1. Pour the oil and milk into a bowl, add powdered sugar and mix well;
2. Pour in glutinous rice flour, sticky rice flour, and orange flour and stir evenly;
3. Use a strainer to filter the stirred batter;
4. Cover with plastic wrap after standing for about 30 minutes;
5. Put it in a pot and steam for about 25 minutes;
6. After spreading the steamed batter with a spatula, it will not be hot to your hands, then wear disposable gloves to knead the batter until it is smooth and it will be ice skin;
7. If you want to make colored ice crust, you can divide the ice crust into 100g dough in this step, add color powder separately, I made matcha and cocoa flavor, divide the dough into 3 parts, of which 2 parts are added separately 3 grams of cocoa powder and matcha powder, knead until the dough is uniform in color, and cover with plastic wrap to prevent the ice skin from drying out.
8. Start to make the custard filling, add the eggs to the fine sugar and beat them evenly with a manual whisk;
9. Add milk and whipped cream and mix well;
10. Mix flour, orange powder and milk powder and sieve into 8 and mix well;
11. Add butter
12. Bring the water to a boil, stir the mixed batter over the water, and stir continuously with the spatula to prevent large pieces from agglomerating, stir until it becomes dry;
13. Cover with plastic wrap and use it after cooling;
14. Prepare the moon cake mold and divide the custard filling and snow crust into 25 grams each;
15. After applying a thin layer of salad oil to the flower and mold with a brush, fasten the flower;
16. Wrap the filling with snow skin to close the mouth;
17. Put it into the mold and press it into shape. You can eat it directly or put it in the refrigerator for several hours to get a better taste.
Tips:Take an appropriate amount of glutinous rice flour into the pot and fry it, and then it can be used as a hand powder for anti-sticking.
I used a 50g moon cake mold with a 1:1 ratio of skin to filling.
