2. Boil water in the pot with high fire, stir while steaming until the temperature rises to about 40 degrees, then cover the pot with high-temperature plastic wrap and steam for 20 minutes (plastic wrap is used to prevent water vapor from entering).

It is beige after steaming, like lard, and it doesn't matter if there is a lot of oil slick on it.

4. Cool enough not to burn your hands. Wrap disposable gloves and knead the steamed flour into dough. Knead for a while, and all the oil will be absorbed. Knead and put it in the refrigerator for 2 hours or overnight the next day.

5. You can stir-fry the cake powder in the process of ice crust refrigeration. This is the process of frying a small bowl of glutinous rice flour in a pot without water or oil. The fried flour is a little yellow, so you can search online. It's simple. This kind of flour is used for anti-sticking and must be available.

6. Frozen ice skin is easier to operate. The ratio of ice crust to stuffing is 3:2, and the operation is simple. I use a 75g mold, and the ice skin is 43g to 45g stuffing. According to the gram weight, separate the skin from the stuffing. Bake the yolk in the oven 170℃ for 6 minutes, take it out and cut it in half. Otherwise, it's a little big. The total weight of egg yolk wrapped in bean paste is 30 to 32 grams.

7. Packaging starts from the bottom. Take a piece of flour, stick some cake powder on the chopping board and put the stuffing on it.

8. Wrap the bag with a full mouth.

9. Finally, closing and rounding up

10. Wrap a layer of cake powder.

1 1. There is a layer of cake powder on the mold. Carefully put the dough into the mold and press the edges with your fingers to make sure that every pattern is printed well.

12. Finally, press the mold on the chopping board again and push it out carefully. This is the first type, which is easy to demould and has clear patterns.

13. Pink is to add a little red rice flour to the dough and knead it into this color.

14. It's all ready, and you can eat it in the refrigerator for a while. Very elastic, waxy, and the filling is very layered.

15. Finished product

16. Wrap it and give it to friends to eat together.