Ice skin moon cake, delicate and good-looking, especially liked by people. In fact, you can make it by yourself, and enjoy the happiness of making it. How to make ice skin moon cakes? How to make the color of ice moon cakes? Let's have a look with Xiaobian.
What is the color of ice skin moon cake skin
The general color of ice skin moon cake is white, as long as a variety of colored edible powder, juice, etc. can be colored.
Generally, there are three types
1. Color powder or natural color powder can be purchased directly, such as cocoa powder, Matcha powder, Monascus powder, etc.
2. Colored fruit and vegetable juice, such as dragon juice, mango juice, purple potato juice, etc., not only has the flavor of fruits and vegetables, but also is relatively safe.
3. Edible pigment, which contains chemical elements, has certain harm. It's better to use less.
How to color ice moon cake
There are three ways to color the skin of ice skin moon cake. They are made in different periods. The complete approach can be seen in the third step.
First method: add it when making ready mixed powder
1. First, mix the sugar of glutinous rice flour and rice flour.
2. Then add the toner / fruit and vegetable juice, and stir well.
3. According to the normal recipe, add milk, corn oil, condensed milk in turn (according to the recipe), stir evenly and place it in a clean place.
Tip: the color of milk is much darker than that of pure classification, so don't add too much.
Second method: add the premixed powder after finishing
1. Take out the ready mixed flour dough. If there are many colors, make it into small dough evenly and use the fresh-keeping bag to separate.
2. (respectively) add the toner / fruit and vegetable juice, knead evenly, and then divide into a single small dough, and prepare the filling.
The third way: the last one
1. Choose different color powder / fruit and vegetable juice and mix well with small powder.
2. Wrap the dough with color on the ice moon cake and put it into the mould.
3. This method can be a good way to do local coloring, that is, just take a little colored dough, put it on the part to be colored, press it firmly with your hand, and then insert the embossed flowers.
Practice of color ice moon cake
1. The concrete method of coloring in the procedure of ice skin moon cake ready mixed powder
Materials: 60g glutinous rice flour (Sanxiang), 60g glutinous rice flour (Sanxiang), 60g chengmian (Baihe), 50g sugar powder, 36g corn oil, 36g condensed milk, 280g milk or fruit and vegetable juice, 1.5g purple potato powder, 1.5g mango powder, 1.5g cocoa powder, 1g Matcha powder.
Practice:
(1) Mix glutinous rice flour, glutinous rice flour, sugar powder, and mix evenly by hand.
(2) The powder is first mixed and then divided into six parts, four of which are added with purple potato powder, mango powder, cocoa powder and Matcha powder, and stirred evenly. (two more are in primary colors)
(3) Then add milk, corn oil, condensed milk in turn, stir evenly and stand aside. (instead of milk, fruit and vegetable juice can be added to the remaining primary color powder, and another color will be added.)
(4) Boil water in a steamer, steam for 8-10 minutes until cooked. (if you only make one color, steam it for about 25 minutes.)
(5) Use chopsticks to tie up the steamed dough, cool it a little, and then pour it into the fresh-keeping bag. Rub it evenly, so that the skin is not sticky and no extra hand powder is needed.
(6) Divide the crust into 25g each, and pack 25g of the filling you like. Seal and knead, put it into the mold, press hard for a few times to make the pattern clearer. Take it out, and you'll do it.
2. The concrete method of coloring after the ice skin moon cake ready mixed powder is finished
Materials: 40g glutinous rice flour, 40g glutinous rice flour, 20g low gluten flour, 200ml milk, 60ml condensed milk, 60ml vegetable oil, 10g sugar, proper amount of cooked glutinous rice flour, 400g moon cake stuffing, proper amount of natural color powder.
Practice:
(1) Mix 40g glutinous rice flour, 40g glutinous rice flour and 20g low flour.
(2) Take another basin, add 10g sugar, 200ml milk, 60ml vegetable oil, 60ml condensed milk, and stir until the sugar melts.
(3) Pour the powder mixture of 1 into 2, stir until there is no particle. After sieving, pour it into a steaming bowl coated with thin oil (vegetable oil). Cover or wrap the mouth of the bowl with preservative film, put it into a boiling steamer, and steam in high heat for about 20 minutes.
(4) Cool slightly after leaving the pot, knead the oil on the surface with the back of your fingers into the dough, put it in the refrigerator and refrigerate it for 1-2 hours, preferably overnight.
(5) Take out the dough after refrigeration, weigh it, and divide it into 16 parts with an average of about 25g. If you want to add color, you can first divide it into 4 parts, use the fresh-keeping bag to separate them, add pumpkin powder, cocoa powder, Matcha powder, purple potato powder and other natural color powder respectively, knead them evenly, and then divide them into a single dough.
(6) The ready-made ice skin fillings are weighed and divided into 25 grams each, which are kneaded into balls.
(7) Prepare 10-20 grams of cooked glutinous rice flour, put the glutinous rice flour in the oil-free non stick pot and dry fry until it is slightly yellow.
(8) A small portion of the moon cake skin is flattened, a filling is wrapped in, and the mouth is rubbed round. Brush some cooked glutinous rice flour on the bottom and around of the mold with a brush, and knock off the surplus flour gently. The wrapped dough is put into the mold and pressed down. A small ice skin is ready!.
(9) Repeat step 8 above, brush a thin powder in the mold every time, and then brush off the powder on the moon cake.
(10) Put the prepared mooncakes into the fresh-keeping box (with fresh-keeping film at the bottom), cover it with a piece of kitchen paper to absorb the moisture, and then put them into the refrigerator for sealing and refrigeration.
Tip: the color powder can also be added when the dough is just steamed, the quantity is free, and the dough can be refrigerated after kneading evenly.