1. Tools/ingredients: 25g of flour, 40g of sticky rice flour, 20g of sugar flour, 40g of glutinous rice flour, 5g of corn oil, 0/80g of pure milk, 50g of cake flour.

2. Pour all the materials into a large bowl in turn and mix well with a hand mixer.

3. Pour it into a ceramic bowl and wrap it with plastic wrap to prevent too much hot water from flowing into the batter during steaming. If the batter contains too much water, the dough will be sticky.

4. Boil a pot of water, put the matte batter into a steamer, and steam at 270 degrees for 30 minutes by using the frying function of the induction cooker until the batter is not cooked.

5. In order to make the batter evenly dissipate heat after it is out of the pan, spread the batter flat with a scraper and put it aside to cool.

6. As long as it is not very hot, you can knead the dough until the surface is smooth and elastic.

7, stir-fry the cake powder, the cake powder is actually the glutinous rice flour after frying, stir-fry until the powder is a bit yellow.

8. Divide the ice skin into small doses of 25g, which is just 12.

9. Divide the mooncake stuffing into 25g pieces, divide them into 12 pieces and knead them into balls.

10, pour the cake powder on the silica gel pad.

1 1. Take a dose of ice crust and press it into a round dough with your palm.

12, put the moon cake stuffing on the dough, put the moon cake stuffing in the dough, push the dough up with the jaws of a tiger, and slowly push it up with the palm of your hand until the skin completely covers the stuffing.

13. Take out the mooncake balls and hold them in your hand. At the same time of molding, the cake powder is evenly wrapped with moon cake balls.

14, put the moon cake balls into the moon cake mold, then put the moon cake mold on the silica gel pad and press it hard to print beautiful patterns.