Ingredients: 50G glutinous rice flour, 40G sticky rice flour, 25G cooked flour, 30G fine sugar, milk 170ML, 30ML condensed milk, 20ML white oil and a little cake powder. The so-called cake flour is cooked glutinous rice flour, which is used as hand flour to prevent sticky hands. The practice is to put a proper amount of glutinous rice flour into a clean pot and fry it until it turns slightly yellow, and it smells like raw flour, so let it cool for later use. This is cake powder.

Stuffing:

at will

Practice:

1, put all the raw materials in a basin and mix them evenly to make a paste, add half of the white oil first, and steam for 30 minutes;

2. After a little cooling, add the other half of white oil and knead it into a smooth dough for later use;

3. Divide the dough into small portions, usually about 8- 10. It depends on the size of your moon cake mold and the thickness of the moon cake skin you want. Usually 25-40 grams of skin is used to wrap 25 grams of stuffing.

4. Divide the stuffing. I usually use 25 grams of stuffing. Then wrap it like a dumpling, put it into a mold (it is best to sprinkle some cake powder on the mold to prevent sticking), and press it out into a pattern, and serve. The finished moon cakes with frosted skin can be eaten directly or stored in the refrigerator for 3 days.

If you make colored ice skin, you can use food coloring. Of course, you can also use more natural methods, such as adding 2 spoonfuls of custard powder to make yellow ice skin; Add strawberry juice to make red ice skin; Add carrot juice to make orange ice skin; Adding green tea powder can make green ice skin; Adding cocoa powder can make chocolate ice skin.