Ice Skin MooncakesMooncakesOriginally from Hong Kong, these are called "ice skin" mooncakes.Traditional MooncakesThe main reason is that the production method differs from traditional mooncakes, and the ice skin mooncake recipe usesRice Flouras part of the ingredients. The appearance of the finished mooncakes is also different from the usual mooncakes we eat, and they are white and stored in the refrigerator. They can be sold after being refrigerated.

How to make ice skin mooncakes

Ingredients neededIngredients

Cake Flour 120gBinding agentRice Flour120g, 60g of white sugar, 70g of cornstarch, 70g of salad oilMilk400g.Instructions

1. Fry all ingredients together, mix evenly, then pour into a liquid mixture, and stir until no dry powder remains, then put it in

SteamAfter the water in the pot boils, steam for 30 minutes.2. After steaming, knead the dough until smooth, then put it in the refrigerator for 2 hours.

3. Divide the refrigerated dough and filling in a 6:4 ratio. Before making, dip your hands in cake flour to prevent sticking.

Chill the dough and filling according to a 6:4 ratio, and dust your hands with flour before working with them.

4. First, press the dough into a flat shape, place the filling on it, and place the prepared filling, then use a hand to wrap and tighten.

5. After coating the surface with cake flour to prevent sticking, put it in a mold, then press it to complete the shape.

Tips

1. In the doughFlourprocess, pay attention to keeping the dough ingredients moist. You can cover it with plastic wrap when making it.

2. If the cake flour in the dough ingredients is made by yourself,Rice flourreplace it, and reduce the liquid content accordingly.

3. After making ice skin mooncakes and refrigerating them, the taste is better. This dough material can be refrigerated for 3-5 days, but it is still best to eat it as soon as possible.

Key points for making ice skin mooncakes

Ingredients needed

65g of rice flour, 60g of binding agent, 30g of cornstarch, 25g of sugar, 30g of oil, 200g of milkCondensed Milk40gRed Bean Filling225g.

Instructions

1. Prepare a clean small bowl, pour in condensed milk, then add milk and mix evenly.

2. Add salad oil, sugar, cornstarch, and rice flour, and mix evenly, then add rice flour and stir until it forms a powdery paste, pour it into a porcelain bowl.

3. After 20 minutes on high heat, stir it in the middle, and the dough will turn white when cooked.

4. After steaming the dough, first cool it down, then fry the cake flour, heat the pot, add a little rice flour, and stir for 2~3 minutes over low heat.

5. Dip the ice skin in oil and knead it, then divide the ice skin and red bean filling into portions, ice skin 30g, red bean filling 15g.

6. Take a portion of ice skin, press it into a small circle, then put a portion of red bean filling in the middle and wrap it.

7. Place the ice skin mooncake embryo in hand powder, and then place the mooncake embryo in the mold and press.Turn the mold upside down, press it on the cutting board, the ice skin mooncake will be removed from the mold.

8. Place the finished mooncakes in a safe box, refrigerate in the refrigerator, and the taste will be better.

Tips

1. In the process of making ice skin mooncakes, stir the ice skin dough 1~2 times during steaming.

2. Do not refrigerate for more than 2 days, and eat it as soon as possible.

Introduction to ice skin mooncakes

Food introduction

Ice skin mooncakes originated in Hong Kong and were introduced into the mainland by Hong Kong's Big BunBreadBiscuits, which were created worldwide in 1989 by Big Bun, and Big Bun launched the world's first Hong Kong Big Bun ice skin mooncakes in 1989.SeaweedMooncakes, ice skin mooncakes, which have a history of 700 years, have brought about a major change in the mooncake market, and have quickly gained popularity among Chinese people worldwide. Therefore, Hong Kong's Big Bun ice skin mooncakes are the name and king of ice skin mooncakes.

Development of ice skin mooncakes

Today, ice skin products are very different from the past.The skin is made of many different types of starch, which can keep it from cracking and aging, and has no raw flour taste.The ice skin filling has also improved, and it uses condensed milk,CreamGreen beanfilling and fruit filling, and the making process has also evolved from hand-made to sterile workshop and automatic packaging.It also has a 3-layer packaging, with Thai seaweed in the middle.Ice skin mooncakes are becoming more mature in Hong Kong.Therefore, the production scale has increased from a single bakery to 4 companies, which occupy the market, and the market share of ice skin mooncakes has increased from almost zero to about 1 million.As a result, the production scale has increased from a single bakery to four companies, and the market share of ice skin mooncakes has also increased from near zero to over one million, and it is still growing every year.