1. Cake flour: Pour glutinous rice flour (appropriate amount) on a microwave oven turntable on high heat for 2 minutes, and the color will be slightly yellow. For anti-sticking.
2. Filling: Red bean paste filling, 55 g/serving
3. Mix milk, oil, and pure sugar powder first;
4. Pour glutinous rice flour, wheat starch, and sticky rice flour;
5. Stir thoroughly and let stand for half an hour;
6. Pour cold water into the pot and steam on high heat for 20 minutes;
7. Stir evenly with chopsticks again, as shown in the picture, it becomes ice skin;
8. Let cool and divide into 70 grams per serving.
9. Take a serving of ice
10. Put a portion of red bean paste filling;
11. Push the ice skin with both hands to wrap the filling;
12. The cake base and mold are respectively sprinkled with a layer of cake powder to prevent sticking, and the moon cake mold is directly pressed into the plate or box and pressed into shape.
13. If you don’t want to eat the finished mooncakes, you can put them in the freezer compartment of the refrigerator and keep them sealed. When you want to eat them, put them in the freezer a few hours in advance to thaw.
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