Sweet ice-cream mooncake
By VicentaLakin
IT'S NOT ABOUT TO BE MID-AUTUMN, AND THE TRADITIONAL MOON CAKES WILL BE RARE. THINKING OF A PREHEAT, I MADE A HOT, COLD MOONCAKE. IT'S LOW FAT, IT'S SWEET, IT'S SOFT, IT'S COLD AND IT BITES Q. WHEN I'M IN THE MIDDLE OF THE DAY, I'M IN THE MIDDLE OF THE DAY AND I'M IN THE MIDDLE OF THE DAY! LET'S DO IT, TOO
Recipe Recommendations
- glutinous rice flour 45G
- sticky rice flour 35g
- Chengfen 20g
- vegetable oil 20g
- milk 180G
- white granulated sugar 50g
- Red bean paste stuffing appropriate amount
- Tea aroma white lotus paste stuffing appropriate amount
- Wine stuffed cranberry stuffing appropriate amount
- sweetening
- skills
- an hour
- ordinary
Steps for Sweet ice-cream mooncake
1
Milk pours into the pot
2
add the sugar 50 g, mix it
3
and pour in what's called 20 g of vegetable oil
4
Three powdered groups weighing, down to the small basin
5
Start mixing, slowly and patiently
6
Smash it in thin paste, 30 minutes
7
In the meantime, I put raw rice powder in the pan, and I'll do it later
8
It's covered with a nice, still face, and it's been evaporated for about 20 minutes。
9
When it's evaporated, it's cool, and it starts to mix, and it changes from pasta to noodles. I think it's easy to rub it
10
split the noodles and the pie into small balls. i used 63 g for the moon cake mold, so it's the pasta 35g, the pie 25g
11
Press the noodles. Put the material on
12
Put some powder in the mold, put it in the bagel, and keep the mooncake down
13
THE FINISHED FOOD IS STICKY, THE COLD IN THE FRIDGE IS Q. IT'S GOOD. BUT EAT AS FAST AS YOU CAN