Custard Snowy Mooncakes
1.
Mix glutinous rice flour, cornstarch, milk, and sugar, without granules.
2.
Put 1 drop of food coloring and mix well. (If you don't like it, don't let it go.)
3.
Pour it into an 8-inch cake pan coated with corn oil, put it in a hot pot, and steam for 20 minutes on high heat.
4.
Use chopsticks to pick it up and look at it. It's all set and cooked.
5.
Stir in the butter while it's hot.
6.
Put it in a fresh-keeping bag, put on heat-insulating gloves, and knead it to absorb the butter and make the dough bounce. After kneading, it is sealed and kept in the refrigerator for more than 30 minutes. I refrigerated it for one day, and made it the next day. The skin is still very soft.
7.
Divide the skin into 25 grams each.
8.
The custard filling is divided into 30 grams each. See my recipe "custard filling".
9.
Dip the skin with hand noodles (cooked glutinous rice noodles) and squeeze them into round pieces. (The skin is very sticky, it is best to wear disposable gloves, hand powder must be.)
10.
Put the custard filling.
11.
wrap up.
12.
Roll the dough into an oval shape, put it in a cake mold, and press it a little.
13.
Fix the mold with one hand, press the handle 2-3 times with the other, then release the mold, and use a brush to remove the powder.
14.
It's all set up soon, and it will taste better after putting it in the refrigerator.
15.
The outer skin is soft.
16.
Custard is sweet and fragrant.
17.
I packed it in a box and sent it to my friend. My friend's daughter ate 3 of them at once. I loved it too much.
