Peach milk icing: sugar: 15g, butter: 35g, peach syrup: 45g, dry powder: 35g, milk powder: 25g, peach puree: 50g, sticky rice flour: 20g, whole eggs: 3.
Strawberry cheese iced cheese: sugar: 25g, butter: 35g, cream cheese: 120g, dry powder: 35g, milk powder: 25g, corn starch: 40g, sticky rice flour: 20g, strawberry freeze-dried: 15g.
Raw coconut latte: sugar: 15g, butter: 35g, colorful cream yellow: 70g, dry powder: 35g, milk powder: 25g, colorful powder: 15g, coconut powder: 30g, whole eggs: 3.
Yang nectar: sugar: 15g, butter: 35g, mango: 200g, dry powder: 35g, glutinous rice flour: 25g, corn starch: 40g, sticky rice flour: 20g, fresh mango: a little.
Grapefruit mung bean: dried mung bean: 100g, corn oil: 20g, gelatin: 1g, condensed milk: 10g, sugar: 20g, preserved grapefruit: 80g.
Hazelnut chocolate: sugar: 25g, butter: 35g, cream cheese: 120g, dry powder: 35g, milk powder: 25g, corn starch: 40g, sticky rice flour: 20g, hazelnut: 15g.
Liu Lian bing pi moon cake
Mash the fresh durian in a cooking machine, squeeze the decorating bag into a mold 5g to freeze hard, and then wrap it with lotus seed stuffing.
Combination: 25g+ peel +20g+ lotus paste stuffing +5g durian juice. After wrapping, apply some hand powder, and also apply some powder to the mold. Apply some corn oil to the edge of the mold for demoulding. The pressure is uniform during molding.
Matcha iced moon cake
Tutorial: Weigh the sugar in the cream and boil it in a milk pot. After the chocolate matcha powder is separated from water, cream is added several times and emulsified. Put it in a paper bag and squeeze it into a semi-circular mold. 12.5g, one is frozen in the refrigerator, and the two are combined after freezing.
Assembly: The leather stuffing 1: 1 is coated with hand powder, and the mold is also coated with powder, and the edge of the mold is coated with corn oil for demoulding. The pressure is uniform during molding.
Coconut latte ice moon cake
Pour all the ingredients into the milk pot and boil, put them in paper bags and squeeze them into the mold to freeze hard, and then wrap them in colorful milk yellow.
Combination: 25g+ leather +20g+ colorful cream yellow +5g wick. After wrapping, put some hand powder and flour on the mold, and put some corn oil on the edge of the mold to release the mold. The pressure is uniform during molding.
Poplar dried moon cakes with exposed ice skin.
Beat the mango into a paste with a high-speed blender, then pour it into the pot, add the milk powder and corn starch into the stirred boiling water, and steam it in the pot. After steaming, stir it evenly with a product scraper, cover it with plastic wrap and put it in the cold storage. Finally, add fresh mango granules, mix well and cut into 25g pieces.
Assembly: The leather stuffing 1: 1 is coated with hand powder, and the mold is also coated with powder, and the edge of the mold is coated with corn oil for demoulding. The pressure is uniform during molding.
Strawberry iced cheese iced moon cake
Soften the cream cheese, add sugar, and stir until smooth and smooth. Freeze-dry and chop strawberries, add them into cream cheese and stir well. Add milk powder and stir well. The framed flower bags are squeezed into a semi-circular mold (12.5g), one is frozen in the refrigerator, and the two are combined into one after freezing.
Assembly: The leather stuffing 1: 1 is coated with hand powder, and the mold is also coated with powder, and the edge of the mold is coated with corn oil for demoulding.
Xiangyou mung bean ice moon cake
Pour the candied fruit into the milk pot, take it out and boil it, add gelatin and mix well, put it into a paper bag and squeeze it into a mold to freeze hard. Frozen hard, wrapped in bean paste.
Assembly: 25g+ skin +20g+ bean paste stuffing +5g core, same as above.