Dousha Ice Skin Mooncake

First, make an ice crust. Pour milk, corn oil, and sugar powder into a large bowl and stir well. Pour glutinous rice flour, sticky Rice noodles and wheat starch into another bowl. Pour the milk mixture from the previous step into the powder and stir well.

2. Let the mixed powder stand for half an hour. For those with high requirements, the powder can be sieved, but I usually skip sieving. Then cover the surface with cling film, put it into a steamer with boiling water, and steam over high heat for 25 minutes.

3. Stir the steamed batter vigorously with chopsticks while it is hot until it becomes smooth and even. Wait for the slurry to cool down before use. Can be placed in the refrigerator to accelerate cooling speed.

4. Prepare some cake flour: put 10g glutinous rice flour into the pot and stir it in low heat until it turns yellow. Just taste it without the taste of cornstarch. Wait for use after cooling.

5. Divide the cooled ice dough and filling into small portions. The ratio of skin and filling is 6:4, with 38g ice skin and 25g bean filling.

6. Packaging: Flatten the ice sheet in the palm of your hand, place the bean filling on the ice sheet, hold the cake sheet with both hands and push it upwards, so that the ice sheet wraps around the filling, and pinch it tightly.

7. At this point, roll the ice crust mooncake ball over the cake powder. Basically, it can be consumed. For the sake of aesthetics, insert the dough into the mold, press out the shape of the mooncake, and fasten it onto a plate or cutting board, and the mooncake is ready.

8. The mooncakes are ready, refrigerate for 1 hour before consumption for the best taste.

9. The shelf life of iced mooncakes is only two days. After two days, the taste deteriorates and the skin hardens. This is because the starch begins to age. If it is necessary to store it for a few more days, it is recommended to immediately put it in the freezer and thaw it when eating.