2. Add sugar into the milk and stir well. Heat it on low heat until the sugar melts. Leave the milk away from the fire when it is about to boil.
3. Pour the sieved ground flour and glutinous rice flour while it is hot.
4. Stir quickly and evenly to become batter.
5. Divide into three equal parts, add pigment sesame oil to the other two parts, stir evenly, steam in the pot for 15-20 minutes, then take it out and let it cool.
6. Soften the butter at room temperature and beat it at low speed with an egg beater until smooth.
7. Add sugar and beat until it turns white. Add the broken eggs in two or three times and beat evenly.
8. All the powders are mixed and sieved, added to the basin, and mixed into a uniform batter.
9. Steam in a steamer for about 30 minutes, taking it out every 10 minute, stirring it with an egg beater, and then steaming in the steamer.
10, stir it while it is hot after steaming, then turn it over with a rubber scraper until it is smooth and flat, wrap it with plastic wrap, and put it in the refrigerator for more than 1 hour.
1 1, divide the cooled crust and cream filling into 8 equal parts. I use a 63g moon cake mold, so the crust should be divided into 30g, and the cream filling should be divided into 33g.
12, take a cake crust, flatten it, and put a cream filling. Gently push the bag with the palm of your hand and close it, and knead it into a moon cake blank.
13, sprinkle a small amount of cake powder into the mold, put the moon cake blank in it, press it flat with your hands, and then gently knock it out, and the moon cake with ice skin is ready.