1. To make custard filling: beat the eggs.
2. The frozen butter is thawed at room temperature for more than half an hour.
3. Stir well.
4. Pour the egg mixture.
5. Mix well.
6. Add sugar, starch, milk powder, then pour milk or water, and mix into a batter.
7. Pour the batter into a small pot, heat it on low heat, and stir constantly until it thickens.
8. Making ice skin: glutinous rice flour, rice flour, orange flour and milk.
9. well mixed.
10. Pour in corn oil.
11. Put it in the steamer and steam for about 5 minutes after boiling. The container for the batter can be covered or not. If it is not added, some moisture will get in and the water content of the dough will increase slightly.
12. Let the steamed batter cool at room temperature.
13. Add matcha powder.
14. Knead well.
15. The custard filling is divided into small groups.
16. The crust is divided into small balls.
17. Take a small piece of ice skin, make a nest, and put in the filling.
18. Push up gently with your fingers.
19. Gradually close your mouth.
20. Put it into the mold and compact it.
21. Buckle upside down and press down slightly harder.
22. Demoulding.
23. It's not bad for the bottom support.
24. The custard filling is very tender.
25. Put it in the fresh-keeping box if you can't finish it, and keep it in the refrigerator for 1-2 days.
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