1. Pour the salad oil, pure milk, and condensed milk together, and use a whisk to mix evenly
2. Pour glutinous rice flour, orange flour, sticky rice flour, and powdered sugar together and stir evenly
3. Sift all the flour, pour it into the liquid in three times, stir evenly until there are no particles, and then cover the lid and steam the batter on a high fire for 30 minutes
4. During the period, the custard filling and red bean filling can be divided into 15g each (the custard filling and red bean filling are bought, or you can make it yourself. The red bean filling is made by rolling red bean honey into a half puree. Personally think the red bean paste is too greasy , Red bean honey tastes better)
5. The steamed batter is hot and divided into two 100g, one of which is added with 3g of cocoa powder, the other with matcha powder, and the rest is about 200g without adding anything. The original snowy mooncake is made. The made snowy skin needs to be wrapped in plastic wrap. Put it in the refrigerator for 30 minutes.
6. Divide the ice skin into 25g each, and try not to touch the air to prevent it from hardening. Fill the bread with red bean paste or custard filling, and put the finished snowy mooncakes in the refrigerator for a few hours before eating.
