1. Soak the red beans overnight, boil them in water, add sugar while hot, stir until the sugar melts, let cool and set aside.
2. Stir-fry the flour in a dry pan over low heat at least slightly yellow, and let cool for later use.
3. Wash the moon cake molds, dry them for later use, and install the embossed pieces you like.
4. Pour the milk into a bowl and place the microwave on high heat for 40 seconds.
5. Add white sugar to the heat and stir until the sugar is completely melted.
6. Pour glutinous rice flour, wheat starch, sticky rice flour, and corn oil into the milk, stir evenly, and sieve to ensure that the powder slurry is not granular.
7. Bring to a boil and steam for another 20 minutes. Let cool and set aside.
8. Divide the steamed and cooled vermicelli into 6 equal portions, and flatten them with your hands.
9. Spoon a spoonful of red bean paste onto the noodles and wrap it like a bun.
10. Dip the wrapped dough with the fried flour.
11. Put the smooth side into the mold, compress the dough with your hands, and press it out.
Tips:The prepared snowy mooncakes are more delicious when placed in the refrigerator~
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