Ice mooncake

Recipe Recommendations

• Chengfen 30g
• milk 230g
• sticky rice flour 50g
• powdered sugar 50g
• corn oil 30g
• glutinous rice flour 50g
• cake powder 50g

• sweetening
• steamed
• several hours
• ordinary

Steps for Ice mooncake

1

Put all the powder in a big bowl and mix it evenly with milk

2

Milk paste mixed with corn oil

3

25 minutes of staggered pasta until it's completely ripe

4

It's normal that when the noodles are evaporated, the surface is oily

5

Plug the noodle into small pieces with chopsticks to make it cool

6

The noodles can start rubbing them as long as they're cooler than hot

7

You're gonna have to cover your face and put it on the side

8

50 g of powdered rice and a little yellow-fried pastry, then the pastry will be ready

9

Pumps

10

50 grams of lunar cake molds, with a ratio of 1:1, so you have to call every piece 25 g of pie and skin, and then round them to the side

11

Take out an ice skin, round it up, side it thinner, middle thicker

12

Take out a piece of material and put it in the ice sheet, rub the seal on the palm, seal it

13

Put pastry on the moon cake, but not too thick

14

Put the tectonics in it, and the ice-covered mooncake will be ready

15

It's okay to eat now, but it's best to put it in a freezer for two hours. (Put the ice-covered mooncake in the fridge and freeze it either in a preservative film or in a sealed box, so as to prevent the skin of the ice skin from getting hard, and if it is not sealed in the freezer room, it is okay to keep it for a period of time: about three days in the freezer room and about seven days in the freezer room because it is not preservative, so eat as soon as possible.)

Recipe Categories

• dessert recipes