Chestnut ice cream mooncake
By VicentaLakin
It's a natural chestnut ice-skin cake. Why is it pure natural? It's a hot potato. It's colorless
Recipe Recommendations
- glutinous rice flour 45 grams
- sticky rice flour 35 grams
- Chengfen 25 grams
- corn oil 18 grams
- milk 185 grams
- powdered sugar 40 grams
- Purple sweet potato paste appropriate amount
- chestnuts appropriate amount
- white granulated sugar appropriate amount
- salad oil appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Chestnut ice cream mooncake
1
Chestnuts skin clean
2
Put water in the pot and make it soft
3
Scrambled chestnuts
4
Chestnut mud in the pot
5
Pour in the right amount of salad
6
Add appropriate sugar
7
It'll be ready when it's even
8
Put milk, corn oil, sugar powder in the bowl
9
Powdered the powdered rice, powdered rice powdered it to one
10
Scavengers, half an hour
11
Cover it, put it on a boiler, steam it for 25 minutes, and remove it with chopsticks to smooth it down
12
When the ice skin cools, add a small amount of evaporated potatoes and mashed potatoes
13
I'll split the ice sheet into 30 grams and the chestnuts into 20 grams
14
A little pastry on your hands, a little ice cream, a little chestnut
15
Wrap it up
16
Put it in the mold
17
The mooncake shape