1. Make the Jinsha Custard Filling in advance, see my recipe "Jinsha Custard Filling".
2. Divide the filling into 25 grams, or 20 into pieces, and make rounds for later use.
3. Stir the milk, whipped cream, corn oil and sugar until the sugar dissolves.
4. Sift into the powder.
5. Stir until there are no particles, and let stand for 20-30 minutes.
6. Grease an 8-inch cake pan with oil to prevent sticking, and pour in the flour paste.
7. Put it in a pot of boiling water and steam on high heat for 25 minutes. (Pick it with chopsticks, it will be cooked without the white paste.)
8. Stir with chopsticks while it's hot, it won't stick to the pan.
9. Put it into a fresh-keeping bag and knead it into a smooth dough. (Knead with heat-insulating gloves to prevent hot hands.)
10. After the dough is cooled, it is divided into 25 grams into a small dough, rounded, can be divided into 19 pieces.
11. Knead the dough into a round piece by hand, and put the custard filling on it.
12. Push up with a tiger's mouth to make the dough wrap the filling, close the mouth and squeeze tightly, and roll on the thin cooked glutinous rice flour. (You can buy cooked glutinous rice noodles, or you can fry them yourself.)
13. Put in the moon cake mold (my moon cake mold is 65 grams, making 50 grams of moon cakes is completely fine.)
14. Push the moon cake mold upside down on the chopping board, fix the mold with one hand, and press the handle down 2-3 times with the other hand to release the mold.
15. Use a brush to gently remove hand powder. (The hand powder should be brushed off. Too much hand powder absorbs water and will affect the softness of the ice skin.
16. The perfect snowy mooncake is ready.
17. Full of milk flavor.
18. Keep it in the refrigerator for 2 hours before eating it for better flavor. Sealed and refrigerated for 3 days is not hard. (It must be sealed and refrigerated.)
