Pineapple filling ice crust mooncake
2024-04-18 16:47:58 37
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Details of ingredients
Technique
Steps to make Pineapple filling ice crust mooncake
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1. Add 20g salad oil to 210g of water and bring to a boil over heat![]()
2. Pour the ice crust mooncake powder into the boiling water and oil liquid, stir well to form a dough![]()
3. Let the dough cool a little, knead it for about 5 minutes, wrap it in cling film and let it relax for about 20 minutes, set aside![]()
4. Divide the prepared pineapple filling into small balls of 25g each for later use. Wrap 25g of pineapple filling on 25g of ice cream in a 5:5 ratio of outer skin to filling.![]()
5. Dip some fried glutinous rice flour or a little oil (anti sticking) on your hand, take 25g ice skin, press flat, and wrap the split pineapple filling.![]()
6. After wrapping them all, take out the moon cake grinding tool and sprinkle a thin layer of glutinous rice flour or brush a layer of salad oil pressing film inside
