The practice of family ice-covered moon cakes

Materials of ice-covered moon cakes

Glutinous rice flour 45g sticky rice flour 35g (rice flour) wheat starch 20g (cooked flour) vegetable oil

The practice of family ice-covered moon cakes

Materials of ice-covered moon cakes

Glutinous rice flour 45g sticky rice flour 35g (rice flour) wheat starch 20g (cooked flour) vegetable oil 18g milk 185g sugar powder 50g canned pineapple 250g (drained) milk powder 20g canned pineapple syrup 50g fine sugar 20g brown sugar 10g corn starch 10g egg yolk 1.

Making steps of ice-covered moon cakes

Step 1

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First, make milk-flavored pineapple stuffing. Get all the materials ready. Drain the canned pineapple. If fresh pineapple is used, weigh 250 grams of peeled fresh pineapple meat and replace canned pineapple syrup with 50 grams of water or milk.

Second step

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Put all the raw materials except butter into a food processor and mash them into slurry.

Third step

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Pour the beaten pulp into the pot, turn to medium-low heat after the fire is boiled, and stir fry continuously while heating. Add butter and stir-fry until the butter is completely dissolved.

Fourth step

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The fried material in the pot thickens.

Step five

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When it turns into a thick mud, it will be all right.

Step 6

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Use the fried stuffing after cooling. If you want to cool as soon as possible, you can pour the stuffing into a flat plate, spread it out with the back of a spoon, and put it in the refrigerator, which will cool soon.

Step 7

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Then make ice skin. Pour milk, vegetable oil (corn oil, sunflower oil and other light and tasteless vegetable oils, not olive oil, peanut oil and other oils with special odor) and powdered sugar into a bowl and stir well.

Step 8

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Put glutinous rice flour, sticky rice flour and wheat starch in another bowl. Slowly pour the milk mixture from the previous step into the flour, stirring while pouring until it is evenly mixed.

Step 9

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Sieve the mixed slurry 1-2 times.

Step 10

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After sieving, let stand for half an hour. Cover the surface with plastic wrap, put it in a steamer with boiling water, and steam for 25 minutes on high fire.

Step 1 1

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Stir the steamed batter vigorously with chopsticks while it is hot until it becomes smooth and even.

Step 12

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Use the batter after it cools. Similarly, if you want to cool it as soon as possible, you can spread it on a plate and put it in the refrigerator.

Step 13

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Prepare some cake powder. If there is no ready-made cake powder, put the glutinous rice flour into the pot and stir-fry it until it is slightly yellow. Dip it in and taste it. If it doesn't taste like raw flour, it means it is cooked. Cooling to obtain cake powder.

Step 14

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Divide the cooled batter and pineapple stuffing into small portions. The ratio of skin to stuffing is 6:4. If you make 63 grams of moon cakes, the ice crust is divided into 38 grams 1, and the pineapple stuffing is divided into 25 grams 1.

Step 15

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Put a little cake powder on your hand to prevent sticking, and put ice skin on your palm to flatten it.

Step 16

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Pineapple stuffing is placed on the ice skin.

Step 17

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Wrap the pineapple stuffing with ice skin and pinch it tightly.

Step 18

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Sprinkle some cake powder in the moon cake mold, shake it, let the cake powder stick to the moon cake mold evenly, and then beat the moon cake mold with your palm to knock out the excess cake powder.

Step 19

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Put the wrapped dough into the moon cake mold.

Step 20

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Press out the moon cake shape. At this point, the moon cake with ice skin is ready. The finished mooncake with ice skin tastes best after several hours in the refrigerator.