Materials:

Ingredients: milk180g, salad oil 20g, powdered sugar 50g, glutinous rice flour 45g, sticky rice flour 35g and cooked noodles 20g.

Accessories: 200g stuffing, colored powder (fruit and vegetable powder).

Steps:

1, milk and salad oil mix well.

2. Slowly add the powdered sugar and stir until it is evenly mixed.

3. Add the remaining powder and stir until it is evenly mixed.

4. After sieving, let it stand for half an hour.

5. Wrap it in plastic wrap and steam it in a pot for about 20 minutes.

6. Stir well with chopsticks after steaming. When it is not too hot, put on gloves, knead into dough, wrap it with plastic wrap and refrigerate for 30 minutes.

7. Add color powder or fruit and vegetable powder for color matching (white dough can also be used directly without adjustment).

8. Divide the skin and stuffing into 3: 2 skins, 30g fillings and 20g. Here I am demonstrating colored moon cakes. The skins of three colors are glued together, flattened and slowly put into the fillings.

9. Both moon cakes and moon cake molds are coated with cake powder, and the moon cakes are pressed and molded and demoulded. It's over.