Ice Skin MooncakesMooncakesthat allow people to have a better choice when it's hot, compared to the ordinaryIce Skin Mooncakesare not as greasy, plus the ice skin feature, allowing us to feel a cool sensation after eating.Although this originated in Hong Kong, it has been widely accepted over the years, and a significant portion of people have also learned to make their own ice skin mooncakes.

Making Ice Skin Mooncakes

Mooncakes are relatively seasonal, and are mostly available around the Mid-Autumn Festival. Otherwise, they are very rare. Ice skin mooncakes are no exception.However, if you want to eat them, you can make them yourself.

IngredientsPreparation

Glutinous rice flourRice flour90 grams,Rice flour70 grams,Wheat flour40 grams of starch, 400 grams of coconut milk, 100 grams of powdered sugar, 40 ml of salad oil, asmall amount of malt powder,and bean paste in appropriate amounts.Method1. Mix glutinous rice flour, starch, and rice flour, then add coconut milk, salad oil, and powdered sugar, and mix into a dough;

2. After letting the dough rest for half an hour, put it into a steamer and steam for 20 minutes until cooked, then cool it;

3. Take the dough, add malt powder, and knead it into a green color, then divide it into 30 grams per portion, and the bean paste is also divided into 30 grams per portion;4. Then press the dough flat, add the bean paste, seal the edges with a layer of glutinous rice flour, and press it into a mold;5. After demolding, you can eat it directly, and the effect is better after refrigeration.

Chestnut MooncakesMaking Ice Skin MooncakesIce skin mooncakes have evolved over the years and have appeared with many different fillings, with different fillings having completely different flavors, allowing more people to find mooncakes that suit them.

Ingredient Preparation

70 grams of glutinous rice flour, 50 grams of rice flour, 30 grams of starch, 250 grams of chestnut filling, 40 grams of powdered sugar,

200 grams of milk, 20 grams of oil.

Method1. Mix glutinous rice flour, rice flour, powdered sugar, and starch in a bowl and mix evenly;

2. Then slowly add milk and stir until a smooth paste is formed, then add 20 ml of oil and mix well;

3. Cover the

dough with plastic wrap, and steam it in a pot of boiling water at medium heat for about 25 minutes;4. Divide the chestnut filling into approximately 20 grams, and roll into small balls for later use;5. Heat a small pot, add glutinous rice flour, and stir-fry over medium heat until cooked, which will be used as a dumpling skin;

6. Take out the steamed ice skin, knead it, and divide it into small portions of about 30 grams, press it flat, and then wrap it with chestnut filling;

7. After sealing the edges, sprinkle a little cooked glutinous rice flour, and press it into a mold to form.

Tips

When steaming the ice skin, be sure to cover it with plastic wrap to avoid a large amount of water entering the bowl, which will affect the quality.Tips for making ice skin mooncakesTo make successful ice skin mooncakes, you first need to understand what ice skin mooncakes are, they are mainly made with glutinous rice flour for the outer skin, and are cool and refreshing after refrigeration.

The ice skin of the ice skin mooncake needs to be steamed to solidify, and then it can be kneaded into the corresponding dough, with a dough ratio of about 6:4, and when pressing into a mold, be careful not to break or leak.

Additionally, how long can homemade ice skin be stored? It is best to eat it within 3 days after refrigeration.

6, Remove the steamed ice skin, knead and divide into small portions of about 30 grams each, then enclose with the chestnut filling.

7, After sealing, lightly dust with cooked glutinous rice flour and press into the mold to form.

Small tips

When steaming the ice skin, always cover with plastic wrap to prevent large amounts of water from entering the bowl, which will affect the quality.

Techniques for making homemade ice skin mooncakes

To make successful ice skin mooncakes, you first need to understand what type of ice skin mooncakes are, as they primarily use glutinous rice to make the outer shell, and are refreshing after refrigeration.The ice skin for ice skin mooncakes needs to be steamed to solidify, then can be kneaded into the corresponding dough, with a dough-to-filling ratio of approximately 6:4. When pressing into the mold, be careful not to break or leak.Additionally, how long homemade ice skin can be stored: it is best to store it in the refrigerator and consume it within 3 days.