Ice mooncake
By VicentaLakin
Recipe Recommendations
- glutinous rice flour 45G
- sticky rice flour 35g
- Chengfen 20g
- milk 185g
- powdered sugar 50g
- salad oil 20ml
- moon cake stuffing appropriate amount
- cake powder appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Ice mooncake
1
preparation of raw materials for rice powder 45g, clay powder 35g, powdered 20g, fresh milk 185g, sugar powder 50g, salad oil 20ml, pastry proper (silver powder in a dry pot can, fire up to yellow, monthcake proper changes according to taste)
2
Add milk to the bowl
3
Add sugar powder4
Add salad oil
5
Add rice powder, sticky powder, powdered powder
6
Full of thin pasta, 30 minutes still
7
Quiet pasta in the steam pan for 15 to 20 minutes
8
The fertilized paste is so smooth, it'll be ice skin when it's cold
9
The cool ice skin is divided into 30 grams of small agent, and the chestnut is divided into 20 grams
10
Put some pastry on your hands
11
Put it in a chestnut
12
Wrap the chestnuts in ice
13
Put some pastry in the mold, so the pastry will all stick to the mold, pour out the extra pastry, so it'll get out, put the ice cream in, and hold it with your hands
14
Drive the mold down. Roll out the ice cream
15
I'll put the ice cream in the fridge for one night