The mold is 50g moon cake mold. The amount of ice skin in the recipe can make eight 50g ice skin moon cakes. The stuffing can be made by yourself, and the material formula is also attached.

material

Frozen powder 15g sticky rice flour 25g glutinous rice flour 25g sugar flour 25g milk 150g condensed milk 15g corn oil 15g purple potato stuffing 400g butter 30g cream cheese 100g condensed milk 10g sugar flour 20g mango stuffing mango pulp/kloc-0.

Mix all the powders, pour in milk, stir well, sieve, add condensed milk and corn oil, stir well until the oil is completely mixed, put it in a steaming bowl and steam for 20 minutes, take it out and cut the lines with chopsticks and let it cool.

Step 2

After cooling, wear gloves to knead the dough. The longer the kneading time, the more delicate the taste. Weigh 25g pieces of dough and set aside.

Step 3

The fillings are also weighed 25g, which are weighed one by one for later use.

Step 4

Wrap the fruit stuffing in a leather bag, rub it round, dip it in cake powder and put it into the moon cake mold.

Step 5

Press out the pattern, put it in a packaging box and seal it. The storage period is 3 days in cold storage and 7 days in frozen storage.