
7
The ratio can be adjusted by pouring into corn syrup and milk in turn; if you want to eat sweeter, if you want to use corn syrup, then the amount of milk is reduced; and I use 25 grams of corn syrup, which tastes less。
8
The water intake of flour is higher than that of wheat flour, so the volume of liquids is added on a case-by-case basis, using approximately 95 per cent of the amount of flour, and the rice flour is soft and dry, and can be conglomerate and static。
9
Take 10 grams of powder and 2 grams of spinach powder, mixed with strawberry powder; spinach and strawberry powder mixed with an appropriate amount of corn syrup or milk; cover the water with membranes to prevent moisture loss。
10
The two groups are divided into six equals and rounded。
11
A small amount of pastry is distributed within a 50-gram strawberries mould, with a light pressure on the green powder pack by the leaf contour。
12
Strawberry groups are covered in thin powder, shaped and plugged in。
13
The molds were placed on the board, pressed with a little pressure, easily demoulded, smoothed surface powder with a brush, stored in cold storage and consumed within three days。
14
Strawberry-flavored rice mooncakes, thick rice fragrances, fresh mouthsStrawberry rice mooncake Make Tips
This is an oil-free, sugar-free rice moon cake. Some butter, which can be melted in appropriate quantities, reduces the amount of milk used accordingly; 2. The rice cakes made on the same day carry dry powder and are then taken two days later with wet and fresh tastes; 3. The powder can also be cooked with a boiler fire; in any case, the fine colours of the fined rice powder are yellow, and the smell of it is distributed; and the hot rice powder is powdered and not good。