四色冰皮月饼

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糯米粉 120克

  • 粘米粉 120克
  • 澄面粉 70克
  • 幼砂糖 70
  • 牛奶 400毫升
  • 练乳 60 ml
  • 菜油 60毫升
  • 熟糯米粉(糕粉) 3湯匙 (我这次尝试不用, 皮比较滑,不过 会很粘)
  • 把糖倒進牛奶和油中,完全拌勻。
  • ·  各項粉類分批篩入牛奶混合物中,徹底混合,沒粉粒狀。过滤,靜置35分鐘。

·  用大火隔水蒸 20分鐘,直至粉團熟透。 乘热分为4份,加入1-2 茶匙颜料,揉致幼滑。放入冰箱约1小时。

秤30g馅料,搓圆. 皮大约27-29g, 压扁,包入陷料。注:冰皮很粘,要戴透明手套,比较好操作。

Note : this recipe of snowskin is not perfect! it turns hard after 1-2 days in the fridge.

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