Accessories: 4 eggs, 50 grams of cooked glutinous rice flour, 80 grams of milk powder, 40 grams of dried flour, 0/00 grams of butter/kloc, and 65 grams of fine sugar.
Steps:
1, glutinous rice flour, sticky rice flour, dried starch and powdered sugar are all poured into a large bowl, and pure milk is added, and mixed and stirred evenly.
2. Add corn oil, whipped cream and syrup and mix well until you can't see corn oil.
3. Then pour into a large and shallow steaming bowl.
4. Steam in a steaming oven for 25 minutes, then take it out and cut it into small pieces for cooling.
5. When the residual temperature is not hot, you can knead the dough and knead it evenly.
6. Cook glutinous rice flour, fry it, heat it in microwave oven or bake it in oven.
7. Soften the butter at room temperature, add sugar and beat until smooth with an eggbeater.
8. Four eggs are added to the unsalted butter in four times, and the eggs should be fully mixed with the butter every time.
9. After all the milk powder and the dried powder are poured in, they are evenly mixed and there are no particles. Then they are put into a steaming oven for steaming 15 minutes, and then they are evenly stirred and steamed for 15 minutes, until the cream sauce is hardened and shaped, and then they are taken out and cooled.
10, 50g mold uses 25g of ice skin and 25g of milk yellow stuffing, and the interface of bag stuffing is tightened to press out the moon cake.