Ingredients Mooncake skin ingredients: 60g snowskin powder, 60g corn flour, 50g milk, 20g sugar, 40g butter, 60g water, 20g coconut milk (you can also replace all milk) Mooncake filling ingredients: fig pulp

250 grams, 80 grams of lotus paste, 20 grams of sugar, two drops of lemon juice, 10 grams of syrup, appropriate amount of water starch. Save the recipe to your mobile phone. Step 11. Add water, sugar and butter to the pot, stir well and heat until melted.

Step 22. Add milk and coconut milk and boil for 1 minute. Mix and sift the ice cream powder and cornstarch. Pour the liquid from the heat immediately into the powder and stir until thickened.

(Let all the flour be scalded until cooked) Step 33. Stir quickly until the temperature is slightly lower, wear disposable gloves and knead quickly until the gluten is out and cool, then refrigerate for 2 hours before use.

Wash and peel the figs and set aside.

Step 44. Press the figs into puree, add lemon juice, sugar and syrup and mix thoroughly.

Step 55. Mix well and pour into the pot to heat. Add lotus paste and stir continuously. Pour in water starch and stir-fry until thick and gelatinous and slightly dry.

Step 66. After the fillings have cooled sufficiently, divide the skin and filling into small balls in a ratio of 1:1. Take a piece of skin and press it into a round shape with your hands.

Step 77. Put a piece of filling on the dough, use one hand to fix the top and bottom of the cake, use the tiger's mouth of the other hand to gently squeeze the dough upward from the bottom, turn it while squeezing, slowly close and round, and place in the mold

Press out the mooncakes and put them in the refrigerator for best consumption.