How to make Mini ice mooncake - VicentaLakin's Recipe

I'm a mini-treasure, 10 grams each, 15 grams slightly larger, because the model is smaller, the person who eats it is convenient, and I'm having a hard time doing it, but this Diy is just having fun, having fun. It's homemade yesterday with a soft-skinned ice cream. Ice-covered mooncakes are difficult to store, so it is best to eat them now, and to eat them within two to three days, with a long period of time that is susceptible to deterioration. Thanks to a friend who gave me a model from the bottom of her ancestral box, which is said to be older than her, and a few of which are no new ones. I love it so much that it can be used to make a face of the pasta, even if it's an ordinary bun. This month's cake is about the same as last year, and a new look makes a new feeling. I love it. I don't know. Last moon cake! The following link is attached to the euphemism: http://home.meishichina.com/space-42236-do-blog-id-365214.html

Recipe Recommendations

glutinous rice flour 45 grams

sticky rice flour 35 grams

chengmian 20 grams

milk 130 grams

powdered sugar 50 grams

butter

coconut powder 1 teaspoon

Steps for Mini ice mooncake

1. All powders are mixed and then added milk and butter。

Smash it in a thin, 30 minutes。

It is then covered with a protective film, enters the steam pan, steams it up and for 20 minutes, and removes the cooling (in the process, the packaging must be covered with a protective film to prevent water vapour from flowing into the surface)。