1. Add the milk powder to the milk, and the milk completely melts the milk powder and mixes evenly.
2. Add the blended oil and mix well.
3. Then add the powdered sugar and mix, and wait for the powdered sugar to melt.
4. Sift in glutinous rice flour and stir.
5. Sift in the rice noodles and stir evenly.
6. After stirring evenly, put it in a boiling steamer.
7. Cover the pot to prevent water vapor from falling into it, and steam the pot on high heat for 10 minutes with a lid.
8. Turn off the heat after 10 minutes and stir evenly to prevent uneven heating.
9. Cover and steam on high heat for 30 minutes, then take it out and let cool.
10. Live into a ball, into snowy mooncake skin for later use.
11. The pumpkin is steamed and filtered to get the puree, the pumpkin puree is placed in the microwave oven for a few minutes, and the water is removed. Take a snowy mooncake crust and add the pumpkin puree and mix it evenly to form a yellow mooncake crust for later use.
12. Filling: Remove the red peanuts and sunflower seeds, fry them and break them, add honey and rose sauce to make fillings for later use.
13. Divide the filling into 10 equal portions.
14. The two-color mooncake crust is also divided into 10 equal parts.
15. Press the two-color dough together and make a round cake for later use
16. Cook rice noodles for later use.
17. The snowy mooncake crust made into a garden cake.
18. Wrap the fillings and gather the crust.
19. Tuan into a ball. Glue cooked rice noodles.
20. Put it in the moon cake mold, flatten and compact it gently.
21. Knock left, knock right, knock out moon cakes.
22. Make all moon cakes in the same way, put them in the refrigerator and eat them, and they will taste better.
