Black sesame walnut snow skin moon cakes, high appearance does not collide
Eat moon cakes that can grow hair, cool black and gray color is very advanced, the focus is really delicious, I don't love to eat moon cakes, I also ate them in one go, when I make fillings, I have to be incense fainting, really my teeth and cheeks are fragrant, the aftertaste is endless, and it is not sweet at all, the practice is just a little more, but there is no difficulty, everyone can do it, collect it, this ice skin formula is bagged and refrigerated for 3 days, and it will not be hard, and the material can be made into 13 50g moon cakes
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Ingredients
Cooking Instructions
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Pour in the milk, condensed milk and coconut oil and stir well, no coconut oil can be substituted with melted unsalted butter
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Sift in glutinous rice flour, sticky rice flour, powdered sugar
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Finally, add cooked black sesame powder, and if you don't have it, fry the black sesame seeds in advance and break them into powder
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Mix into such a smooth liquid
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Pour into a shallow dish and steam faster
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Steam in a pot of boiling water over medium heat for about 20-30 minutes
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After steaming, poke it in with a knife to check that if there is no liquid, it will be cooked through
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Let it cool and start kneading it, you can press it in half with both hands
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Knead into a smooth, non-sticky dough
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Wrap in plastic wrap, flatten, and refrigerate for at least 2 hours
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Roast the walnuts until fragrant and chop them for later use, at 200 degrees for about 6 minutes, taking care not to bake the paste
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The glutinous rice flour in the filling and non-stick should be fried in advance, because there is no high-temperature steaming step later, so it is safer to eat
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Break the cooked black sesame seeds in a food processor, omitting this step if there is cooked black sesame powder
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Add sugar, oil and salt
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Continue to whip for about 2-3 minutes
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The black sesame seeds will be oily and will turn into a thick mixture
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It's a bit like black sesame paste and texture, and the smell is super fragrant at this time
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Add a portion of cooked glutinous rice flour and honey
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Mix well and add chopped walnuts
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Mix well and the filling is ready
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Divide the filling into 25g balls, refrigerate and harden, and wrap it more conveniently
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After the ice skin hardens after refrigeration, it is also divided into 25g portions
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Knead it a few times to warm it up and soften, then round it and flatten it flat
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Top with a refrigerated hardened filling
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Wrap the filling slowly
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Pinch tightly and round it
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The surface is coated with a layer of cooked glutinous rice flour to prevent sticking
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Roll it slightly and arrange it to fit the diameter of the mold
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Pull it up with a few press strokes of the mold
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The styling is done
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Cut the cross-section
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The taste is best when refrigerated overnight, and it can be refrigerated separately for 3 days.
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