Material preparation diagram

Weigh glutinous rice flour, corn flour, sticky rice flour and sugar flour and mix well. Add milk. After the condensed milk is mixed evenly with a hand mixer, add corn oil or salad oil, as long as it is odorless oil. Olive oil and peanut oil are not allowed.

Stir well, it will drift when refueling. At this time, use a manual eggbeater to suspend and stir in circles, and the oil can be mixed well.

Cover the tin foil and steam on the pot to prevent water vapor from entering. You can also use plastic wrap. Personally, I think that the plastic wrap will release toxins after heating. After the water is boiled, steam for 25 minutes.

Steamed is such a piece. You can use a chopstick knife without burning your hands after warming. Scrape a small piece in the basin and rub it with your hands with gloves until the surface oil is completely immersed.

Knead repeatedly until the surface is smooth and elastic.

Divide the stuffing into 20 to 25 grams each, and round it for later use.

Electronic scales are divided into 25g to 30g each, and parents who like glutinous rice can take 30g. The ratio of glutinous rice peel to stuffing can be 1: 1 or 3:2, which can be adjusted according to personal taste.

I forgot to shoot the last few steps of the ice skin. Please forgive me for replacing it with Taoshan skin. Rub the ice skin round and flat, and the edge is thin. Put the stuffing in the middle and wrap it with your fingers. Slowly push the skin to wrap it. The ice skin will stick with a mold. Stir-fry it with glutinous rice flour to prevent sticking.

The perfect ice skin can be made by pressing with a mold.