2. Then add the milk and mix well.

3. Add salad oil and stir well.

4. Add powdered sugar and mix well.

5. Add sodium sulfate and stir well.

6. Add sticky rice flour and mix well.

7. Finally, add glutinous rice flour.

8. Stir into a powder paste without particles and pour it into a porcelain enamel basin.

9. After 20 minutes of fire, stir once in the middle, and the immature batter turns white.

10. steamed paste.

1 1. Let the steamed batter dry first, then stir-fry the hand flour, bake the dry pan, add a little glutinous rice flour and stir-fry for 2~3 minutes.

12. Grease your hands and knead the ice skin evenly for later use.

13. Divide the ice skin and bean paste into preparations, with ice skin 30g and bean paste 15g.

14. Take an ice cream and press it into a small round cake by hand.

15. Put a bean paste filling in the middle of the round cake.

16. Wrap it like a steamed stuffed bun.

17. Dip the moon cake embryo in hand powder.

18. Put the moon cake embryo dipped in hand powder into the mold for compaction.

19. Turn the mold upside down and knock it on the chopping board, and the moon cake with ice skin will come out of the mold.

20. change the mold and do it again. .

2 1. Everything is settled.

22. Put it in a fresh-keeping box and eat it in the refrigerator. Tastes better.

note:

1. Frozen mooncakes taste better.

2. Don't refrigerate in the refrigerator for more than two days, and eat as soon as possible.

3. During steaming, the batter should be stirred 1~2 times.