1. Pour milk, vegetable oil and sugar powder together and stir well.
2. Pour glutinous rice flour, glutinous rice flour, and wheat starch into another container and stir them evenly. Then slowly pour the mixed milk, vegetable oil, and sugar powder into the container, and stir them while pouring until they are evenly stirred.
3. Filter the mixed water slurry with a fine sieve for two or three times. After filtering, place it for about half an hour.
4. Then put it into a boiling steamer and steam it over high heat for 25 minutes. Remember to cover the surface with a layer of fresh-keeping film and place water vapor into it. Stir the steamed batter evenly when it is hot, and use it after cooling.
5. The cooled ice skin batter and the prepared filling are divided into equal portions, and the skin and filling are distributed at 6:4. For 63g ice skin moon cakes, the ice skin is divided into 38g portions and the filling into 25g portions.
6. Dip a little fried glutinous rice flour on your hand to prevent sticking. Put the ice rind on your palm and flatten it. Put the filling on the ice rind and wrap the filling with the ice rind.
7. Sprinkle some fried glutinous rice flour in the moon cake mold, put the wrapped dough into the moon cake mold, and press the shape of the moon cake. be accomplished.