Cream-cracker
By VicentaLakin
the mid-autumn festival is about to come. the moon cake is natural. last year, a wide variety of omelet yolk cakes was made, and this year it was changed, trying to make an ice-covered mooncake, which is a pre-mid-autumn exercise, preheating。
Recipe Recommendations
- Chengfen 100g
- glutinous rice flour 50g
- milk 150g
- cake powder appropriate amount
- Crispy plum stuffing
- honey beans 60g
- matcha powder appropriate amount
- cocoa powder appropriate amount
- salad oil 25g
- white sugar 25g
- condensed milk 25g
- milk fragrance
- steamed
- half an hour
- ordinary
Steps for Cream-cracker
1
Get the pie-skin material ready。
2
Milk is added to the sugar pot with little fire to melt with sugar and be careful not to heat the milk too high。
3
The powder is sifted with milk, salad oil and milk。
4
Make the material even, no particles, or it affects the taste, and this step should be patient。
5
• 15-20 minutes of evaporation of mixed paste in the pot. It's been a couple of times。
6
In 15 minutes, the water will be dried and the steamed face will be removed and cooled。
7
Take the right amount of rice powder and fire it with a little bit of yellow in a pot with no water or oil; this is pastry。
8
Split the noodles into 3 equals。
9
Add tea powder and cocoa powder to each of the two swarms, and wrap them in protective film and put them in cold storage。
10
Prepare the material。
11
split the pie into 12 copies, about 28 g each。
12
Pack a proper amount of bean in the pie, round it up。
13
A small amount of pastry was placed on the board and the pie skin was removed in 12 copies。
14
Pack the pie in。
15
Keep your mouth tight and wrap it up。
16
Put the wrapper down and put it down one by one。
17
Put pastry in the mold to help the mooncake model, not too much。
18
Put the moon cake in the mold。
19
Demolition of the moon cake and brushing the surface pastry with a little brush。
20
It's done. It's better to put the made moon cake in the fridge。Cream-cracker Make Tips
1. For this recipe, I use an 8-cavity 63g mooncake mold, which yields 12 mooncakes.
2. The snow skin mooncake wrapper should not be too thin, otherwise the filling will show through and affect the appearance. I use 30g of wrapper with 33g of filling, which you can use as a reference.
3. Snow skin mooncakes should not be stored for too long, so consume them as soon as possible.
4. This is my first time making snow skin mooncakes, and there is still a lot to improve, haha. It seems practice makes perfect.