1. Put the butter on a plate to soften naturally and manually stir it clockwise, add fine sugar and stir in the same direction. Then beat in the eggs, beating one evenly before beating the other. Finally, add milk powder and orange powder (preferably sifted in), I choose skimmed, in fact, full fat is also fine! After adding milk powder and orange powder, stir with a spatula and press until there are no particles.
2. Bring to the stove, add water to boil, put in the paddle completed in step 1, steam for 25 minutes, open the lid in the middle and stir with chopsticks twice. If you like softer steaming, the time should be shorter. After being steamed, let it cool down in water, then knead it into a dough and put it in the freezer B, and start preparing the ice crust.
3. Pour all the main ingredients except the salad oil (the powder is best to sift in), stir evenly with a manual spatula, press until there are no particles, add the salad oil and stir. Then steam over the fire for 20 minutes. Open the lid and stir twice to increase the elasticity of the ice sheet. After being ripened, let it cool down in water and rub it into a dough. If it is very sticky, you can put it in the refrigerator for 1 hour for better results.
4. Fry some glutinous rice flour for hand powder. Heat in a non-stick pan. Put an appropriate amount of glutinous rice flour and stir fry without putting oil until the flour turns yellow. spare!
5. Take out the custard filling and ice crust from the refrigerator, and put a piece of plastic wrap on the electronic scale. Mine is 50 grams of moon cake film, so the filling and crust are each 25 grams. Put a little sticky hand on your hands, squeeze the skin and spread it out to a suitable size, put in the filling, and wrap the round. After the package is complete, press molding begins. In the end it is! It tastes better after storing in the refrigerator.
Tips:In order to make it easier to demold during pressing, evenly rub some hand powder in the mold.
