Mooncake crust material: 60 grams of ice crust powder and 60 grams of millet flour.

50g of milk, 20g of sugar, 40g of butter,

60 grams of water and 20 grams of coconut milk (or all milk can be changed).

Mooncake stuffing: 250 grams of fig meat,

80g of lotus seed paste, 20g of sugar,

Two drops of lemon juice, syrup 10g, and appropriate amount of water starch.

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Step 1

1, add water, sugar and butter into the pot, stir well and heat until it melts.

Second step

2. Add milk and coconut milk and boil for 1 min, mix and sieve the husk powder and corn flour, immediately pour the liquid out of the fire into the powder and stir until it becomes thick. Let all the flour be cooked.

Third step

3. Stir quickly until the temperature is slightly lower, knead quickly with disposable gloves until the tendons are cold, and then put them in the refrigerator for 2 hours before use. Wash and peel figs for later use.

Fourth step

4. Press the fig into mud, add lemon juice, sugar and syrup, and stir well.

Step five

5. Stir well, heat in a pot, add lotus seed paste, stir constantly, add water starch and stir-fry until it is sticky and slightly dry.

Step 6

6. After the stuffing is fully cooled, divide the skin and stuffing into small balls according to the ratio of 1: 1, and take a piece of skin and press it into a circle by hand.

Step 7

7. Put a piece of stuffing on the skin, fix the cake up and down with one hand, gently squeeze it up from the bottom with the tiger's mouth of the other hand, turn it while squeezing, slowly close the mouth, round it, and put it into the mold for extrusion. It's best to eat in the refrigerator.