250g of moon cake powder with ice skin, 0/50g of cold boiled water/kloc-,40g of white oil,

Appropriate amount of seasoning powder (matcha powder, coffee powder, etc. ), appropriate amount of mooncake stuffing (bean paste and lotus paste), and 50g mooncake mold.

Steps:

1. Mix hide powder, cold boiled water and white oil, and stir evenly with chopsticks.

2. Knead until the surface is elastic.

3. Divide the crust into 25g portions and knead until smooth.

4. Roll the ice skin into a round piece, wrap it with about 20g of stuffing, and close it like a steamed stuffed bun (the skin is not elastic, so it is not easy to wrap as little stuffing as possible to avoid breaking the skin).

5. Put the kneaded dough into the moon cake mold. (sprinkle some fried flour if it sticks to your hands)

6, press out the pattern, and refrigerate for several hours to eat.

Tip:

It's better to press the film with oil than powder.

2. If you feel sticky in the middle, you should wipe your hand powder in time.

3. Frozen mooncake crisper is better to eat in cold storage.