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1. Put 25 grams of glutinous rice flour, 25 grams of sticky rice flour, 15 grams of orange flour, 15 grams of corn oil, 25 grams of sugar, 15 grams of condensed milk, and 115 grams of pure milk into a bowl. Steamed in 20 minutes.
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2. There is no white substance inside to indicate that it has been cooked thoroughly. Take it out of the pot and stir it with chopsticks to help dissipate heat. Waiting for the cooling time can be used to make custard filling.
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3. Wear disposable gloves to prevent sticking, and knead the glutinous rice dough that is cold to not hot until it is soft and uniform, and fully absorbs the oil. To add color, add the right amount of coloring in this step and knead into the dough.
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4. Divide the glutinous rice dough and the custard filling into 9 25g/pieces each, and knead them into rounds for later use.
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5. Take a piece of glutinous rice dough and knead it smoothly and flatten it into a concave round dough sheet, and put the custard filling on it.
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6. Slowly push up with the mouth of a tiger, pinch and close the mouth.
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7.
Roll into a cylindrical shape, roll in the cooked glutinous rice flour, let it stick with a thin layer of flour, and pat off the excess flour.
Cooked glutinous rice flour: stir-fry glutinous rice flour in a non-stick pan until slightly yellow.
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8. Put it into the mold with the closing side facing out.
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9. After pressing and forming, gently demould, and the snowy mooncake is ready, and it is best to put it in the refrigerator.
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