1. Mix the milk, whipped cream, sugar and oil until the sugar dissolves.
2. Pour in the flour and mix until there are no particles.
3. Pour it into an 8-inch pastry pan with oil (the oil is extra).
4. Put it in a pot of boiling water and steam on high heat for 20 minutes.
5. Use chopsticks to pick it in the middle, and it will be cooked without the paste coming out.
6. Stir it with chopsticks.
7. Put it in a safety bag, put on heat-insulating gloves, knead it into a smooth dough, and keep it in the refrigerator for 30 minutes.
8. Divide the dough into 30g each, about 16 pieces. (I only made 13 mung beans, and the rest made custard filling)
9. Mung bean paste filling is also divided into 30 grams. (Skin: filling is 1:1)
10. Take a dough and knead it into a round piece, and put the mung bean paste on it.
11. Close the mouth and roll over the thinly cooked glutinous rice flour.
12. Rub it a little longer, put it in the mooncake mold, and press it.
13. Fix the mold with one hand and press the handle 2-3 times with the other hand to release the mold. (The dough is not very sticky, so it is easy to handle.)
14. There are two kinds of custard filling and mung bean paste filling.
15. Keep it in the refrigerator for more than 2 hours before eating, the flavor is better. Sealed and refrigerated for 3-5 days is not hard.
