Ice skin flower moon cake
Mid-Autumn Festival is here, eating mooncakes ~ I love mooncakes very much. Every Mid-Autumn Festival is super happy, but this year I love the Mid-Autumn Festival even more because I can make mooncakes to eat. Socool, today this ice skin mooncake is my mother's favorite.
Recipe Recommendations
- glutinous rice flour 45 grams
- sticky rice flour 35 grams
- chengmian 20 grams(小麦淀粉)
- milk 185 grams
- powdered sugar 50 grams
- salad oil 20ML
- sweetening
- other
- an hour
- ordinary
Steps for Ice skin flower moon cake
1
Make two servings of the same size filling and flatten it flat.
2
Take a portion of stuffing and wrap it in honey beans.
3
Cover with another filling.
4
Knead, knead into a round ball.
5
Put milk, powdered sugar, and salad oil in a bowl and mix well.
6
Mix glutinous rice flour, sticky rice flour, and clear flour, pour into milk liquid and mix well.
7
Let the batter stand for 30 minutes.
8
Then place it in a steamer and steam for about 15-20 minutes.
9
Use a rubber stick to stir the steamed batter well and let cool.
10
Sprinkle appropriate amount of cake powder on your hands and chopping board to prevent contact with your hands. Divide the cooled cake crust and filling into a ratio of 4:3.
11
Wrap the filling with the cake crust.
12
Slowly push the crust upwards with your hands until the bean paste filling is completely wrapped.
13
Wrap the ice skin dumplings with a layer of cake powder.
14
Then put the stuffed dumplings into the mooncake mold and compact them.
15
Gently knock around the mooncake mold and finally buckle out the mooncake.
16
Put it in the refrigerator and refrigerate it overnight ^^
17
After freezing, it will be beautiful flowers ~~
18
^^