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The legendary big-class ice-skinned moon cakes can finally be tasted ~
Stir-fried glutinous rice flour and steamed salted egg yolk. The white lotus paste stuffing is a little spicy. Spare.
Mix sugar, milk, condensed milk and salad oil.
Sift and mix the four powders.
Add 2 into 3, and stir well while adding. Sieve the mixed paste twice and let it stand for 30 -60 minutes.
Cover with heat-resistant plastic wrap and steam in a steamer for about 25 minutes. When steaming, cover it upside down with a plate to prevent the steam from flowing back.
Take it out. It's cooked with chopsticks a few times, and it doesn't bleed. Air to a slight temperature and knead with disposable gloves. Smooth and elastic. (Even when it is hot, the dough is still put into jiaozi mode of Panasonic bread maker and stirred for more than 10 minutes).
Put it in the refrigerator for more than an hour or overnight. This step is very important. I don't think ice sticks to my hands. Next time I try, I want to freeze it longer.
Rub with plastic gloves, 30g dough, 20g stuffing.
Press the dough into a thick sheet with a thick middle and a thin periphery by hand. Put the stuffing in the middle. Wrap the skin around the stuffing with a tiger's mouth and fold it into a ball.
Roll the ball with cake powder. Sprinkle cake powder on the moon cake mold and pour out the excess. If the cake powder seals the small flowers in the mold, pick out the cake powder with a toothpick.
Put the ball into the mold with the smooth face down. Press with your fingers.
Turn the mold over and knock hard, and knock the moon cakes directly into the eating box.
skill
Tips: 1 Pay attention to cover the liquid container when steaming dough to prevent steam from flowing back. After steaming, kneading evenly is a key to the delicate ice skin. You can use the chef's machine to stir, which is not afraid of scalding and saves trouble. After kneading the dough, refrigerate it for one hour or one night, which is more gluten-free and easier to operate. 4 Sprinkle cake powder on the moon cake mold and dump the excess. If the cake powder seals the small flowers in the mold, use a toothpick to pick out the cake powder, otherwise it will affect the grain of the finished product. 5 before putting the dough into the mold, roll the cake powder, and pay attention to the smooth face down when putting it into the mold. The ratio of dough to stuffing is a matter of opinion. I like more dough, because the dough itself is elastic, delicate and delicious. In addition, too much stuffing is easy to be exposed, which affects the appearance.