1. Mix all the main ingredients evenly and let stand for 30 minutes
2. At this time, 30g of glutinous rice flour is fried, which is cake flour
3. Pour the set batter into a greased pan and steam on medium-high heat for about 20 minutes
4. Weigh 2g cranberries and 23g custard
5. Knead the custard and cranberry to make a round
6. Let the steamed dough cool to warm and knead until smooth and elastic
7. Divide the dough into 13 pieces, 25g each
8. Take a snowy skin and press it flat, and put on custard cranberries
9. Slowly push the tiger's mouth upwards, close the mouth tightly, and round it
10. Sprinkle the mooncake ball with cake powder, and sprinkle the mold with cake powder to form a shape
11. I can't help but take a bite when I'm done!
Tips:Snowy mooncakes taste better after being refrigerated; they can be stored for about 3 days in refrigeration
