1. Prepare all the materials
2. Pour all the ingredients into a large bowl one by one and stir evenly with a manual whisk
3. Then pour it into a ceramic bowl and wrap it with plastic wrap (to prevent too much hot water from flowing into the batter during the steaming process. If the batter has too much moisture, the ice skin will be very sticky)
4. Boil a pot of water, put the ice skin batter into the steamer, use the stir-frying function on the induction cooker to steam at 270 degrees for 30 minutes, until the batter is not visible.
5. After the snowy batter comes out of the pan, in order to let it dissipate evenly, use a spatula to scatter it and let it cool down. (Be sure to wear anti-scald gloves when taking out the batter)
6. As long as it is not very hot, you can knead the dough until the surface is smooth and elastic. (Be sure to wear gloves to prevent sticking)
7. Next, let’s stir-fry the cake powder. The cake powder is actually the glutinous rice flour after being fried.
8. Divide the ice skin into 25g small doses, exactly 12 can be divided
9. Divide the mooncake filling into 25g small doses, divide them into 12 pieces, and knead them into a ball shape. (To make 50g moon cakes, the ratio of the crust to the filling is 1:1)
10. Pour the cake flour on the silicone mat
11. Take a cream of ice skin and press it with the palm of your hand to form a round dough
12. Put the mooncake filling on the dough, put the mooncake filling in the dough, push up the dough with a tiger’s mouth, and slowly push up with the flesh of the palm, until the filling is completely covered by the skin
13. Take out the ball of mooncake ball, put it in your hand and rub it. While shaping, spread the cake powder evenly over the mooncake balls
14. Put the moon cake ball into the moon cake mold, then put the moon cake mold on the silicone pad, press hard to print a beautiful pattern
