Sweet ice skin moon cake
This is not the Mid Autumn Festival, when the traditional moon cakes will be indispensable. Thinking of a warm-up, I made the recently hot moon cake with ice skin. It is low in fat, sweet and waxy. It's not good to bite Q after cold storage. When mixing dough, I was so unpromising that I ate it while mixing it! With different fillings, it is definitely a good color for this year's Mid Autumn Festival! Do you like it? I like you, too!It is better to stir the batter until there is no particle, so it will be smootherIf the dough cannot be mixed, you can knead it directly with your hands. Pat some hand powder to prevent it from sticking to your handsIt's best to cover it with plastic wrap if it's refrigerated, so the surface won't harden
Step 1 . Pour the milk into a small bowl
Step 2 . Add 50g of weighed granulated sugar and stir
Step 3 . Add 20g of weighed vegetable oil and stir
Step 4 . Weigh the three powders and pour them into a small basin in turn
Step 5 . Start mixing, drop slowly, and mix patiently
Step 6 . Stir it into a thin paste and let it stand for 30 minutes
Step 7 . During this period, I put the raw glutinous rice flour into the pan to fry the mature flour. Later, I will use it to make hand flour
Step 8 . Cover the batter with plastic wrap and steam it for about 20 minutes.
Step 9 . After steaming, take it out to cool, and start stirring. It will change from paste to dough. If you feel that it is not smooth enough, you can rub it~(I just ate here)
Step 10 . Weigh the dough and filling into small balls. The 63g moon cake mold I used is 35g dough and 25g filling
Step 11 . Flatten the dough, put the filling on it, and wrap it tightly
Step 12 . Sprinkle some hand powder into the mold, put the wrapped dough, and press it into moon cakes
Step 13 . Finished product~It is sticky and soft to eat directly, and it is Q to eat after being refrigerated. Everything was very good. But please finish it as soon as possible
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