1. Add milk and powdered sugar, corn oil and mix well
2. Sift the orange flour, sticky rice flour, glutinous rice flour, and matcha powder
3. Stir and mix evenly, the matcha powder can be sifted to make it more delicate, let it stand for half an hour
4. Wrap with plastic wrap and steam on high heat for about 20 minutes. Remember to stir once in the middle. Stir the steamed dough smoothly with a spatula. Wrap with plastic wrap and refrigerate in the refrigerator for one hour.
5. Now we can start to make the custard filling, add the eggs to the fine sugar, stir and mix well
6. Pour the milk, the whipped cream continues to mix evenly
7. Sift the orange powder, all-purpose powder and milk powder and mix well
8. Add butter, put it in a pot over low heat in water, keep stirring with a spatula until it is formed, let cool for later use
9. Weigh both the ice crust and the custard filling 25g respectively, and round them
10. Ice skin wraps the custard filling, closes the mouth tightly, and rounds
11. Corn starch, pour into a non-stick pan and fry on low heat until it is slightly yellow. Just try it if there is no flour flavor.
12. Dip the rounded mooncakes into the freshly fried cornstarch, put them in the 50g mooncake mold of Xuechu, and press them into the desired shape. It will be more delicious if they are refrigerated for 4 hours.
