Making raw materials: icing powder: 38g of corn flour: 76g of sugar: 38g of water: 300g of butter: 75g of milk:100g of various sweet fillings, such as lotus seed paste.

DIY steps

Mix and stir the ice skin powder and corn flour and put them in a pocket for later use. Be careful to mix evenly.

Mix water, sugar and butter, boil over high heat, and add milk after boiling.

While it is hot, pour the boiled butter, milk and sugar water into the prepared crust powder and corn flour, stir well and knead into dough.

Place the dough with formed crust on the crust powder and cool it.

Knead the crust dough into a long strip and divide it.

Knead the divided dough into a round shape and roll it into a skin shape.

Take the lotus paste stuffing and wrap it in the ice skin, and knead it round.

Sprinkle some ice skin powder into the moon cake mold to prevent the moon cake skin from sticking during pressing.

Place the dough with frosted lotus seed paste in the moon cake mold.

Start suppressing. Press the moon cake placement opening of the mold tightly with the palm of your hand, and apply force evenly until the dough of the frosted lotus paste is close to the periphery of the mold.

Began to knock on the mold to make the moon cake easy to leave the mold. The tapping sequence is left and right respectively, and then the pressing mouth of the mold is tapped downwards, while the other palm is placed under the pressing mouth, waiting for the moon cake to fall.

Such a moon cake with a complete shape is finished.

The most important thing is to put the prepared mooncakes with frosted lotus seed paste in the refrigerator for about half an hour, so that the mooncakes with frosted skin will taste refreshing. If you can't finish it, don't worry. Let the moon cake stay in the refrigerator for a few days and it tastes good. Who let it be called ice-skinned moon cake?