Materials: Milk yellow filling materials, butter 25G, sugar (can be arbitrary) 40G, milk powder 15g, 50g, 50g, egg yolks 3, icing materials, glutinous rice flour 45g, rice flour 35G, chengqi.70G, milk 160g, sugar 40G, salad oil 25ML, matcha powder moderate

Practice: to do the milk yellow filling: Preparation of raw materials: butter 25g, sugar 40g (can be arbitrary), 15g milk powder, 50g chenggong powder, 3 egg yolks. Cut the butter into small pieces and soften, add sugar and beat until smooth without particles. Add one egg yolk at a time and mix well. Add egg yolks in three batches and mix well. Add milk and mix well. Stir in the cornstarch and milk powder until the batter is smooth and grain-free. To keep the batter fine, it is better to strain it.

Steam the strained batter over high heat for 20 minutes, stirring twice. Once the custard is steamed, remove from the heat and allow to cool, then knead into small balls. (I am kneading the milk yolk into each 10g size of the ball) to do ice skin: prepare the ingredients: glutinous rice flour 45g, rice flour 35g, 70g of chengqi powder, 160g of milk, 40g of sugar, 25ML of salad oil, matcha tea powder appropriate amount. Pour milk, sugar, salad oil in the basin and stir well.

Pour in the glutinous rice flour, rice flour, and cornstarch and mix well to form a thin batter. Let the batter stand for 20 minutes. Strain into another bowl. Steam in a steamer over high heat for 15-20 minutes. Stir with long chopsticks a few times in the middle until the batter becomes hard and thick. Then remove from heat and cool down, the icy skin is ready.

Take some of the white icing, add matcha powder and color the dough green. Divide the white icing into small balls of about 30g each, the green icing into small balls of about 20g each, and the custard filling into small balls of about 10g each. Flatten the white into a ball in the palm of your hand, and roll out the balls with the cream filling first. To make iced mooncakes: flatten the green icing in the palm of your hand.

Place a small ball of custard in the center. Wrap the custard filling with the green icing (push the perimeter of the green icing up slowly until all of the custard filling is wrapped and closed.) Flatten the white icing in the palm of your hand. Place the green filling in the center of the icing. Wrap the green filling like the previous step. Knead the ball of white icing slightly.

Sprinkle the molds with a little cake flour, so that the walls of the molds are also covered with cake flour, then pour out the excess cake flour and place the balls of icing into the molds. Cover the bottom of the mold with another stamped piece, and press down hard so that both sides of the mooncake are stamped beautifully. (You can also use hand pressure without covering the stamped piece.) Finally, pour out the mooncake. The mooncake is covered with plastic wrap and refrigerated for one night.