Ice skin material: (portion, 50 grams of about 15 or so) glutinous rice flour 120 grams, sticky rice flour 80 grams, low gluten flour 30 grams, cheng powder 20 grams, sugar 100 grams, milk 250 grams, water 250 grams, butter 25 grams, 15 grams of powdered milk, cake flour 50 grams (for the hand powder, cake flour is used to glutinous rice flour fried and become, stir fry on a low heat for about ten minutes)

Ice skin color: Matcha powder, red currant powder, cocoa powder, rose powder, and other natural colorings can be colorful, so that it does not crack the skin.

The color of the ice skin: matcha powder, red currant powder, cocoa powder, rose powder, and other natural coloring can be colored, here I use matcha and red currant powder

The filling: mashed potatoes (the practice is attached) is very tasty, simple, and complete explosion of the bean paste filling and the like

Practice:

The glutinous rice flour, glutinous rice flour, flour, chengqi powder, sugar, powdered milk, water, milk into a large bowl, mix well and add the melting

Put the glutinous rice flour, sticky rice flour, sugar, milk powder, water and milk into a large bowl, mix well, then add the melted butter and keep mixing, the butter is not easy to be absorbed by the batter, you need to sieve it a few times in order to mix it smoothly

The batter after mixing is sifted twice, to make sure that there are no hard lumps when it is steamed.

Pour into the steamer tray, there is oil floating in the water is normal, steam over high heat for 30-40 minutes, halfway to the steamer can use chopsticks to turn a little bit, so you can speed up the speed of the steamer, steamed with a toothpick inserted into the middle of the try to take it out of the nothing sticking to be counted as cooked.

Ice skin is very sticky, must be operated on a silicone mat to work, sprinkle cake powder, with transparent gloves is also a must.

After the powdered skin is cooled, it is divided into three parts, and the red currant, Moufen (which is very colorful and should be added in small quantities) are added and kneaded thoroughly.

The ratio of the filling to the crust is this: for a 50-gram pie mold, 20 grams of crust and 30 grams of filling. This way, the skin is thin and the filling is thick. Of course, you can adjust according to your own preferences.

This recipe, to the next day to eat will not crack, the same fluffy, done after the moon cake wrapped in plastic wrap and put in the refrigerator, can be stored for 2-3 days. If you are using a three-dimensional mold and want to make a two-color one, you can use one color to put in the flower core first, press it flat, then put the dough into the mold and press it together, and then it will be a two-color one after molding.

Operation notes:

The batter must be sifted;

Must be steamed;

Roll in the hand flour if you feel it is sticky;

The hand flour must be stir-fried, and you can taste it yourself to see if it is broken when it is stir-fried;

The hand flour is the glutinous rice flour, don't replace it with other powders;

Chill it. Preserve, do not freeze, frozen and then thawed taste will become very poor, do not add chemical ingredients, so even if the plastic wrap cover good refrigerated preservation on the look of 2 days, more than 2 days the skin will become hard water will be drained, so the sooner you eat the better;

Why did not you use whole milk, because the whole milk out of the powder skin is more sticky hands.