Custard Snowy Mooncakes
1.
Orange flour, sticky rice flour, water milled glutinous rice flour, powdered sugar in a bowl
2.
Add milk condensed milk corn oil and stir until no oil is visible
3.
Sieve again and steam in the pot for about 20 minutes
4.
Mash it while it's hot, put it in your hands and knead it into a ball
5.
Stir-fry glutinous rice flour until slightly yellowed to make anti-sticky cake flour
6.
Add sugar and milk to the eggs and mix well
7.
Then add flour, milk powder, cornstarch and melted butter to mix well
8.
Sieve and pour into a non-stick pan over low heat and heat
9.
Keep frying until it can form a dough and divide it into 25 grams.
10.
The crust dough can be mixed with purple sweet potato powder and divided into 8 equal parts
11.
Press the pie crust into thin slices and wrap it with a filling, pinch tightly and close the mouth
12.
Roll a circle of cake powder and put it in the moon cake mold to make a beautiful pattern and send it to the refrigerator to refrigerate for 2 hours. It is better to eat
Tips:
①After the cake crust is steamed, use chopsticks to poke the inside without dry powder and it will be cooked. ②The custard can't be over-fried, and the oily filling is not suitable for snowy moon cakes. Can you leave me a message if you have any questions?
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