1. Put all the ingredients except rose sugar and bean paste into a microwaveable container
2. Stir evenly, sieve and let stand for 30 minutes
3. Divide the rose sugar and red bean paste into 45g each
4. Put the static batter into the microwave for 4 minutes, take it out and knead it into the dough, put it in the refrigerator until it cools, take out 30g each of the ingredients
5. Wrap the fillings into the snow skin, dip the cake powder into the mold, and press
6. It's better to finish refrigerating
