50g glutinous rice flour, 100g glutinous rice flour, 150ML milk, 25g salad oil, 25g white sugar, 1ML each pink and yellow pigmented sesame oil, appropriate amount of cake powder (cooked rice flour); snow skin mooncakes Unlike Cantonese-style mooncakes and old-fashioned mooncakes that are high in oil and sugar and are easy to preserve, they need to be stored in a refrigerated state and have a very short storage time; the main material of snowskin mooncakes is glutinous rice flour, which is made with various fillings;

In the past few years, I have been mixing glutinous rice flour with other flours to make snowskin mooncakes, but the taste has never been very good; sift 16 grams of milk powder into 80 grams of white bean paste, and beat with a whisk Mix well, then use a spatula to mix well, wrap in plastic wrap and set aside. Sift 10 grams of matcha powder into 100 grams of white bean paste, beat well with a whisk, then mix well with a spatula, set aside. Put the rested batter into a steamer and steam it over high heat. Steam the pot for 20 minutes. Stir once during the steaming to make the ice skin cook evenly.

Mix 50g glutinous rice flour, 50g sticky rice flour, 25g corn starch, 25g low-gluten flour, 225g milk, 2 tablespoons condensed milk, 35g lard, and 50g sugar. Cover and steam in a steamer for 25 minutes. Then take it out and stir evenly, let it cool until it is not hot to your hands and knead it into a ball. Put the sago into the soup basin in advance, add an appropriate amount of water, and soak until soft. Then cut the dragon fruit and mango into small pieces and set aside. After the sago is soaked, transfer it to a large basin, add 250 grams of starch, and then knead it into a dough, then roll it into long strips and divide it into evenly sized pieces. Make a small amount, then use a rolling pin to roll it into a thick crust with thin edges. Then divide it into 30 grams,

Make it into a round shape and flatten it. Wrap 10 grams of purple sweet potato filling inside. Find the mooncake mold and rub some oil for easy release. Put the mold mouth upwards. Wrap the stuffed sago dough, then press the mold downwards on the table, press it several times and then push it out. Then put the prepared snow-skin crystal cake in the pot and steam it for ten minutes before it is ready.