Ice skin mooncakes

2025-02-24 03:00:27 404

Ice skin mooncakes have a simple and elegant appearance, are beautiful and fashionable, and have a refreshing taste, which is greatly different from traditional mooncakes. In terms of production, it is much simpler than traditional mooncakes and does not require baking. As long as the ingredients and formula are correct, it can generally be successful. This is also my first time doing it, and I still feel very successful.

Details of ingredients

Glutinous rice flour45 grams
Sticky Rice noodles35 grams
Chengfen20 grams
milk185 grams
edible oil20 grams
Purple sweet potato360 grams

Technique

difficultySimple
workmanshipsteam
tasteSweetness
timean hour

Steps to make Ice skin mooncakes

1. Pour milk, sugar, and salad oil into a bowl and mix well.
2. Add glutinous rice flour, sticky Rice noodles and clarified flour, mix them into a paste without particles, and let them stand for half an hour.
3. Cover the batter with plastic wrap and steam over high heat for about 20 minutes until cooked.
4. Stir vigorously with chopsticks while hot until smooth, then wait for it to cool down, and the ice cream is ready.
5. Purple sweet potato filling, hot press the peeled and steamed purple sweet potatoes into a paste, add sugar (according to your taste) and condensed milk, and stir evenly.
6. Add a little glutinous rice flour into the pan and stir fry for 2-3 minutes (the color turns yellow).
7. Divide the ice skin into 25g portions and the purple sweet potato filling into 25g portions and knead them into balls (using a 50g mold).
8. Take a portion of ice cream and knead it into a round and flat shape, then add purple sweet potato filling.
9. Place the dough in your hand and use the tiger's mouth of your other hand to rotate and push the dough upwards from the bottom until the filling is completely wrapped.
10. After closing the mouth, knead it round, put it in the hand powder and roll it, then pat off the excess powder.
11. Put some hand powder into the mooncake mold, cover it with your palm, shake it, pour out the excess powder, evenly stick a thin layer of powder on the mold, and then put in the mooncake embryo.
12. Squeeze out mooncakes and refrigerate them in the refrigerator after preparation.