The Mid-Autumn Festival delicacies can be made into moon cakes with frozen skin, and the steps are as follows:

Material preparation: 5g glutinous rice flour, 5g sticky rice flour, 3g dried corn flour, 3g corn oil, 3g fine sugar, 23g milk, 3g glutinous rice flour (cooked flour), 3g mung bean paste stuffing, etc.

1. Mix milk and white sugar evenly.

2. Add glutinous rice flour, sticky rice flour and cornstarch into milk and mix well.

3. Sieve the slurry once to make it fine and free of particles.

4. Add corn oil and mix well.

5. Steam in the pan for half an hour, and cover the bowl with a plate to prevent water vapor from entering.

after 6 or 3 minutes, use chopsticks to check whether the paste in the bowl has solidified. If there is a layer of oil on the surface, it means it is cooked. Take it out and let it cool. When it is not hot, put on gloves and knead the dough so that the oil can be fully absorbed by the dough.

7. After kneading the dough, wrap it with plastic wrap and put it in the refrigerator for later use.

8. Sprinkle some cooked flour on the chopping board and hands to prevent sticking, divide the ice skin and stuffing, and make 5g moon cakes, with 3g stuffing and 2g skin.

9. Wrap the stuffing completely with the pie crust by making buns or glutinous rice balls and reunite.

1. Sprinkle a little cake powder on the cake surface and then put it into the moon cake mold to press out the pattern.

11. Press the die for printing with moderate force, and you can stop if you find great resistance during pressing.

12. Beautiful mooncakes with frosted skin are ready!