A milky cocoon ice-cream mooncake

we like ice-fried mooncakes. we buy them every mid-fall, even if we go to hong kong at that time. the last few days, he's got his mouth shut and he's thinking about doing it. because it wasn't meant to pass it on, it wasn't done, just to keep the square out. ice skin: 1, milk 330 ml, oil 30 ml, sugar 50 ml, evenly mixed. 2 , 90 g of platinum powder, 70 g of pludish powder, 40 g of polished powder have been sifted and added to 1 in a mixture that is fully homogenized. 3. after 10 minutes of static, 20 minutes of evaporation in the steaming pot, with a few minutes of mixing, which will then be covered in cold air. one, 50 g butter, softer in the room, is added to the sugar three times, each time a timewise needle is fully plastered. 2. add a dispersed egg fluid in three stages, each time the clockwise is fully mixed into a ointment. 3 add milk 130 ml, powdering 50 g, gish powder 30 g, coconut ration evenly. (gish powder, which i did not want to use during the breastfeeding period, was replaced with corn starch, which worked well) production of monthly cakes: 1 and ice skin fractions, 30 g each. 2 pedals, 25g each. 3. pumps are wrapped in flat ice sheets, and sticky powder is then placed in a moon cake model. 4. the finished product is frozen in the refrigerator for more than two hours and can be finished two to three days. powdering: hot in the pot, 2-3 minutes in the rice powder。