Potato ice mooncake
By VicentaLakin
Recipe Recommendations
- glutinous rice noodles two tablespoons
- corn starch a tablespoon
- purple potato two
- milk a bag
- white sugar appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Potato ice mooncake
1
First, the rice powder is added to the container at a ratio of approximately 2:1 and then a bag of milk and a proper amount of white sugar is added, evenly mixed, with no dry noodles (in fact, the standard ice-covered mooncake should be used for the rice powder, the sticky rice powder and the powdered powder)
2
Potatoes go to skin, cut into pieces, and a small container is placed on a small amount of chrysanthemum, covering it with the paste in the upper step, for about 30 minutes
3
Potato mashed into mashed potatoes, and I thought it was sweet enough
4
With a small amount of mashed mashed potatoes, it becomes purple, and it is used to make mooncake
5
Make the noodles a little bit
6
It's thin, but not too thin, or it's easy to get out with a mold
7
When it's wrapped up around the group, the steamed rice face is not glued, but placed in the moon cake model
8
It's a light pressure on the moon cake
9
HA-HA. LOOKS BEAUTIFUL, SPICY ICE CREAM MOONCAKES ARE COMING OUTPotato ice mooncake Make Tips
The freshly made mooncakes are a little soft. They are wrapped in plastic wrap and put them in the refrigerator. When eating, they can be taken out. Because the skin and fillings before are all cooked, they can be eaten after they are cooked. Mooncakes with zero pollution and no additives are eaten with peace of mind and more comfortable. It should be noted that the shelf life of these mooncakes is extremely short. When storing, they must be wrapped in plastic wrap, otherwise they will become hard and difficult to eat.