45g glutinous rice flour, 35g sticky rice flour, 20g cooked flour (wheat starch), milk 185g, 50g white sugar, 20ML salad oil, appropriate amount of bean paste stuffing and appropriate amount of hand flour (stir-fry glutinous rice flour or microwave oven for 2 minutes).

Exercise:

1. Ingredients: glutinous rice flour 45g, sticky rice flour 35g, cooked flour (wheat starch) 20g, milk 185g, white sugar 50g, salad oil 20ML, appropriate amount of bean paste stuffing, and appropriate amount of hand flour (glutinous rice flour or fried in microwave oven for 2 minutes).

2. Pour the milk, sugar and salad oil into the basin and mix well.

3. Pour in glutinous rice flour, sticky rice flour and cooked noodles. Stir thoroughly to form a thin batter.

4. Let the stirred batter stand for 30 minutes, and then steam it in a steamer 15-20 minutes. Stir the steamed batter with chopsticks until it is smooth. Then when it cools, it's ice skin.

5. Divide the ice skin into 40g and the bean paste into 30g. Pat some cake powder on your hand to prevent it from sticking, then put the ice crust on the palm of your hand and flatten it, put on the ball of bean paste that has been rounded in advance, and wrap the bean paste with the ice crust.

6. Sprinkle some cake powder in the mold, let the cake powder stick to the mold wall evenly, and then pour out the excess cake powder. This can facilitate demoulding. Then put the wrapped dough into the mold. Compaction with your palm. Press the moon cake mold, the moon cake will come out, and the moon cake with ice skin will be ready.

7. Put the prepared moon cakes in the refrigerator for one night and eat them.

note:

When the mooncakes with frosted skin were just made, they tasted a little sticky. It tastes good after being put in the refrigerator overnight. It tastes like QQ, and it won't harden after a night. Some moon cakes made from recipes taste good at first, but they will become hard in the refrigerator overnight, which is not desirable.