Pour the moon cake powder with ice skin into the basin, and the ratio is relatively simple. You can also mix the ice skin with powdered orange and sticky rice flour, according to your preference. Boiled water is poured into the ice skin and stirred while pouring. Knead into smooth dough, cool it, put it in a fresh-keeping bag, and refrigerate it in the refrigerator. Put oil paper on the baking tray. The yolk and albumen of an egg are separated in two clean oil-free pots.

Add half the sugar, milk and corn oil to the egg yolk and mix well. Add the other half of sugar to the egg white. Sift the egg yolk paste into a smooth batter with low flour and no dry powder for use. Drop a few drops of lemon juice in the egg white and beat until hard foam. Add it into the batter in several times and cut and mix evenly. Pour into a baking pan and smooth the surface. Preheat in the oven 175℃, bake in the middle layer for about 25-30 minutes, color the surface and press it without rustling.

Take out the cake and spread the oil paper around it to cool. Pour the cake upside down and scatter all the oily paper, then cut it into several even strips, and put some jam between the two strips and put them together. Take out the ice skin, divide it into two parts, cover it with plastic wrap from top to bottom, and roll it into pieces. Add the cake, roll it up, wrap it with plastic wrap, put it in the refrigerator and cut it into pieces.