Prepare the ingredients for making moon cakes, including eggs, flour, butter, sugar, milk, milk powder, low-gluten flour, light cream, glutinous rice flour, sticky rice flour, corn oil, corn starch and fruit and vegetable powder. After the materials are ready, you can start making. First, make the cream filling of moon cakes, prepare a clean bowl, beat in two eggs and mix well, then add about 30 grams of sugar, 40 grams of milk and 35 grams of whipped cream.
After stirring evenly, add 18g corn starch, 35g low-gluten flour and 15g milk powder, then add 20g butter, pour into the pot, and stir slowly with low heat. It is best not to stop during the mixing process, otherwise it will be burnt. Just keep stirring until the dough is in a state. Then wrap the dough with plastic wrap and put it in the refrigerator. Next, make moon cake skin, and mix 40 grams of corn starch, 30 grams of sticky rice flour, 40 grams of sugar, 20 grams of corn oil, 30 grams of corn flour and 0/80 grams of milk/kloc.
Then steam it in a pot for about 20 minutes. When it's not hot, knead it into smooth dough, add the milky yellow stuffing made before, wrap it quickly, and put it into the moon cake mold for pressing. Compared with traditional moon cakes, mooncakes with ice skin may be more delicious. Even if it is cold, it will not be hard, sweet and soft, healthy and delicious. Friends who like to eat moon cakes can try it.