Formula:

40g glutinous rice flour, 30g sticky rice flour, 30g corn flour, 45g sugar, 20g milk 180g corn oil.

Production method:

1. Prepare a clean basin, first put the prepared powdery ingredients into it, then add180g of milk, and then add 20g of cooking oil, and stir evenly with a stirring rod.

2. Prepare a filter screen, filter the evenly stirred liquid once, and filter out the pimples that have not been stirred well, so that it can become more delicate.

3. Cover the filtered liquid with a layer of plastic wrap to prevent water vapor from dripping, and then steam it in a pot for 20 minutes. Uncover the plastic wrap after steaming, be careful not to drop water into it, and then put it aside to cool.

4. The cooled ice skin is crystal white. Let's change the color. The purple one is the purple potato pigment we made before. Friends who need to practice can watch the previous video to learn how to do it: don't throw away the pumpkin that can't be eaten, and make it into fruit and vegetable powder, which is healthier than buying it back. The green one is matcha powder and the red one is red velvet liquid. Finally, I decided to add cocoa powder to the white part.

5. Wrap the pigment with ice skin first, and then mix the dough. Be careful that the powder will fall out and form a smooth and even dough.

6. Then divide them into the same dosage forms. Xiao Ning used 20 grams of ice skin and 30 grams of quicksand cream for filling. The moon cakes made in this way are thin and thick, which are especially delicious. You can also change the ratio of the crust to the filling according to your own preferences, as long as the grams meet the requirements of the mold. This is the advantage of making moon cakes by yourself. You can adjust the formula at will, especially to your appetite.

7. Tighten the stuffing with pleating method, wrap it tightly, then put it in cooked flour for a circle to prevent adhesion, then put it in a mold, press it twice on the chopping board with a little force, and finally demould it. It should be noted that it is best to sprinkle some cooked flour on the chopping board and directly press the moon cakes on the cooked flour, and our iced moon cakes will be ready!

8. The moon cakes just made can't be called ice-covered moon cakes, because the skin is not ice at all. What we need to do next is to seal the moon cakes with plastic wrap and put them in the refrigerator for at least 2 hours.