1. Prepare materials.
2. Add 40 grams of sugar and 30 grams of condensed milk to 220 grams of milk.
3. Heat in a microwave oven to melt the sugar.
4. Put 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 25 grams of orange flour, and 25 grams of low-gluten flour in a large bowl, add warm milk and stir well, then add 30 grams of corn oil and stir well, and wake up for 20 minutes.
5. Sift the prepared batter twice, then cover with plastic wrap, put it in a steamer, and steam for 30 minutes. Stir it with chopsticks to prevent precipitation and separation of water due to the batter.
6. Stir the steamed ice crust with chopsticks until it is smooth, knead the steamed dough repeatedly while it is hot, and put it in the refrigerator for 2 hours after it is cold.
7. Use a kitchen scale to weigh the ice crust and custard filling according to the weight of 20 grams of dough and 30 grams of filling.
8. Go to a weighed ice sheet and squash the ice sheet in the palm of your hand.
9. Put a custard filling.
10. Clamp the ice skin with the tiger's mouth to wrap the custard filling and push it up slowly. Until all wrapped up and closed. After wrapping, use your hands to make a small ball.
11. Put the finished moon cake ball into the mold and compact it by hand.
12. Squeeze the moon cake out of the mold, and the snowy moon cake is ready. Put the prepared moon cakes in the refrigerator and refrigerate them overnight before you can eat them.
Tips:1. Be sure to cover the bowl with plastic wrap when steaming ice skins, otherwise it will cause excessive moisture and sticky hands and difficult to operate.
2. Thanks to the recipe provider, I reduced the amount of sugar a little. Basically, this recipe does not use cake powder because it is not very sticky. 3. I will introduce the production process of custard filling later. Can't wait to see my log.
