Blueberry ice-cream mooncake
By VicentaLakin
When you make the cream blueberry pie, you plan to make an ice cream mooncake. You want to color the skin, you add blueberry sauce. But the color of the skin isn't obvious
Recipe Recommendations
- glutinous rice flour 45 grams
- sticky rice flour 35 grams
- chengmian 20 grams
- milk 180 grams
- powdered sugar 50 grams
- corn oil 18 grams
- blueberry jam 10 grams
- Cream blueberry filling 170 grams
- sweetening
- burn
- ten minutes
- simple
Steps for Blueberry ice-cream mooncake
1
Get some ice leather
2
Put a little milk in the blueberry sauce
3
Smuggle evenly
4
Pour blueberry milk, sugar powder, oil and milk into the bowl
5
Smuggle evenly
6
Put three powders in another bowl and add milk mixture
7
Smuggle evenly
8
Twice
9
Put it in the container and seal it for half an hour
10
25 minutes of steam in the fire
11
Checkout
12
While it's hot
13
Squeeze it in a smooth paste and cool it down
14
It's divided into 18 grams of a facial agent
15
Cream blueberries split into 12 grams
16
Smash the noodle with a cutter into a thin circle on the middle edge
17
Put the material in
18
Wrap
19
Put it down
20
The moon cake model contains a small amount of fine rice powder
21
Put it in the bagel
22
Put the molds on the crime scene. Push the handle
23
Pick up the mold. Roll out the moon cakeBlueberry ice-cream mooncake Make Tips
What is made here is 30 grams of mooncakes, with a ratio of skin to filling of 6:4
Cover it with plastic wrap when steaming to prevent steam from dripping in
Ice-skinned mooncakes need to be refrigerated and should not be left for a long time
Cover it with plastic wrap when steaming to prevent steam from dripping in
Ice-skinned mooncakes need to be refrigerated and should not be left for a long time