The last time I used Little Red Book, I saw that the cheese snow skin mooncakes were popular recently. I had all the ingredients at home, so I tried to make them. It was very delicious. It tasted full of cheese. The snow skin was softer than I thought. The skin is soft when taken out.

Filling:

- 80g blueberry jam

- 200g cream cheese

Step 1: Soften the cream cheese, then add the blueberry sauce and mix well, then put it in the refrigerator for at least an hour, then take it out and divide it into 10 equal parts, round it, and put it back in the refrigerator (I put a box of 225g cream cheese directly )

If there is no blueberry jam at home, you can add other fruit and vegetable powders, such as matcha, purple potato powder, strawberry powder, etc., but remember to add sugar. If you don't have fruit and vegetable powder, you can also put cranberry dried fruit, raisins, or Oreo cookies

Ice skin:

- 40g glutinous rice flour

- 30g clear powder

- 30g sticky rice flour

- 180g milk

- 45 grams of sugar

-20g corn oil

Step 1: Mix all the above ingredients until there are no particles, then sieve 2 times and steam in a pot for 20 minutes (remember to wrap the surface with plastic wrap, then poke holes with a toothpick)

Step 2: After the flour is steamed, let it cool for a while, then put on gloves and knead the dough until the surface is smooth

Step 3: If you want two colors, divide the dough into two parts, then add fruit and vegetable powder or food coloring to one part, knead the dough, and color it evenly. If you don't need two colors, you can directly white. Divide the dough into 10 equal parts.

Step 4: Finally, flatten a portion of dough to wrap a portion of the filling, and then use a fuzzy (I use a 50g mold) to press the pattern. Remember to brush the mold with a little cooked glutinous rice flour or other cake flour that can be eaten directly, so that it can be easily demolded. 

Friends who are interested can try it, this ice skin is really soft and glutinous and delicious 😋.

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