Raw materials for making icing powder: 38g corn flour: 76g sugar: 38g water: 300g butter: 75g milk: 100g various sweet fillings, such as lotus seed paste.

DIY steps

Mix and stir the icing powder and corn flour and put them in the pocket for later use. Pay attention to mixing evenly.

Mix water, sugar and butter, bring to a boil, and add milk after boiling.

While it is hot, pour the cooked butter, milk and sugar water into the prepared husk powder and corn flour, stir well and knead into dough.

Put the dough on the dough powder and cool it.

Knead the dough into long strips and divide them.

Knead the separated dough into a round shape and roll it into a skin shape.

Take the lotus paste stuffing, wrap it in an ice crust and knead it into a circle.

Sprinkle some ice skin powder in the moon cake mold to prevent the moon cake skin from sticking during pressing.

Put the dough wrapped with lotus paste into the moon cake mold.

Start suppressing. Press the moon cake placement opening of the mold tightly with the palm of your hand, and apply force evenly until the dough of frosted lotus paste is close to the periphery of the mold.

Start knocking on the mold to make the moon cake easy to get out of the mold. The tapping sequence is left and right, and then tap the die down, and put the other hand under the die to wait for the moon cake to fall.

Such a moon cake with a complete shape is finished.

The most important thing is to put the prepared moon cakes with frosted lotus seed paste in the refrigerator for about half an hour, so that the moon cakes with frosted skin will taste very refreshing. Don't worry if you can't finish it. Let the moon cakes stay in the refrigerator for a few days, and the taste will be good. Who let it be called ice-skinned moon cake?