Hello everyone, I am Rong'er, today let's make ice skin mooncakes, no oven, the method is simple and delicious, put 3 days is still soft glutinous Q bomb Oh. (Reissue)
By Rong Xiao Chef
<h2>Royalties</h2>
Ice dough
Glutinous rice flour 200 g
Sticky rice flour 200 g
Wheat starch 120 g
Sugar 80 g
Butter 120 g
Milk 1000 g
Matcha powder 3 g
Creamy filling
6 egg yolks
6 eggs
Milk 160 g
Light cream 140 g
Sugar 100 g
Low flour 150 g
Cornstarch 70 g
Milk powder 60 g
Butter 90 g
<h2>Practice steps</h2>
1: Add 200 grams of glutinous rice flour, 220 grams of sticky rice flour, 120 grams of wheat starch, 80 grams of sugar, 120 grams of butter, 1000 grams of milk to the bowl.
2, first fully stirred evenly, to see the flour particles, and then sieved again, so as to ensure that the ice skin is more delicate
3: Then pour into the box, cover with plastic wrap and use bamboo sticks to pierce the hole to breathe, followed by steaming on the pot, high heat for 30 minutes.
4, when you take it out, you can use a stick to insert it to look at it, no raw slurry is completely steamed, take it out while it is hot, pour it out, and then put on gloves and start rubbing the noodles.
5, if you think it is too hot, you can cool it slightly and knead it until the dough is smooth and delicate, and it does not stick to the hand. Then divide the dough into two portions, one of which is added 3 grams of matcha powder and continue kneading, knead the color evenly, knead it all and wrap it in plastic wrap to prevent air drying, and then refrigerate it for 2 hours.
6, then we come to make the cream filling part, first beat a few pickled duck eggs, as long as the salted egg yolk part, fish out and put the white wine inside a circle of disinfection, and then put on the baking tray covered with tin foil.
7: Bake in the oven at 180 degrees For 10 minutes, bake until the salted egg yolks are out of the oil. Put into a bowl and crush it to cool.
8: Prepare another bowl, beat in 6 eggs, 160 grams of milk, 140 grams of light cream, 100 grams of sugar, first beat well with a manual whisk, and then pour the salted egg yolks into it and mix well.
9, add 150 grams of low flour, 70 grams of corn starch, 60 grams of milk powder continue to beat evenly, can not see the state of dry powder can be, and finally sieved again and poured into the non-stick pan.
10: Add 90g butter and bring to low heat, stir while cooking, about a minute after the batter begins to thicken.
11, to keep stirring to prevent sticking to the bottom of the pan, continue to stir-fry, until the cream filling is dry and can be hugged. Turn off the heat and put it in the refrigerator with the ice skin.
12, after all cool, first take out the ice skin, rub both parts into long strips, and then put together to divide into dough agents, first flatten, and then continue to press a few times with the palm of your hand, press into a dough on the line, not too thin, not too big.
13, after all done, then the cool cream filling is also kneaded into a small ball, the size is determined according to the size of the dough.
14, and then use the tiger mouth to wrap up, and then rub the circle on the line, after all done, you can use the palm of the hand to gently squash a little on the line.
15, you can also use the moon cake mold to press out the flower shape, or use the back of the knife to gently press a line, it looks a bit like a peach. The irregular white and green looks very beautiful, and when we cut it open to see, it is full of cream filling, especially sweet.
16, the dough is soft and sticky, and Xue Mei Niang is a bit like, but added sticky rice flour, eat it and there is no special glutinous, not sticky teeth at all, can not finish eating can be put in the refrigerator to save for about 3 days, and then take out or soft glutinous, completely will not affect the taste.
<h2>Tips</h2>
1, can not eat the finished product can be stored in the refrigerator for about 3 days, but remember to use the box to seal, otherwise the taste will become hard after drying. 2, ice skin and cream filling should be refrigerated in advance for several hours to cool, and will not be heated later, so the cold and cold taste is mainly based on the effect after refrigeration.
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