1. Put all glutinous rice flour, sticky rice flour, corn flour, and salt in a container and mix well
2. Then add water and salad oil and mix well (if you make a large amount, it is best to use a whisk to beat evenly)
3. Boil water in a pot, put the batter into the pot and steam for about 30 minutes
4. In the meantime, take out twice and stir it, wait for it to be steamed, take it out and let it cool, and then knead the dough slightly to a smooth dough.
5. Wash the ingredients and prepare, diced shiitake mushrooms, and boil corn kernels, diced carrots, and green beans into a pot and set aside.
6. After the potatoes are cleaned, put them into the pot and boil directly. After the high heat is boiled, reduce the heat, and simmer until the chopsticks can be easily inserted.
7. Fry the bacon in the pan for later use, you don’t need to add oil, because the bacon itself has a higher oil content
8. The shrimps are marinated in cooking wine and ginger to remove fishy, then boiled in a vegetable oil pan.
9. Then add the blanched corn kernels, diced carrots, green beans and shiitake mushrooms and stir-fry, add a little salt and chicken essence to taste, then it can be out of the pot.
10. Cut the fried bacon into small pieces and set aside with the shrimp
11. After the potatoes are steamed, peel them, press them into a puree with a fork, add butter that has softened at room temperature, and mix well
12. Add salt, chicken essence, and pepper to taste and make mashed potatoes
13. Put the fried shrimp, bacon, etc. into the mashed potatoes. I can decide the ratio according to my preference. I basically have a 1:1 ratio of vegetables to mashed potatoes.
14. Then add the cooked salted egg yolk to make a filling
15. Counting as 250 grams of ice crust, I used 100 grams of ice crust and 150 grams of filling. I rolled out the crust and wrapped it in the filling.
16. The mold is slapped with hand powder, and the cake base is also rolled with more hand powder, pressed into the mold and knocked out (refrigerated or eaten at room temperature)
