Ingredients: 20g of corn flour, 45g of glutinous rice flour, 0/85g of milk/kloc-,appropriate amount of cake flour (fried corn flour), 20ml of vegetable oil, 50g of sugar powder and 200g of bean paste stuffing.

Specific steps:

1, pour powdered sugar, milk and vegetable oil into the basin and stir well;

2. Pour in glutinous rice flour, sticky rice flour and cornstarch. Fully and evenly stirring to form a thin batter;

3. Let the stirred thin batter stand for 30 minutes, then put it into a steamer and steam it with high fire 15~20 minutes;

4. The freshly cooled ice skin may be sticky when used. You can put the ice skin in the refrigerator for 1~2 hours, so it won't be so sticky.

5. Divide the ice skin into 30g pieces and the bean paste into 20g pieces;

6. Pat some cake powder on your hand to prevent sticking, then flatten the ice skin and put a piece of bean paste filling;

7. Wrap the bean paste with ice skin and slowly push it up until the bean paste is completely wrapped and closed;

8. Sprinkle some cake powder in the mold to make the cake powder stick to the mold wall evenly, and then pour out the excess cake powder, which can facilitate demoulding;

9. Put the wrapped dough into the mold, press the moon cake mold hard, and then pour it out, and the moon cake with ice skin will be ready.

Frozen moon cakes are traditional Mid-Autumn Festival food in China. The main reason why it is called "ice-skinned moon cake" is that it is different from the traditional way of making moon cakes. Because all traditional moon cakes are made of syrup, the color is golden yellow. Some of the raw materials of the ice-covered moon cakes are glutinous rice, and the appearance of the moon cakes is white.

It is characterized by no baking, simple process, preservation in a freezer and preservation in a freezer when it is sold. The taste is soft and smooth, slightly elastic and white as snow.