How to Make Ice Skin Mooncakes
Like mooncakes lovers who enjoy eating them cold. If you are one of those people,you can actually make ice skin mooncakes at home yourself. Because the process of making ice skin mooncakes is very simple,
and compared to those made in restaurants, homemade ice skin mooncakes are healthier and safer to eat.Mooncake ingredients introduction
Main ingredients:
Cornstarch (30g)Rice millet flour(50g) Glutinous rice flour(50g) Corn oil (30g) Powdered sugar (50g) Condensed milk (30g) Milk Ice skin mooncake making steps:(230g)
1. Mix the glutinous rice flour, sticky rice flour, cornstarch, and powdered sugar in a container.
2. Add milk Rice millet flour,
3. Stir until there are no powder lumps.
4. Add corn oil, condensed milk, and stir in a circular motion to mix the oil with the milk.
5. Continue stirring until the oil is fully absorbed by the milk.
6. Boil water in a pot, place the mixed liquid inside, and steam for 25 minutes.
Steam until cooked, then take out and make a cross with a chopstick on the surface of the dough. 7. Use a spatula to separate the dough from the container, let it cool slightly.
8. Once cooled, knead the dough until smooth and elastic, then divide into 25g portions, wrap with filling, apply a thin layer of toasted glutinous rice flour, press into molds, and form them.
9. The wrapping steps are not shown in photos, this is the final product.
10. Small tips:
1. When mixing corn oil by hand, do not touch the sides of the bowl; about 10-15 minutes of stirring should be sufficient.
2. After steaming and removing from the pot, you can check if it is cooked by inserting a chopstick into the dough; no uncooked powder means it's done.
3. The longer you knead the dough, the smoother and more elastic it will become, so you can extend this process if time permits.
4. Do not apply too much toasted glutinous rice flour; just enough to prevent sticking to the mold for better appearance and taste.
5. Homemade ice skin mooncakes have a very short shelf life of just a few days, so it's best to eat them promptly.
The mooncakes must be eaten soon after they are made as their shelf life is very short, just a few days.
