It's full of ice

1

first green beans, 250 g green beans, 20 ml corn oil, 50 g white sugar

2

Green bean picks up impurities, cleans up, waters in high-voltage pots without a finger section of green bean, with sugar and a 30-minute pressure

3

Cooked green beans are fully drained, so they can be made of green bean paste by pressing into mud。

4

(a) Placing ripe green beans in a fresh bag, crushing them with a stick, which is more time-efficient (with a blender) and then re-sifting the net, so that the green bean sand tastes more subtle

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Green bean mud with pressure, which can be used as a material at this time, but with a lower taste

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Because it was green bean sand, to make the taste more delicate, corn oil was added to the table and the oil was added in several instalments, each time the oil was fully mixed with the pie。

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Green bean sand with oil, which is more glamorous and more subtle than when it is not refuelled

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Put on one-time gloves, divide the green bean slurry into the required size, roll round, and green bean sap。

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If you make another look, it'll turn into green bean paste

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(b) [The method of making ice skin] removes a clean stainless steel plate, mixes all the powder into a sift, then pours it into milk, adds corn oil and sugar, and fully mixs it with powder-free, thin, 30 minutes static

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(a) Steaming the powder into the water pot for 30 minutes to be ripe (depending on the amount of the powder, a chopstick could be used to fit in and the powder would be ready without it)

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It's very glamorous on the surface, and then it's smudged with chopsticks, and if it's mixed, then it'll be fully rubbing it down after it's cool

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It's smooth and flexible

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They are divided into four flours, of which three powders are added to an appropriate amount of peach powder, strawberry powder and cocoa powder, and they are smoothed into four coloured ones。

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If you don't want to do it in pure color, take the appropriate colours and mix them together, the difference, the ice skin, this time using a 100-gram moon cake model, 11 of them, 50 grams of leather and 50 grams of pie, none of them weighed, depending on the sense of hand。

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Take a leather as flat as the chart shows

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(a) Packing of a green bean sand

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Hands tied up from the bottom up until the end, rolling round, or moon cake embryos, are better wrapped because of the elasticity of the ice skin。

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(b) A small amount of pastry will be smoothed and then the extra powder will come out, preventing the mucussing of the moon cakes from being placed in the moulds, with light pressure to flatten them

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Put the mold on the board, gently push the handle, and the moon cakes are demould, and the extra powder on the moon cakes can be cleaned with a little brush, which is more beautiful。

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It's better to have a colorful moon cake and freeze the fridge for hours。

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It's a gift to your family

1. Mung bean paste can be washed with sand, but that way there is more water. It takes a long time to fry dry, but the taste will be more delicate. I bought green beans with shells. In order not to waste food, I used a pressure cooker to directly add a suitable amount of water to boil them until they are cooked until they are cooked. They can directly crush them and then stir-fry them slightly. However, the color will be slightly darker and the taste will be inferior to washed bean paste.
2. To make cake flour, place appropriate amount of glutinous rice flour on a frying pan and stir-fry until slightly yellow.
3. Any bean that can produce sand can be made into mooncake fillings.
4. Ice-skinned mooncakes should not be stored at room temperature. It is best to eat them in two days. The best way is to refrigerate or freeze them in the refrigerator, especially for cut mooncakes. It is best to place them in a quick-frozen compartment.