1. Weigh all kinds of flours, pour all flours except cake flour into a large bowl and mix well, slowly add milk and mix into a thin batter (the batter should not have particles), then pour in corn oil, mix well, and mix well. Let the thin batter stand for 30 minutes.
2. Boil water in the pot, put the thin batter into the pot over water, stir for 2.3 minutes, cover with plastic wrap, cover the pot and steam on high heat for 25-30 minutes.
3. Use chopsticks to stir the steamed pasta into a dough in one direction and let it cool.
4. Knead the cooled dough repeatedly to form a smooth dough. Cover the dough with plastic wrap and put it in the refrigerator to relax for more than 40 minutes. The ice dough is ready.
5. Weigh the ice crust and taro paste into small balls each weighing 25 grams. (I use a 50g mold, which can make 24.)
6. Put the snow skin on the palm of your hand and squeeze it, put in small balls of taro paste, and wrap the taro paste with the snow skin. (Slowly push up the periphery of the snow skin until the taro paste filling is completely covered and closed)
7. Roll the wrapped sorbet in the cake powder, put it in the moon cake mold, and press it firmly on the table to push it out.
Tips:1. Milk should be slowly added in portions. 2. The corn oil must be weighed first to prevent it from being overwhelmed and irreparable. 3. Wearing disposable gloves is not only hygienic but also easier to operate, and the skin will not stick to the gloves.
