1. Mix all the snow skin materials into a batter, steam in water for about 25 minutes (depending on the thickness of the batter)
2. After steaming, stir and cool down. After a little cooling, divide into 10 portions, each about 33 grams
3. Set the butter at room temperature to soften, and beat with a whisk at low speed until smooth
4. Add in caster sugar and beat until white
5. Add the eggs in two (one at a time) and beat evenly
6. All the powders are mixed and sifted into the pan and mixed into a uniform batter
7. Steam on the steamer for about 20 minutes, open the lid once in the middle, stir with a whisk, and then steam on the steamer
8. After steaming, stir while it is hot, then knead it into a smooth dough shape when it is not hot, wrap it in plastic wrap, and keep it in the refrigerator for more than 1 hour. (Please pay attention to this place, don’t wait until it is completely cooled. Up)
9. Put the glutinous rice flour into the microwave for 3 minutes to make hand powder, then take it out and let it cool before use
10. The custard filling is divided into 20 grams each and rounded, and the ice skin is divided into 11 portions, each about 33 grams, and the durian meat is cut into small pieces of about 10 grams.
11. Flatten the custard filling, wrap it in durian, then close the mouth and round, flatten the dough, wrap it in the custard durian filling
12. Close the mouth and round, roll the hand powder, put it into the mould and press it tightly, unmould it, and put it in the refrigerator for one hour.
