1. After the butter is softened, add sugar and beat until the color becomes lighter. Add egg yolks in portions and stir evenly
2. Then add milk and stir evenly; add lemon juice and rum and stir evenly; add orange powder and stir evenly
3. Steam in a steamer for 15 to 20 minutes, take it out every 5 minutes and stir it until it is solidified. After cooling, wear disposable gloves and knead well in the refrigerator for one hour.
4. Heat the butter, water, and fine sugar on a low heat until the sugar and oil are completely melted; after removing the heat, add milk and stir evenly; add the prepared ice powder and corn flour
5. Immediately stir vigorously until you become gluten, then put on disposable gloves and continue to knead for a few minutes until smooth. Take about a quarter of the dough and add a little strawberry powder, cocoa powder and taro powder, and knead by hand. Pink, brown and light purple dough
6. Put all the four kneaded doughs in a fresh-keeping bag and put them in the refrigerator for more than 2 hours; take out the dough, divide the dough into several small doughs of about 20 grams (the 50-gram mold I used), and divide the filling into 30 grams each Servings; take one portion of dough and one portion of filling, wrap and close
7. Roll in the hand powder (ice skin powder), sprinkle some hand powder in the mold and pour out the excess. Put the finished pie ball into the mold and press to shape it.
