In addition to being convenient and simple to purchase directly, the ice skin mooncakes you often buy outside can also be made at home. However, attention should be paid to the use of various materials and the steps, and you might as well check the detailed method introduction below.

Method one

Materials:

A, 100g peeled mung beans, appropriate amount of custard powder one tablespoon (you can also substitute with one tablespoon of milk powder)

Ice skin mooncake

B, 50g glutinous rice flour, 50g sticky rice flour, 25g flour, 55g sugar, 15ml salad oil, one tablespoon of condensed milk, 210g milk

C, 20g glutinous rice flour

Method:

1. The peeled mung beans are soaked overnight. Drain the water, add sugar, then steam over water until soft. While hot, press it into puree or use a blender, add milk powder or milk during blending to increase the fragrance, mix well and set aside.

2. C ingredients are fried in a clean pot (I used a microwave oven on high power for 2 minutes), and used as hand powder.

3. Mix B ingredients together, steam for 20 minutes, mix while hot, cool and cut into small pieces, wrap in mung bean paste, and cut out with a mooncake mold.

Materials:

Main materials: 1800g pumpkin, 50g sugar, 50ml corn oil, 20g cornstarch, 60g glutinous rice flour, 40g sticky rice flour [3]

Accessories: 40g powdered sugar, 160g amaranth juice, 20g corn oil, appropriate amount of cake powder, 300g pumpkin puree and red bean paste

Steps:

1. Peel and deseed the pumpkin, place it directly on a steaming rack lined with cloth, steam over high heat for about 20-30 minutes until soft and mushy, then take it out and mix it in a container.

2. Pour it into the pot and stir-fry continuously, add oil and sugar during the process, add cornstarch in batches, and keep stirring until it becomes sticky and very thick. It will become slightly dry and hard after cooling.

3. Mix all the powders except the powdered sugar in a small pot on low heat and stir-fry until slightly yellow, and you can taste a little to see if there is a raw starch taste. Take it out and put it in a container, add powdered sugar, pour in oil, pour in the hot amaranth juice, stir evenly with a chopstick while pouring, cool until it is not too hot, and knead it into a dough completely, then let it stand for 10 minutes.

(After the amaranth is cleaned and placed in a container, pour boiling water over the amaranth, then stir it a little, and it will turn very red. You can then take the juice. The amount of amaranth juice can be adjusted, and it can be kneaded into a soft and hard dough.)

4. At this time, you can prepare the filling, divided into 25g each. Take 25g of dough, place the filling on it, and wrap it up.