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Recipe: Milk King Snow Mooncake - the key to making the ice skin soft

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Recipe: Milk King Snow Mooncake - the key to making the ice skin soft

Notes:

The snowy moon cake is white in color and soft in taste. It is a healthy moon cake with less oil and less sugar, which is loved by the elderly and children. It's not difficult to do, no oven, just a mold can be easily made. The ice skin is usually placed in the refrigerator for half a day and tastes best. Some formulations of ice skin will become dry and hard after refrigerated, especially after one night. The key to keeping the ice skin hard is the water content of the ice skin. If there is less water, it will dry out during the refrigeration and production process. If the moisture is easy to stick to the hand during operation, it is easy to stick to the mold during demolding. Therefore, it is very important to have a moderate water content and to cover the ice skin with a plastic wrap in time. There is also to see how much time the moon cake you are going to keep in the refrigerator. The more water, the more days you save, the less likely it is to harden.

Ingredients:

Whole egg 125g
40 grams of powder
Custard powder 25g
Whole milk powder 53 g
110 grams of water
Fine sugar 100g
40 grams of butter
Glutinous rice flour 100g
Sticky rice noodles 65g
50 grams of powder
300 grams of milk
Animal Light Cream 30g
Salad oil 50 g
Fine sugar 70g
a little pigment

Steps:

The practice of milky yellow filling: (Figure 1 - Figure 6) whole eggs and fine sugar to break up.
Add water and stir while adding. After mixing the powder, custard powder and milk powder, add the egg mixture and mix well to form a batter.
The butter is dissolved in a liquid state by water, and the whole egg liquid is added and stirred uniformly. Filter once with a mesh screen.
Put warm water in the pot to open a small fire, heat the batter off the water, and stir the bottom while heating.
When stirring, wear insulated gloves on one hand and the other hand with a manual egg beater. Until the batter turns into a thick paste, it is not easy to fall on the egg. Make the mooncake stuffing to do something.
The well-prepared milk yellow filling weighs 37 grams and is made into a dough. It is covered with plastic wrap and placed in the refrigerator for storage.
The method of making ice skin: put the milk and fine sugar into a small pot, and boil it to a boil.
Leave the fire away and add the animal's whipped cream and mix well.
Add the sieved glutinous rice flour, sticky rice flour, and powder, and mix well with a manual egg beater. It is a thick, flowable batter.
Add the salad oil and mix it evenly with a manual egg beater.
Take a non-stick cake mold and pour in the finished paste. (When steaming ice skin, it is best to use a three-color non-stick cake mold. If it is not, brush a thin layer of oil in the pot, or steam it so that the paste will stick to the pot.)
Boil the water in the pot, place the mold on the steaming rack, cover the pot with cold water, cover the lid, and steam for 20 minutes on medium heat. (Be careful not to steam too dry)
The steamed dough is the moon cake. Cover the pot with plastic wrap and transfer to the refrigerator for 2 hours.
Fill the mooncake skin with a thick food bag, press it repeatedly on the chopping board with your hands, and rub it until the mooncake skin becomes a smooth dough. (搓揉 is the secret to let the moon cake skin Q bomb)
If you need to add pigment, you can pick a little pigment with a toothpick, put it in the dough and press it repeatedly with a food bag, and simmer until the pigment is fully dissolved in the dough.
The milky yellow filling is divided into 37 grams, and the mooncake skin is divided into 37 grams.
Take two pieces of plastic wrap, cover the moon cake skin up and down, and put the moon cake into a round cake shape.
Put on a disposable glove, take a iced dough and wrap it in the cream, and wrap the dough by hand.
Pinch and close the mouth.
Spread a little cooked powder on the mooncake and roll it by hand.
Brush the mooncake mold with a brush and gently remove excess powder from the chopping board.
Put the mooncake into the mooncake mold, the smooth side of the mooncake is in the cake mold, and the mouth is closed.
Use your thumb to press the cake flat.
Put the cake mold on the plate and gently press the moon cake.
The pressed moon cake should be sealed immediately with a crisper to lose moisture.

Tips:

1. glutinous rice flour: glutinous rice is also called glutinous rice, glutinous rice flour refers to rice glutinous rice which has been immersed in glutinous rice and dried. The finished citron made with it is sticky and easy to digest and absorb. It is the main ingredient of snowy mooncakes. 2. Cheng powder (Cheng noodles), also known as wheat noodles, is processed with flour to wash away gluten, and then the gluten washed gouache is precipitated, filtered to dry water, and then the precipitated powder is dried and finely ground. . About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)

Recipe: Milk King Snow Mooncake - the key to making the ice skin soft

Notes:

Ingredients:

Steps:

Tips:

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