Cream blueberry iced moon cake-You Are Foodie

By Hazel
58

Cream blueberry iced moon cake

When making cream blueberry stuffing, I planned to make an ice moon cake. To give the skin some color, I added blueberry jam to the ingredients. But I didn't dare to add more. As a result, the color of the skin is not very obvious

Main Ingredients

Auxiliary Ingredients

Cream and blueberry filling 170 g

Here is a 30 gram moon cake with a skin to stuffing ratio of 6:4Cover with plastic wrap when steaming to avoid steam and water drippingFrozen moon cakes should be stored in cold storage, not for a long time

Step 1 . Prepare materials for ice skin

Step 2 . Pour a small amount of milk into the blueberry sauce

Step 3 . Stir to make it mixed evenly

Step 4 . Pour the blueberry milk, sugar powder, oil and milk into a large bowl

Step 5 . Stir to make it mixed evenly

Step 6 . Pour the three powders into another bowl and add the milk mixture

Step 7 . Stir to make it mixed evenly

Step 8 . Sieve twice

Step 9 . Pour it into the container, seal the fresh-keeping film and let it stand for half an hour

Step 10 . Steam in a large pot for 25 minutes

Step 11 . take out

Step 12 . Stir while hot

Step 13 . Knead into a smooth dough and let it cool

Step 14 . Noodles divided into 18g each

Step 15 . Butter blueberry filling into 12g balls

Step 16 . Press and plaster the surface agent into a circular disc with thick middle and thin edge with a cutting knife

Step 17 . Add filling

Step 18 . Wrap up

Step 19 . Close the mouth and place it downward

Step 20 . Put a small amount of cooked glutinous rice flour in the moon cake mold, shake it evenly and pour it out

Step 21 . Put the wrapped moon cake

Step 22 . Buckle the mold onto the table, push down the handle, and compact

Step 23 . Lift the mold and push out the moon cake

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!