Filling materials: 80 grams of peeled mung beans, 30 grams of sugar, a little water without mung beans, 15 grams of corn oil. Cream cheese 100g, cranberry 30g. (the picture is 250 grams of mung beans. It’s just a few ice rinds. I made a variety of flavors!)
Ice rind materials: 60g glutinous rice flour, 45g glutinous rice flour, 35g clear noodles, 180g milk, 20g corn oil, 45g sugar, 15g condensed milk. In addition, prepare appropriate amount of cake powder (fried glutinous rice powder)
1. Wash the mung beans, put in water about 3cm below the mung beans, then put the mung beans into the electric pressure cooker and press for 25 minutes.
2. The pressed mung beans have no water, but they are boiled until they have absorbed enough water. Add sugar and corn oil while it is hot, grind the bean paste with a spoon, and then stir until it is even.
3. Stir the cream cheese smoothly. Put the mixed bean paste in. After mixing well, add the chopped cranberry. After mixing well, put it into the fresh box for cold storage.
The method of making ice skin moon cake with manyuemei cheese
1. Put all the powder materials together and mix well.
2. Pour milk, powdered sugar and corn oil into the bowl and stir to make a very thin batter.
3. Cover the surface of the batter with a layer of fresh-keeping film, then put it into the steamer and steam for 20 minutes.
4. Stir the steamed batter with chopsticks until smooth. And then wait for it to cool down, that’s ice skin.
5. After cooling, divide the ice rind into 20 grams and the cranberry cheese stuffing into 35 grams. Knead and set aside.
6. Take a small piece of ice skin, put it into a fresh-keeping bag, grind it into a round shape with a milling stick, then take it out, and put a cranberry cheese stuffing in the middle.
7. Wrap the cranberry cheese in ice skin and close it up.
8. Put a little powder into the moon cake mold, and then knock out the extra powder.
9. Roll the wrapped dough carefully in the cake powder, take it up and pat off the extra powder, then put it into the moon cake mold.
10. Press down the mold and lift the mold to release the mold completely.
11. Put the moon cake into the refrigerator and keep it cold for three hours. It tastes best.
1. The mung beans I bought are peeled, so I don’t need to peel them myself!
2. Don’t put too much water into mung beans. It’s ok if you don’t put a little water into mung beans. In this way, the pressed bean paste is just right. There’s no water. It’s just right to add sugar and oil.
3. Mince the cranberry and use it well. Mine is too big and not very polite. However, eating it doesn’t affect ha!
4. After the ice skin is steamed, it must be stirred evenly, otherwise, there will be a lot of oil on the surface!
5. When grinding dough, wrap it in a fresh-keeping bag, so it doesn’t stick to your hands.
6. Try not to put too much cooked powder, the excess should be patted off, otherwise, too much powder will make the taste worse.