65g glutinous rice flour

60 grams of auxiliary material sticky rice flour

Chengfen 30g

25 grams of powdered sugar

40 grams of condensed milk

200 grams of milk

30 grams of batching oil

225 grams of bean paste stuffing

Sweet taste

Steaming process

One hour takes time.

Ordinary difficulty

Steps of making ice-covered moon cakes

1

Pour in condensed milk first

2

Then add milk and stir well.

three

Then add salad oil and stir well.

four

Add powdered sugar and stir well.

five

Then add the powdered lime and stir evenly.

six

Add sticky rice flour and stir well.

seven

Finally, glutinous rice flour is added.

eight

Stir into powder paste without particles, and pour into a porcelain enamel basin.

nine

After 20 minutes of fire, it should be stirred once in the middle, and the color of the uncooked batter is white.

10

Steamed paste

1 1

Let the steamed batter dry first, then stir-fry the hand flour, dry the pan, add a little glutinous rice flour, and stir-fry for 2~3 minutes on low heat.

12

Oil your hands and knead the ice skin evenly for later use.

13

Divide the ice skin and the bean paste into two kinds of preparations: 30g of ice skin and 0/5g of bean paste.

14

Take an ice cream and press it into small round cakes by hand.

15

Put a bean paste filling in the middle of the round cake.

16

Wrap it like a steamed stuffed bun.

17

Dip the mooncake embryo in hand powder.

18

Put the moon cake embryo dipped in hand powder into the mold for compaction.

19

Turn the mold upside down and knock it on the chopping board, and the moon cake with ice skin will come out of the mold.

twenty

Change the mold and do it again

2 1

Everything is done well.

22

Put it in a fresh-keeping box, put it in the refrigerator and eat it. It tastes better.

Tips

1, the ice-covered moon cakes have better flavor after refrigeration.

2. Do not refrigerate in the refrigerator for more than two days, and eat as soon as possible.

3. In the steaming process, the crust batter should be stirred 1~2 times.