The biggest advantage of mooncakes with frosted skin is that they don't need an oven, which saves the biggest problem of baking traditional mooncakes, and it is relatively simple to make. This year, I was promoted to be a food blogger, so I don't want to buy ice-covered moon cakes. I plan to make my own high-value ice-covered moon cakes. The recipe is detailed, simple and easy to learn, and it is unique for guests to give gifts. If you want to learn, you might as well follow my steps to have a look. ?

Cream-yellow moon cake with ice skin (1 pieces) Ice skin ingredients: glutinous rice flour 45g, sticky rice flour 3g, corn flour 25g, milk 15g, condensed milk 15g and corn oil 15g. Stuffing ingredients: 2 eggs, 35g sugar, 1g milk, 2g calomel, 2g low-gluten flour, 1g condensed milk and 2g butter. Other ingredients: a little butterfly bean flower tea juice, a little dragon juice, 1g matcha powder, and a little cooked glutinous rice flour. Production steps:

1. First, prepare the cream filling. Beat the eggs into a large bowl, add sugar, stir until the sugar is melted, add condensed milk and milk and mix well. Sift the ground flour and low-gluten flour into it, and stir thoroughly until there are no dry flour particles in the batter. Like me, it is really uneven, so you can go through the sieve before frying again. Put the non-stick pan on the stove and filter the mixed liquid directly into the pan. Turn on a small fire all the way, first add butter to fry, or stop stirring the bottom of the pot with a shovel during frying, and find that there is condensation at the bottom of the pot, which is about to take shape. ?

2. At this time, you should keep turning it until it can be fried into a ball without touching the spatula. At this time, the dough is slightly softer than that of ordinary pancakes. Scoop it out of the pot and pour it into a bowl, cover it with a layer of plastic wrap and let it cool at room temperature. 3. Then prepare the crust. First, mix glutinous rice flour, sticky rice flour, and corn flour evenly, then add condensed milk into the milk and mix evenly, pour it into the flour in several times and mix all the ingredients thoroughly and evenly, and finally pour in corn oil and mix evenly. If there are flour particles, you can filter the screen again. Pour the prepared batter into a flat-bottomed plate, cover it with a layer of plastic wrap, tie a few holes to vent, put it in a steamer, and steam for 2 minutes after the water boils. When it's time to take it out, lift the plastic wrap, shake the plate without flowing liquid, and let it cool. ?

4. When the batter is slightly cooled, knead it, put on a pair of gloves to prevent sticking, and knead the dough until it is smooth and tough. After kneading, evenly divide it into 5 equal parts, take 2 parts as the original flavor, and add butterfly bean flower tea juice, dragon juice and matcha powder to the remaining three parts, and knead until the colors are uniform. 5. The kneaded dough and the cooled creamy yellow stuffing are evenly divided into small doses of about 25 grams. The dosage of all ingredients can be divided into 1 fillings and 1 skins, all of which are grouped into balls. There are many colors of dough, so you can assemble them into your favorite colors at will. Flatten the dough to a thickness of about half a centimeter, wrap it with a milky yellow filling, slowly reunite and tighten it with the tiger's mouth, and finally knead it at the seal to make a moon cake blank. ?

6. Dip a little cooked glutinous rice flour around the moon cake mold, take a moon cake blank, put it into the mold, press it slightly hard for molding, and then gently demould it, and a moon cake with a crust will be made, and all the moon cakes will be made in turn. The finished moon cakes can be eaten directly, but if you want a better taste, you can put them in the refrigerator for about 1 hour, so the flavor is better.