Accessories: 4 eggs, 50 grams of cooked glutinous rice flour, 80 grams of milk powder, 40 grams of dry flour, 0/00 grams of butter/kloc, and 65 grams of fine sugar.
1, glutinous rice flour, sticky rice flour, dry powder and sugar powder are all poured into a large bowl, and pure milk is added and mixed evenly;
2. Add corn oil, whipped cream and syrup and mix well until corn oil is invisible;
3. Then pour it into a large and shallow steaming bowl;
4. Put it 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 egg beater;
8. Add four eggs to the unsalted butter four times, and mix the eggs and butter thoroughly each time.
9. After all the milk powder and sodium sulfate are poured in, mix them evenly without particles. Then steam them in a steaming oven for 15 minutes, then stir them evenly and continue steaming for 15 minutes until the cream sauce hardens and forms, then take them out and cool them.
10, 50g mold uses 25g ice crust and 25g milk yellow stuffing, and the stuffing interface is tightened to press out the moon cake.
1 1, finished product drawing of mooncake with ice skin.