Frozen moon cake 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 butter100g

Fine sugar 65g

4 eggs

Chengfen 40g

Milk powder 80g

Chestnut kernel100g

Cake powder

Glutinous rice flour 50g

How to make super-simple ice-covered moon cakes?

Prepare the materials in advance; Steps to make super-simple ice-covered moon cakes 1

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; Step 2 of ultra-simple ice-covered moon cakes

Add pure milk; Step 3 of ultra-simple ice-covered moon cakes

Stir evenly with a manual egg beater until there are no particles; Step 4 of ultra-simple ice-skinned moon cakes

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; Step 5 of ultra-simple ice-covered moon cakes

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; Step 6 of ultra-simple ice-covered moon cakes

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; Step 7 of ultra-simple ice-covered moon cakes

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. Step 8 of ultra-simple ice-covered moon cakes

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. Step 9 of ultra-simple ice-covered moon cakes

Cover the kneaded dough with plastic wrap for use; Steps to make super-simple ice-covered moon cakes 10

Butter softens at room temperature; Steps for making super-simple moon cakes with ice skin 1 1

When steaming the mooncake batter, beat the softened butter with electric egg beater until smooth; Steps to make super-simple moon cakes with ice skin 12

Add fine sugar at one time and continue to beat with electric egg beater until the volume of butter is about doubled; Steps to make super-simple moon cakes with ice skin 13

Add a single egg in several times, and mix the egg and butter evenly every time before adding the next egg; Steps to make super-simple moon cakes with ice skin 14

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; Steps to make super-simple moon cakes with ice skin 15

After the eggs and butter are evenly mixed, add the dried powder and milk powder at one time; Steps to make super-simple ice-covered moon cakes 16

At this time, stir with a manual eggbeater until there are no particles; Steps to make super-simple ice-covered moon cakes 17

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; Steps to make super-simple moon cakes with ice skin 18

When the milk yellow paste is almost dry, uncover the lid and stir the milk yellow paste until the batter is a little hard. Steps to make super-simple ice-covered moon cakes 19

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. Step 20 of ultra-simple ice-covered moon cakes

Put 50g glutinous rice flour in a microwave oven, stir-fry for 5 minutes on medium fire; Steps 2 1

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; Step 22 of ultra-simple ice-covered moon cakes

Ice-covered moon cakes are also weighed one by one according to the weight of 25g; Step 23 of ultra-simple ice-covered moon cakes

Wrap the milk yellow stuffing like dumplings and seal your mouth; Step 24 of ultra-simple ice-covered moon cakes

Then a thin layer of microwave cake powder is wrapped, put into a mold, and pressed into a shape; Step 25 of ultra-simple ice-covered moon cakes

In this way, the moon cake with ice skin is ready, and it tastes better after being refrigerated in the refrigerator. Step 26 of ultra-simple ice-covered moon cakes

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.