Cooking Steps

1. 

   Step1:420g glutinous rice is washed (corresponding to about 30 glutinous rice balls). Soak in cold water for one night (about 10 hours). The soaked glutinous rice is easier to crush. You can try it by hand.

2. 

   Step2:Spoon the glutinous rice into the small hole in the middle of the stone mill (one spoon of glutinous rice, 1 / 3 of the rice and 2 / 3 of the water). Grind it anticlockwise for about 7 times. Add another spoon. The milled rice slurry flows into the prepared clean container. *If there is no stone mill at home, it can be broken by a cooking machine. After putting glutinous rice into the cooking machine, add about 1 knuckle of water. If the first pulp is not delicate enough, you can beat it again or twice until there is no granule. Pour the rice paste into the cloth bag. Lift it. Put a basin under it to catch the water. Hang it overnight. Filter out the water. *If you don't want to hang it, step 13 can be simplified to buy ready-made glutinous rice flour. 300g glutinous rice flour is mixed with 200ml of warm water. A small amount of glutinous rice flour is added for many times and kneaded into smooth dough.

3. 

   Step3:The glutinous rice dumplings dried overnight are divided into 15g small dumplings (about 30 pieces). Knead it into a ball.

4. 

   Step4:Put 150g black sesame into the drain net and wash it gently and patiently. Do not stir it hard. Then turn the pot on low heat. Pour in the black sesame and stir continuously.

5. 

   Step5:Grind sesame powder - dry and cool the cooked black sesame. Put it into a blender and break it to a more delicate level. 200g lard should be cleaned, drained, and the fascia should be torn off by hand. The large ones should be cut into small pieces for use. Mix 150g of cooked black sesame powder, 25g of soft white sugar and 75g of lard oil. Refrigerate for 1 hour. *Every 5g of black sesame stuffing can be made into 50 stuffing.

6. 

   Step6:Boil water in the pot. Put in 2 salted egg yolks. Steam over high heat for about 6 minutes until cooked. Crush and sift into salted egg yolks for use.

7. 

   Step7:Melt 112G butter in water. Set aside.

8. 

   Step8:Pour 55g of custard powder, 120g of sugar powder and 55g of milk powder into the cooking bowl. Add the melted butter and mix well. Add 25g milk twice and stir well. Then add the salted egg yolk powder. Continue to stir evenly. Sift again. Pour into the glass lunch box. Refrigerate for one hour. Take out the frozen cream filling and black sesame filling respectively, and rub them into 5g circle

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