Tea ice-cream mooncake
By VicentaLakin
Recipe Recommendations
- glutinous rice flour 50g
- sticky rice flour 35g
- Chengfen 25g
- white sugar 20g
- milk 160g
- corn oil 20g
- matcha powder 1g
- mung bean paste 600g
- sweetening
- other
- an hour
- simple
Steps for Tea ice-cream mooncake
1
powdered rice, 50g; powder rice, 35g; powdered rice, 25g; sugar, 20g; milk, 160g; corny oil, 20g; and powdered tea, 1g for backup。
2
The milk is mixed with corn oil and white sugar。
3
Add all the powders evenly. Try not to have any creeps. You can use a spoon or a hand
4
Insulated from water, 3-modified ice coatings, the process of evaporation is mixed several times to solid state。
5
Continues to steam for 10 minutes after solid。
6
Steam out to cool. Be careful to cover the film to prevent sclerosis
7
green bean saloon 35g in spherical form。
8
Fried hand powder。
9
a cup of tea with 15 g of ice skin and flattening with the palms。
10
Put a green bean sandball in the middle of the ice skin。
11
With the strength of the tiger's mouth, the moonbread ball was used to roll off the powder and prevent hand-stamping。
12
in the end, the extra handpowder will be brushed with a soft brush and then pressed into a mooncake, the box will be refrigerated, the ice-covered mooncake will not be available for long and will be finished within two or three days. this time it's a kitty cat mold