Main ingredients:
Glutinous rice flour: 50g; Sticky rice flour: 50g; Tapioca flour: 25g; Low-gluten flour: 25g; Condensed milk: 30g; Cocoa powder: 3g; Matcha powder: 3g; Fruit jam (orange flavor): 5g.
Auxiliary materials:
Red dates: 500g; Corn oil: 30g; Tapioca flour: 30g; Water: appropriate amount.
Taste: Sweet; Technique: Steaming; Time-consuming: Several hours; Difficulty: Ordinary.
Detailed Steps for Making Four-color Jujube Ice Skin Mooncake
Prepare the ingredients for the filling.
Clean the red dates, soak them for 1 hour, and steam them in a steamer with water for 20 minutes.
Remove the red date skin and core after steaming.
Put the processed red dates into a food processor and add a little water to make a paste.
Heat 10g of corn oil in a non-stick pan and add the red date paste. Stir-fry over low heat. Add another 10g of oil after the oil has been absorbed by the paste. (Add 30g of oil in three batches)
Fry until the water is slightly dry, then add tapioca flour and mix well.
Prepare the ice skin ingredients.
Add 40g of sugar and 30g of condensed milk to 220g of milk.
Heat the mixture in a microwave to dissolve the sugar.
Put 50g of glutinous rice flour, 50g of sticky rice flour, 25g of tapioca flour, and 25g of low-gluten flour in a large bowl. Add the heated milk and mix well. Then add 30g of corn oil and mix well. Let it rest for 20 minutes.
Sift the prepared batter twice, cover it with plastic wrap, and steam it in a steamer over high heat for 30 minutes. Stir it with chopsticks during the process to prevent the batter from settling and the water from separating.
Stir the steamed ice skin until it is smooth, knead the steamed dough repeatedly while it is hot, and then refrigerate it for 2 hours after it has cooled.
Knead the refrigerated ice skin until it is even, and divide it into 4 equal portions.
Leave one portion white, and mix the remaining three portions with cocoa powder, matcha powder, and fruit jam, respectively, to make four-colored dough.
Weigh the four-colored dough and jujube filling according to 20g and 30g, respectively.
Flatten a weighed ice skin in your palm.
Place a jujube filling on top of it.
Pinch the ice skin together to wrap the jujube filling and push it up slowly with your thumb and forefinger.
Continue until it is completely wrapped. Then roll it into a small ball with your hands.
Put the prepared mooncake ball into a mold and press it down with your hand.
Squeeze the mooncake out of the mold, and the ice skin mooncake is ready.
Repeat the process for all the mooncakes, and then refrigerate them overnight before serving.
