1, glutinous rice flour: In fact, the most authentic raw material is iced flour, but there are certain geographical limitations in purchasing it, so if you can't buy iced flour, you can choose the best glutinous rice flour to make it, which is also a good choice. It is strongly recommended to buy glutinous rice balls directly to make them. The taste and taste are definitely hundreds of times better than ordinary glutinous rice noodles.

2, white sugar: As one of the important condiments of ice skin, it plays a decisive role. Of course, if family members don't like sugar, they can not let it go.

3, butter: can fully ensure the smoothness of the surface of the ice skin, so that the ice skin tastes more delicate.

4. Milk: It can give the ice skin a strong milky smell, and the taste will be more intense after being blended with butter, so that people will have an impatient impulse when kneading dough. If you don't believe it, you can try it yourself.

5, bean paste stuffing: You can directly buy the red bean stuffing sold in the market. It is recommended to buy the bean paste stuffing with a hard texture, which will be relatively easy in the production process of shaping later, or make the bean paste stuffing yourself according to the following method.

6. Salted egg yolk: Although vacuum-packed salted egg yolk can be bought in the market, its taste is much worse than that of fresh egg yolk peeled directly from salted duck eggs. Therefore, the trade-off between convenience and perfect taste needs to be weighed by everyone.

7. Mooncake Mould: The mould for making mooncakes with ice skin is much smaller than the traditional mould for mooncakes, so that the mooncakes with ice skin are more compact and exquisite. The most common shapes are round or square molds. It is worth noting that most of the mooncake molds are made of wood, so they should be washed with clear water before making, and carefully check whether there are any residual wood chips in the base, and carefully pull them out with a knife to avoid sticking to the surface of the ice skin during making, causing unnecessary trouble. Leather making:

1, pour100g of glutinous rice flour into a clean oil-free and water-free container, put it in a microwave oven, and heat it at high fire for 2 minutes until it is cooked. After taking it out, it will be a little caked. It should be patiently and repeatedly beaten into powder with chopsticks, and then filtered with a thin reed.

2. Pour 90 ml of milk, 70 g of white sugar and 20 g of butter into a small pot, and slowly heat it with medium heat to fully melt and boil the butter and white sugar.

3. Slowly pour the boiling milk into the glutinous rice flour, and at the same time quickly stir with chopsticks to form dough.

4. When the temperature of the dough is warm, knead the loose dough repeatedly into a dough with a smooth surface by hand, then cover it with a layer of plastic wrap and bake it 1 hour.

5. Take out the baked dough, knead it by hand, roll it into a cylindrical shape, then divide it into small doses of 20 grams, knead it by hand, and then press it into a small round cake.

6. Cover the small round cake with a layer of plastic wrap, and then roll it into a round ice sheet with thick middle and thin edge with a rolling pin. Full:

1, soak the salted egg yolk in rice wine for 10 minute, which can effectively remove the fishy smell, then put it in a microwave oven, heat it for 30 seconds on high fire, and cool it for later use.

2. Take15g of bean paste stuffing, press it into a round shape, put the salted egg yolk in the middle, then wrap the salted egg yolk with the bean paste stuffing, and then shape it into a ball shape to make the stuffing (if the salted egg yolk is large, you can choose half).

3. Hold the rolled ice sheet on the palm of your hand, take a portion of stuffing and put it in the center of the ice sheet, then put away the surrounding ice sheets and wrap all the stuffing.

4. Sprinkle a little cooked glutinous rice flour into the moon cake mold, so that a thin layer of glutinous rice flour is evenly coated around and at the bottom of the mold, and then knock it upside down to shake out the excess loose powder.

5. Put the wrapped moon cake embryo in the mold, and press it evenly with your hands, so that the moon cake embryo is just flat with the mold mouth.

6. Turn the mold upside down, knock it on the left and right, and then knock it down vertically for a few times, so that the moon cake with ice skin can easily come out of the mold. Cold storage:

Mooncakes with frosted skin don't need baking. Put the moon cake with ice skin in a sealed box, add the ice skin, dry it, and put it in the refrigerator for 1 hour, and you can eat it directly. Save:

Frozen moon cakes can only be stored in a refrigerator below 5 degrees for 2-3 days.