When you break your fingers, it's less than 10 days before the Mid-Autumn Festival. I can't help but feel that the years are really like shuttles. It's like water, slipping away from the cracks in your nails. It's quiet.
Last week, my girlfriend sent me pictures of making mooncakes. She was at home on weekends. She and her mother-in-law made hundreds of mooncakes. I was greedy.
Today
Finally, I could not help but make the moon cakes, because it is the first time to try this kind of moon cakes, so the weight is relatively small.
Compared with traditional mooncakes, Xiangxiang made this kind of mooncakes. It's really easy (lan) to get home. First of all, the preparation of materials is much simpler. I bought ready-made icing mooncake powder and my own bean paste stuffing.
There is no need to prepare to convert syrup, maple water, and no need to brush eggs, and the oil and sugar content of ice-covered moon cakes is lower than that of traditional moon cakes.
If you want to eat your own delicious mooncakes, you might as well spend a few minutes together to see them.
[Frozen mooncakes with ready-mixed flour edition]
Required ingredients: Iced skin ready-mixed powder, bean paste filling (according to their own preferences, other fillings are also very good)
Specific practice steps:
- First pour 100g of ice-coated powder into a large bowl, then prepare 100g boiled water, just boiled water, first air it for 2 minutes, let the temperature drop a little, then pour the powder into the water, and mix it until there is no dry powder.
Now the temperature is high, no hand rubbing, so we cover the lid, wait for it to cool down, then knead into a soft and smooth state.
Sugar and oil have been added to the ready-mixed powder, so no extra additions are needed. The kneaded powder is very smooth and does not stick to hands.
- The crust is then divided into equal parts of the agent and rolled into balls, about 78. At the same time, an equal amount of bean paste filling is prepared and rolled into balls for reserve.
Put the round crust flat, then wrap the bean paste stuffing in, seal it slowly with the mouth of the tiger, pinch it tightly, without missing the stuffing.
- After making the mooncake billets in turn, put them into the mooncake mould, press them gently, and then demould them.
Tips: - If the sticky mould is found in the pressing process, the cooked oil or fried glutinous rice powder can be smeared to achieve the purpose of anti-sticking. The ice-skin powder I used did not stick to the mould at all.
- This ice-skinned moon cake is ready, you can eat it directly, not as traditional moon cake oil, but the shelf life is relatively short, the best three or two days to eat, making so simple, its realization is the best to eat.
- At present, the room temperature is also relatively high, so it is recommended that the refrigerator be kept in cold storage.