There are too many recipes about mooncakes with ice skin. At the beginning, I chose the formula of rainbow ice-covered moon cakes in the wind. Her prescription is simple and clear, and there are more detailed illustrations. According to her prescription, I succeeded in doing it at once, and I feel that I have surpassed the original in appearance (a bit silly). Maybe the imitation went so smoothly that it felt a little incredible. I started trying other people's prescriptions again (I just like to toss and turn).

I chose Junzhi's prescription for the second time. The recipe of Rainbow in the Wind is slightly different. Jun Zhi emphasizes that three kinds of flour should be used for ice-covered moon cakes: glutinous rice flour, sticky rice flour and orange flour. There is no sticky rice noodle in Rainbow's recipe. I began to imitate Junzhi's method, and an incredible problem came up. The ice skin I made is wet and soft, so it can't be molded in the mold. Do it again, it's still the same. Why are you pinching this? I believe Junzhi's prescription is not wrong. What's wrong? I still have a mystery.

After studying their recipes, I decided to combine them into one, which will be my own recipe for making iced moon cakes. Finally, I modified Junzhi's recipe according to my own understanding of mooncakes with frozen skin. I think it's called ice-skin moon cake because of its shape. Ice skin, ice skin, is definitely a metaphor. Its skin is as crystal clear as ice, and it tastes fresh with a bite. This is similar to the texture of steamed powder, which has a shaping effect and does not taste like glutinous rice cake. So I increased the amount of milk powder and reduced the amount of milk, so that the ice skin could become harder and thicker.

As a result of changing the recipe, I made my ideal moon cake with iced skin.