1. Prepare the ingredients for the ice sheet
2. Pour milk, powdered sugar and oil into a large bowl
3. Stir well
4. Pour the three powders into a large bowl and add the milk mixture
5. Stir well
6. Sieve 2 times
7. Pour into a container, cover with plastic wrap and let stand for half an hour
8. Steam in the pot on high heat for 25 minutes
9. Take it out and stir while it's hot
10. Knead into a smooth dough, let cool for use
11. Divide into 1 dose of 18 grams
12. Divide the pineapple stuffing into 12 g 1 small balls
13. Take a piece of the agent and use a dough cutter to make a round piece with a thick middle and a thin edge
14. Put the pineapple filling
15. Wrap up
16. Put down
17. Put a small amount of cooked glutinous rice flour in the moon cake mold, shake it evenly and pour it out
18. Put in the moon cake
19. Buckle on the table, push down the handle, and compact
20. Lift the moon cake mold and launch the moon cake
Tips:The skin filling ratio is 6:4
After the snow skin is steamed, it must be completely cooled before filling
Cover with plastic wrap when steaming to prevent steam from dripping into
The finished snowy moon cakes can be eaten after being kept in the refrigerator for several hours, and the taste will be better
