Ice-skinned moon cakes with bean paste stuffing

Published Jul 2, 2022 at 14:25pm ET

Two times, one bean paste filling and one cream filling. This formula and filling can make about 18 mooncakes of 50 grams; if you want to make colored mooncakes, you can prepare pigments or color powder; salt-free butter should be softened well in advance at room temperature.

Food Material List

1 Ice skin materials are as follows:
2 wheat starch 30g
3 Rice Flour 50g
4 Powdered sugar 50g
5 Glutinous rice flour 50g
6 Corn oil 30g
7 milk 230g
8 Condensed milk 30g

Operational steps

1 1. First, boil a pot of hot water, while boiling water, we do the next step;
2. Pour the glutinous rice flour, glutinous rice flour and orange powder in the ice-covered moon cake into the big bowl.
2 Add pure milk, usually full-fat, and then mix it with a manual egg beater. At the beginning of the mixing, the flour will be a little caked and slowly stirred to mix with water. Stir evenly and add corn oil and refined milk to mix evenly until you cant see corn oil. (Mixed oil has a secret, here is a brief description. Dont touch the bottom of the pot, hanging circles, you will see that the oil floating on the surface will gradually mix with milk, and then mix evenly;
3 Pour it into a steaming bowl and steam the batter over boiling water for 25 minutes until the batter is completely cooked. In the steaming process, try not to let the hot water from the cover flow too much back into the batter, otherwise it will be too sticky because of too much water in the batter; after the batter is out of the pot, in order to let it heat evenly, Rub it with chopsticks and cool it aside.
4 After steaming, a layer of oil will emerge on the surface of the dough, which is normal. Dont worry, as long as you dont burn your hands, you can knead the dough. You must wear gloves to prevent sticking. Knead the oil just floating on the surface into the dough. The technique is the same as kneading bread. It will soon be all kneaded into the dough. Its best when there is residual temperature.
5 Then come to stir-fry the cake powder, the cake powder is actually the glutinous rice powder after stir-frying, small fire stir-frying, a little yellow, do not stir-fry yo, friends who do not want to stir-fry can also put 50 grams of glutinous rice powder into the microwave oven fire Ding for 3 minutes, smell the powder on behalf of the glutinous rice powder cooked, glutinous rice powder had better be packed in a dish, thin; (If you are a parent) You dont want to stir-fry it directly with corn starch instead.
6 To make yolk stuffing, first boil a pot of hot water and wait for the water to boil. The salt-free butter is softened at room temperature and beaten smoothly with an egg beater. One-time addition of fine granulated sugar (the amount of sugar increases or decreases according to preference) is followed by mixing with an egg beater and beating with an egg beater until the volume of the salt-free butter doubles. Four eggs are added into the salt-free butter four times, and each time the eggs are mixed well with the butter. Otherwise, when the oil is added to the fourth egg in the following steps, the butter will gradually change from the solid to a thick paste, with a little oil-water separation. This is normal, but if the butter is added to the fourth egg, it will become thick paste. This is the case with three eggs, which proves that your second egg is not completely mixed. We should pay attention to this step.
7 Eggs are all mixed with salt-free butter and evenly poured in milk powder and orange powder. They are evenly mixed with a manual egg beater until no powder is visible. They must be evenly mixed until there are no particles. At this time, the cream paste is put into boiling hot water and stirred evenly, and the oil-water separation will gradually disappear. After mixing evenly, cover the lid and steam for 5 minutes; mix the cream paste with the lid every 5 minutes, and steam for 10 minutes, then do not cover the lid and steam, water remains boiling, and keep turning, so that the cream paste is mixed evenly, supported by cloth, and carefully scalded to the hand; wait until the batter is all solidified, no liquid will replace it. Surface cooked, but because we want to make moon cakes, so we should continue to volatilize a little water, until the batter can feel the hardness, you can, and then take out and put aside a little cooling reserve;
8 Cut chestnuts into dices, dont cut them too big, for fear that the pressed chestnuts will protrude ugly. Chestnuts are ready-to-eat candy chestnuts on the market. You can also cook and peel them with fresh chestnuts by yourself; (or replace them with other fillings.) Put chestnuts into milky yellow stuffing and mix them evenly. Then make small portions of ice and milky yellow stuffing. Ice-skinned moon cakes are different from traditional moon cakes. The thinner the skin is, the better the skin is. The ratio of filling to skin is 1:1. I use a 50-gram mould, so the skin and filling are 25 grams each.
9 Then wrap the stuffing like steamed buns, seal the mouth, and finally press the shape into the moon cake mould. This ice-covered moon cake is ready. I added fruit powder.
10 Writing production steps
11 Writing production steps

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