Potato ice mooncake
By VicentaLakin
THE MID-AUTUMN MOON CAKE, WHICH HAD BEEN IN THE STOMACH FOR A LONG TIME, HAD NOT BEEN SENT OUT, AND THE SQUARE CAME FROM THE INTERNET, AND I DIDN'T DARE TO CHANGE, THE ICE SKIN WAS MADE, THE SOFT, THE SOFT, THE QUEEN, BUT IT WAS MADE WITH TOO STICKY A HAND。
Recipe Recommendations
- glutinous rice flour 45 grams
- sticky rice flour 35 grams
- Chengfen 20 grams
- sugar 50 grams
- milk 185 grams
- corn oil appropriate amount
- purple sweet potato stuffing 200 grams
- Cooked glutinous rice flour appropriate amount
- sweetening
- other
- three-quarters of an hour
- ordinary
Steps for Potato ice mooncake
1
Take the potatoes to the skin slices and steam the steam pot。
2
The evaporated potato is crushed with a spoon。
3
The potato fell into the frying pan。
4
With an appropriate amount of white sugar, a small spoonful of corn oil and a small amount of sour potatoes will start to be sticky, with a small amount of corn oil added to it。
5
With a proper amount of zirconium powder, 200 grams of mashed potatoes and approximately 15 grams of zirconium powder。
6
The rice powder and mashed mashed potatoes were evenly dried up, and the frying pan was smooth and turned into mashed potatoes。
7
The milk, the sugar, the salad oils were mixed into the basin。
8
Powdered in rice powder, rice powdered, surfaced。
9
Flour is mixed with liquid in a very thin paste for 30 minutes and then evaporated into a pot for 15 minutes。
10
Steamed flour mixes in one direction with chopsticks until it becomes smooth and cools into ice skin。
11
Split the ice peels into 30 grams and the potatoes in 20 grams。
12
Wrap the ice skin into the potatoes。
13
Push it up with the tiger's mouth。
14
The molds are loaded with fried rice powder and then rewinded for the sake of viscosity and for the purpose of including the packaged mooncake。
15
Just light pressure out the mooncake on the plate。Potato ice mooncake Make Tips
1. The main ingredients are for making the snow skin, and the filling ingredients are for making the stuffing. 2. Seal the finished mooncakes and refrigerate them overnight before eating for a better texture.