Abstract: According to the basic formula and sensory score,the optimal formula of ice skin mooncake crust added mung bean starch and rock candy was studied by the single- factor and orthogonal experiments. The results showed that the factors influenced on the crust quality were sequently the ration of sticky rice: mung bean starch: non- glutinous,peanut oil content,the proportion of sugar: rock sugar,and milk powder amount. The best recipe of snow skin mooncake crust was that: glutinous rice flour 6g,sticky rice flour 3g,white sugar 2g,non-glutinous 3g,milk powder 8g,peanut oil 3g,and milk 25 g. The ice skin mooncake crust with good quality was produced at the end and the sensory score of 85 was achieved.