Ice mooncake

Every mid-fall before and after, I look forward to returning home quickly, to the full moon with my family, and to the joy of being reunited. And what excites me is the traditional specialty food for the Mid-Autumn Festival, the moon cake. In the north, the classic Penang is my favorite. It is made of white sesame, guacamole, raisin, sugar, pasta and soufflé, which are made of pie skins, wrapped in a modulation, made of moon cakes, then baked in the oven. It's delicious, too. However, traditional monthly bread oil and sugar are high-calorie foods, and increasing attention is being paid to the nutrition of monthly cakes and innovations in the production process. I couldn't resist such a high tide of mooncake, out of love for food, and I started research on mooncake. Every attempt from the moon cake to the skin, lasting for hours, is a test of self-resistence. Making, taking pictures, writing microblogging, writing recipes, and continuing from before to after the festival may not be the best ice lunar cakes made by cooks, but it is absolutely heartful. I sincerely hope that my method will enable most people to eat delicious ice-fried mooncakes. The ice cream cakes are relatively simple, do not need to be baked, and the production tools are easier to prepare. As long as the raw materials are ready, you can make fun mooncakes。