The prerequisite for the ice skin to be non-stick is that you must be careful when steaming. Cover the bowl with plastic wrap and poke a few holes, just like a steamed egg, so as not to add extra moisture to the ice skin. In addition, it must be steamed. Generally, the water is boiled and steamed for about 20 minutes. However, the safest way is to open the plastic wrap and check. The color and texture of the steamed batter are uniform. If the center is white or still liquid, it needs to be steamed for a while.

Finally, steam and knead the dough while it is still hot. If you have a kitchen mixer, use it directly. If you are kneading by hand, wait until the skin is no longer hot. Do not wait until the skin is completely cool before kneading. Knead the dough until it is cool and not sticky to your hands, then you can fill it with filling.

How to make snowskin mooncakes:

1. First make the cheese and mango stuffing. Peel the mango to remove the pulp, crush 100 grams of the pulp into a puree, and cut the pulp into small pieces for later use.

2. Add mango puree to 80 grams of softened and evenly beaten cream cheese, then add 20 grams of powdered sugar and 25 grams of wheat starch and mix well.

3. Put the cheese and mango puree in the microwave for one minute, take it out and stir evenly, then put it in the microwave for another minute, take it out and mix it evenly, repeat three times.

4. Then add the cheese mango puree to the mango dices, knead into a ball, and keep in the refrigerator for later use.

5. Make cheese and purple sweet potato stuffing. Steam 400 grams of purple sweet potato until it can be inserted with chopsticks, and press into puree. You can sift it through a sieve to get a more delicate taste.

6.100 Cream cheese is softened at room temperature, then whipped evenly. Microwave 30 grams of butter until melted.

7. Mix the purple sweet potato puree into the cream cheese and add two tablespoons of condensed milk.

8. Mix the butter and 20 grams of powdered sugar into the purple sweet potato puree and mix well.

9. Shape the cheese and purple sweet potato filling into balls of 20 grams each, and refrigerate for later use.

10. Now make the ice skin. Pour 185ml milk, 18g vegetable oil, and 50g powdered sugar into a bowl and stir evenly.

11. Mix 45 grams of glutinous rice flour, 35 grams of rice flour, and 20 grams of wheat starch in a bowl. Then pour in the milk liquid from the previous step and stir while pouring until evenly mixed. Pass the mixed slurry through a sieve on both sides. Then let it sit for half an hour.

12. Put the sifted powder slurry into a bowl and cover with plastic wrap. After the water in the steamer boils, put it in a bowl and steam it for 25 minutes.

13. When steaming the dough, put some glutinous rice flour into the pot and stir-fry over low heat until it is slightly yellow without the smell of cornstarch. It can be used as cake powder after cooling.

14. Stir the steamed batter vigorously until smooth.

15. Spread the dough out and let it cool, divide into small portions of 25g each, and roll into balls.

16. Dip your hands into cake flour and flatten the ice skin. Wrap the two fillings prepared previously (cheese purple potato filling, cheese mango filling) into a round shape.

17. Apply a thin layer of oil to the mold, lightly roll the dough in cake flour, put it into the mooncake mold, and press out the mooncake shape. The prepared snowskin mooncakes will taste better if stored in the refrigerator.