1. Cut the taro and purple potato into slices at a ratio of 4:1 and put them in a bowl for later use.
2. Pour in cold water, cover with damp kitchen paper towels, then put it in the microwave and heat it on high heat for about eight minutes. Remember to take it out and turn it once in the middle.
3. After the oven comes out, add milk and condensed milk, and crush them with a fork until the purple potato taro paste becomes delicate.
4. Cover the surface with a layer of plastic wrap and put it in the refrigerator.
5. Then let's do the sandwich part. Slightly mash the salted egg yolk through a sieve, add skimmed milk powder, low-fat milk, and low-fat cheese, tear off small pieces, put it in a microwave oven and heat on high heat for 30 seconds, take it out and stir well, and the low-calorie egg yolk will flow.
6. Make the crust part. Pour glutinous rice flour, sticky rice flour, orange flour, condensed milk, white sugar, and milk into a large bowl and mix well.
7. Cover with plastic wrap, tie a small hole, put it in the microwave, heat it on high heat for one minute, take it out, stir and stir, then put it in the microwave to heat for one minute, take it out, stir and stir, repeat about three to four times. You can get a slightly transparent, sticky and waxy dough.
8. After heating in the microwave, add 25 grams of butter while it is hot and let cool.
9. Make hand powder. In addition, go to a small bowl, add a little glutinous rice flour, and heat in the microwave for one minute.
10. After the dough cools, put on gloves and knead until the dough is smooth.
11. Divide the dough roughly into three parts, add a little color to two of them (cocoa powder, matcha powder, etc.), and rub them evenly with a washing method.
12. Divide the snowy dough and filling into 25 g/pieces, and knead round.
13. Take two ice balls of different colors, knead them into equal lengths, cut them in half, and take half and round them.
14. Cover with plastic wrap and roll out into thin slices.
15. Take a taro mud ball, squeeze it flat, and nest it into a small bowl, then put a spoonful of salted egg yolk in the center and wrap it up.
16. Then wrap the prepared filling with snow skin.
17. Make patterns. Dip potato flour on the surface of the prepared ice ball, poke a small hole in the center with the butt of chopsticks, and then use the back of a knife or a toothpick to evenly press a circle of patterns along the surroundings. Pull a little dough to decorate, and the mooncake is completed.
