Snow skin mooncake

Glutinous rice flour 50g

Sticky rice flour 50g

Chengfen 30g

Sugar powder 50g

Pure milk 230g

Condensed milk 30g

Corn oil 30g

Milk yellow chestnut stuffing

Salt-free butter 100g

Fine sugar 65g

4 eggs

Chengfen 40g

Milk powder 80g

Chestnut kernel 100g

Cake powder

Glutinous rice flour 50g

How to make ice-covered moon cakes?

Prepare the materials in advance;

Pour all the glutinous rice flour, sticky rice flour, sodium sulfate and powdered sugar needed in the iced moon cake into a large bowl. At the same time, add water to the steamer and boil it for later use;

Add pure milk;

Stir evenly with a manual egg beater until there are no particles;

Add condensed milk and corn oil and mix well. If there is no corn oil, it can be replaced by colorless and odorless oil such as sunflower seeds;

Manual eggbeater keeps marking "Z" to ensure the oil and milk are mixed evenly. After the boiler is boiled, start steaming for 25 minutes until the batter is not ripe. Stainless steel bowls are not recommended, but flat-bottomed porcelain plates are preferred to facilitate uniform heating;

In the process of steaming, you can separate the pot cover with a cloth to prevent the hot water from flowing back into the batter, because if there is too much moisture in the batter, it will be too sticky and inconvenient to operate;

After steaming, a layer of oil will appear on the surface of the batter, which is normal. Poke the batter with a stirring knife or chopsticks to facilitate cooling.

You can start to knead the batter if it is not hot. As usual, knead the oil on the surface into the noodles. The longer you knead, the more delicate the noodles will be.

Cover the kneaded dough with plastic wrap for use;

Butter softens at room temperature;

When steaming the mooncake batter, beat the softened butter with electric egg beater until smooth;

Add fine sugar at one time and continue to beat with electric egg beater until the volume of butter is about doubled;

Add a single egg in several times, and mix the egg and butter evenly every time before adding the next egg;

After adding the fourth egg, the butter will slowly change from the solid just now to a thick paste, with a little oil-water separation, which is normal and has nothing to do;

After the eggs and butter are evenly mixed, add the dried powder and milk powder at one time;

At this time, stir with a manual eggbeater until there are no particles;

Put the evenly stirred creamy yellow paste in the boiled water and stir it evenly. After completely mixing it evenly, cover the pot and steam for 3-5 minutes. Stir properly in the middle to prevent uneven steaming of batter;

When the milk yellow paste is almost dry, uncover the lid and stir the milk yellow paste until the batter is a little hard.

Add the chestnut kernels cut in advance into the creamy yellow paste and mix well. Pay attention to cut the chestnut kernels into small pieces to avoid the chestnut kernels protruding from the dough in the later pressing process.

Put 50g glutinous rice flour in a microwave oven, stir-fry for 5 minutes on medium fire;

Because we are making 50 mooncakes with ice skin, the mooncake skin and creamy yellow stuffing are both 25g. Weigh the fillings like glutinous rice balls, 25g； each;

Ice-covered moon cakes are also weighed one by one according to the weight of 25g;

Wrap the milk yellow stuffing like dumplings and seal your mouth;

Then a thin layer of microwave cake powder is wrapped, put into a mold, and pressed into a shape;

In this way, the moon cake with ice skin is ready, and it tastes better after being refrigerated in the refrigerator.

Ice-skinned moon cakes can be eaten directly because the skin and stuffing are cooked. If they are not eaten, they can be kept in cold storage for 3 days and in freezing for 7 days.