Ice skin moon cake is delicious and good-looking, and its making method is different from traditional moon cake making, so how to make ice skin moon cake? What kind of powder does ice moon cake use? Interested friends and Xiaobian come to have a look.
What kind of powder is ice moon cake made of
There are two common ways to make ice skin moon cake, one is to make it directly with ice skin premixed powder, the other is to mix glutinous rice flour and sticky rice flour to make ice skin powder.
1. Pastry powder
Ice skin moon cake powder is generally used as cake powder. Cake powder is a kind of processing powder (also known as Chaozhou powder), which is mainly made of glutinous rice flour after being fried. The powder particles are loose, generally clean and white, with large water absorption capacity, which will stick when encountering water. The products are soft, smooth and sticky, which are mostly used in Guangdong style snacks, moon cakes and water cake skins.
Self made method of cake powder: one bag of glutinous rice powder (Thailand's Sanyang brand is of good quality), steam for 10 minutes in a steamer on white chicken skin paper, and then stir fry for 10 minutes in a white wok.
Note: the glutinous rice must be steamed thoroughly by the heat of water vapor to be fully cooked. Otherwise, it is often misunderstood that the raw rice is not cooked.
2. Premixed powder
Now, you can buy ready-made ice skin powder directly for making ice skin moon cakes, that is, the necessary special powder for making ice skin moon cakes. In fact, it's the premixed powder we commonly call, or ice skin premixed powder. The so-called premixed powder means that all materials have been added. This bag of powder contains not only flour, but also sugar, salt, milk powder, food additives, etc. Finally, you only need to add water and oil to stir it.
However, it is better to knead the ice skin powder more, so that the dough will become elastic. And it's better to move faster when using ice skin powder. The powder skin will stick to your hands when you put it outside for a long time. Premixed powder is generally very easy to use, very convenient. And it tastes good. The skin is very white and beautiful.
The method and formula of ice skin moon cake
Practice 1
Material Science:
A. Peeled mung bean 1000g sugar 1 tablespoon Jishi powder (can also be replaced by 1 tablespoon milk powder)
B. Glutinous rice flour 50g glutinous rice flour 50g flour 25g sugar 55g salad oil 15ml condensed milk 1 tablespoon milk 210g
C. Glutinous rice flour 20g
Step:
1. Soak the peeled mung beans one night in advance. Drain off the water, add sugar, and steam them until they are rotten. Mash them or beat them in a blender. Add milk powder when beating, which can increase the fragrance. Mix them well and put them aside.
2. Stir fry material C in a clean pot (I use microwave for 2 minutes), and use it as hand powder.
3. Mix ingredients B together, steam in a pot for 20 minutes, mix well while hot, cool and divide into small pieces, wrap in mung bean stuffing, carve out with moon cake mold.
Practice 2
Mooncake formula:
Raw material name baking% weight g
Ice skin moon cake powder 100 500
Drinking ice water 47 235
Fine salt 1 5 2.20
White emulsion 14 70
Filling:
Fruit and strawberry filling 3200 19.70
Production procedure:
1、 Sift the premixed powder and pour it into the mixing tank.
2、 After salt dissolves in water, mix in several times, let the premix powder absorb water and swell completely, make it a Q-stick dough.
3、 Add white emulsified oil, mix slowly first, then use medium speed to mix well.
4、 Mix the plastic bag on the back of the dough and relax for 20-30 minutes, then split and reshape.
5、 Do not use raw powder in the process of cutting and reshaping impression. Use cooked powder or ice skin premixed powder as hand powder.
6、 The ratio of ice skin to filling is 1:4.
7、 Mold forming, packaging moon cakes placed in a frozen or refrigerated storage.
Practice 3
Mooncake formula:
Raw material name baking% weight g
Ice skin moon cake powder 100 500
Drinking ice water 47 235
Fine salt 1 5 2.20
White emulsion 14 70
Filling:
Fruit and strawberry filling 3200 19.70
Production procedure:
1、 Sift the premixed powder and pour it into the mixing tank.
2、 After salt dissolves in water, mix in several times, let the premix powder absorb water and swell completely, make it a Q-stick dough.
3、 Add white emulsified oil, mix slowly first, then use medium speed to mix well.
4、 Mix the plastic bag on the back of the dough and relax for 20-30 minutes, then split and reshape.
5、 Do not use raw powder in the process of cutting and reshaping impression. Use cooked powder or ice skin premixed powder as hand powder.
6、 The ratio of ice skin to filling is 1:4.
7、 Mold forming, after packaging moon cakes placed in freezing or cold storage.
Practice 4
Raw materials:
a. 120g glutinous rice flour, 120g glutinous rice flour, 70g Chengfen, 50g sugar, 80g Nestle condensed milk, 400g milk, 60g blended oil
b. A proper amount of cake powder is used for demoulding (cake powder is fried glutinous rice powder), cocoa powder, green tea powder and fruit treasure are used for coloring moon cakes. Red bean paste (or other fillings)
c. Various moon cake molds
Step:
1. Put all materials except pastry in a large basin and mix them into a smooth and even batter, as shown in Figure 4;
2. Steam the batter for 30 minutes, then cool it. When steaming, it's better to stir with chopsticks halfway to prevent the paste from settling and separating from water. The steamed paste is as shown in Figure 5;
3. Knead the cool flour, then divide it into 4 parts, leave one part white, add cocoa powder, green tea powder and Guozhen to mix the remaining three parts, and make a four-color dough.
4. Press the dough flat, knead it large, put the bean paste filling in, wrap tightly, close mouth and rub it round.
5. Refer to the use of moon cake mold, make your own favorite pattern! I also made some two-color and three-color!
It's like the plasticine when I was a child. I can make what I like. Besides, it's edible!
6. Refrigerate it for about an hour before you can eat it.
Practice 5
Material Science:
Cake skin: 120g cake powder, 3 tablespoons sugar, 3 tablespoons cocoa powder, 30g salt free butter, 120ml cold boiled water
Pie filling: 100g cream cheese, 50g bean paste filling, 1 and 1 / 2 teaspoons coffee powder, 50g sugar, 3 biscuits
Step:
1. Mix the cake powder, sugar and cocoa powder in the cake skin, add the butter softened at room temperature and knead evenly, then add a little cold water to knead into a smooth dough, and cover the plastic film and relax for 10 minutes.
2. Put the Oreo biscuits into the fresh-keeping bag, and use the rolling pin to break them.
3. Soften cream cheese at room temperature, add bean paste filling, coffee powder, sugar and biscuit crumbs, mix well, and refrigerate for 40 minutes.
4. Sprinkle the right amount of cake powder in the moon cake mold to make it easier to demould. Then take the right amount of cake dough and press it into a circle, put the right amount of moon cake stuffing into the moon cake mold, press it into the moon cake mold, demould it after compaction, put the moon cake into the fresh-keeping box, and put it into the refrigerator for cold storage before eating.
Tip:
1. Cake flour is cooked glutinous rice flour. If there is no raw glutinous rice flour that can be used after microwave, microwave it for 3 minutes at high temperature.
2. In the traditional way, the ratio of crust to filling is 3:7, and the ratio of ice crust to filling is 4:6, so you need to know in advance how large your moon cake model is, and then calculate the weight of crust and filling.
3. Frozen moon cakes taste better after refrigeration.