Ingredients: frosted dough, 75g glutinous rice flour, 75g sticky rice flour, 45g cooked noodles, 270g milk, 35g vegetable oil, 50g fine sugar, a little matcha powder, a little golden cheese powder, a little cocoa powder, cream yellow stuffing, 100g milk, 2 ordinary eggs, 50g vanilla sugar (or fine sugar) and animals.
Steps:
1. Prepare to weigh all materials. The glutinous rice flour is preferably ground glutinous rice flour. Sticky rice noodles are also called rice noodles, and the surface is wheat starch (note that it is not wheat flour, but wheat starch).
2. Stir-fry a proper amount of glutinous rice flour until it is raw, yellowish and fragrant, and pour it out to make hand flour.
3. Stir the milk, oil and eggs evenly, add sugar and continue to stir, add three kinds of flour, mix and sieve until there are no particles.
4. Sieving twice to obtain fine pulp.
5. Pour the slurry into a container that can be steamed and let it stand for half an hour. Cover with plastic wrap and steam for 25-40 minutes. The steaming time is related to the amount of slurry, container material, container diameter and steam size, so the time is not absolute, so it must be steamed, otherwise it will stick to your hands.
6. Make stuffing when steaming the skin. Stir the milk and melted butter evenly with a hand mixer. Add sugar and stir well, add the beaten egg liquid, continue to stir well, and finally add corn starch and stir well.
7. Still sieve twice to get a delicate liquid.
8. After steaming the skin, you can continue to steam the milk yellow stuffing without covering the plastic wrap. After the water is boiled, put it in the inner cover and steam it for five or six minutes. Open it and stir it quickly with long chopsticks, which is conducive to uniform cooking. * * * Steam 15 minutes -20 minutes or so. You can stir it two or three times in the middle. Be careful not to burn your hands. You can wear thick gloves.
9. When the dough is not hot, you can press it with the back of your hand and knead it evenly. At the beginning, it doesn't matter if there is some oil slick and powder. Just rub it well. You can cool the plastic wrap and put it in the refrigerator for a while, so it won't stick to your hands. It is normal to be a little sticky when it is hot. If it is particularly sticky, consider whether it is undercooked.
10, steam the milk yellow stuffing and knead it into balls and divide it into ten parts. Take out the crust dough and add a little matcha powder, cocoa powder and golden cheese powder. Of course, if you don't make it in color, you don't need to add anything. Just divide the dough and fill it directly.
1 1, the crust and stuffing will be properly matched in the production process, and the ratio of crust and stuffing can be 46 or 56 depending on personal preference. The skin of the ice skin can be thicker, unlike Guangyue. Use cooked glutinous rice flour to make cake powder anti-sticking. Pour less cake powder on the flower pieces of the moon cake mold, but knock vertically to remove excess floating powder.
12, two-color or multi-color ice skin, that is, first take a little colored skin and press it into small slices, then press it on the pattern corresponding to the flower piece, then put it into the mold with the normal skin stuffing, and press it vertically downward for molding and demoulding. If you put it in a bag and put it in the refrigerator for more than two hours, it will taste better.
13, the shelf life of ice skin is relatively short, and it will be refrigerated for about two or three days.