Mid Autumn Festival: Milk Yellow Ice Skin Mooncakes
2024-04-17 16:46:13 196
Seeing all the food connoisseurs crazily drying mooncakes, as a foodie, I can't sit still anymore. I can't wait until Mid Autumn Festival to start enjoying mooncakes in advance
Details of ingredients
Technique
Steps to make Mid Autumn Festival: Milk Yellow Ice Skin Mooncakes
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1. First, make the yolk filling, soften the butter at room temperature, add fine sugar and stir well. Add the eggs in three parts, each time waiting for the previous part to completely blend before adding the next egg![]()
2. Pour in milk and stir well, then add milk powder and low gluten flour separately. Sieve twice and steam in a steamer for about 15 minutes until the water is completely dry. Remove and cool, then refrigerate in the refrigerator for 1 hour![]()
3. Production of ice cream: Mix milk, salad oil, and white sugar evenly![]()
4. Add glutinous rice flour, sticky Rice noodles and clarified flour, mix them well, sieve them twice, cover them with plastic wrap and let them stand for half an hour![]()
5. Steam over high heat in the pot for about 20 minutes, then cool down and knead evenly. Store in the refrigerator for later use![]()
6. Take out and divide the custard filling into 75g small portions, knead the ice skin into 45g small portions![]()
7. Start wrapping, flatten the ice sheet and wrap it with cream filling. Slowly retract it with a tiger's mouth![]()
8. Then stick some flour (put some baked glutinous rice flour into the moon cake mold in advance to prevent sticking)![]()
9. Then flatten the mooncake mold and pour it out![]()
10. After packaging, put it in the refrigerator for refrigeration![]()
11. Finished products
