Mooncakes with frosted skin are quite special, and they are a good choice for giving gifts or eating by themselves. Ordinary moon cakes are made of flour, while iced moon cakes are made of glutinous rice, which tastes better. After mastering the method of skin, the key is the sinking of moon cakes. There are many kinds of fillings for mooncakes with ice skin, but they are not fixed, and they are purely based on love. So, what's the filling of the mooncake with ice skin? Let's take a look at it.

red bean paste stuffing

Material: 4g of red beans, 18g of fine sugar and 18ML

Practice: 1. Wash red beans, soak them in cold water overnight, add appropriate amount of water and cook them thoroughly in the pressure cooker (usually 3 minutes, let them cool for later use. ) 2. Stir the cooked red beans with water into red bean paste with a blender.

3. put the red bean paste into the pot, stir it constantly on low heat, add the fine sugar in three times, stir it evenly, then add the corn oil in several times, stir it until it is dry, or feel that it can be kneaded into a ball. It can be used after cooling. (The bean paste will be thicker after it is cooled)

The mung bean paste

Material: 4g of mung bean, 18g of fine sugar and 18ML of corn oil. Practice:

1. Wash the mung bean, soak it in cold water for about 8 hours, add a proper amount of water and cook it thoroughly in the pressure cooker (usually it takes 3 minutes, and let it cool for later use. ) 2. Stir the cooked mung beans with water into mung bean paste with a blender.

3. Put the mung bean paste into the pot, stir it constantly on low heat, add the fine sugar in three times, stir it evenly, then add the corn oil in several times, stir it until it is dry, or feel that it can be kneaded into a ball. It can be used after cooling.

pumpkin stuffing

ingredients: 1g pumpkin, 25g fine sugar, 1g sodium sulfate, 1ml corn oil

1 peeled pumpkin, put it in a steamer directly, steam for about 2-3min on high fire until soft and rotten, take it out and press it into a paste with a spoon.

2. Put the pumpkin puree into the pot, stir constantly on low heat, add the fine sugar twice, stir evenly, add the corn flour again, then add the corn oil once, and stir-fry until it is waxy and sticky. It can be used after cooling. It will become a little dry and hard after cooling.

millet stuffing

materials: 5g of millet, 7g of fine sugar, 6ML

Practice: 1. Wash the millet, add a proper amount of water and cook it thoroughly in the pressure cooker (usually 3 minutes, let it cool for later use. ) 2. Stir the boiled millet with water into chestnut paste with a blender.

3. Put the chestnut puree into the pot, stir constantly on low heat, add the fine sugar three times, stir evenly, then add the corn oil several times, stir until the water is dry, or feel that it can be kneaded into a ball. It can be used after cooling.

sesame stuffing

material: sesame 19g, fine sugar 17g, sticky rice flour 2g, and corn oil 5ML

method: 1. Wash sesame seeds and stir-fry them with low fire. 2. Soak the fragrant sesame seeds in water for about 15 minutes, then add a little water and put it in a blender to make sesame paste.

3. put sesame paste in a pot, stir constantly on low heat, add fine sugar for three times, stir evenly, then add corn oil for many times, stir until water is dried, or feel that it can be kneaded.