Cooking Steps

1. 

   Step1:Make cream filling first. See the list of accessories for the materials.

2. 

   Step2:Add sugar to the egg. Beat well until it is saccharified. Add milk. Beat well.

3. 

   Step3:There are two ways to do this. One is to add egg milk to the flour. A small amount of egg milk is mixed several times. Or put the flour into the egg milk. Mix evenly. I admire the first method.

4. 

   Step4:Add butter at last. It doesn't matter if it doesn't melt. Just cut into small pieces and put them into the batter.

5. 

   Step5:Prepare the steamer. Steam it for 20 minutes after the water is boiled, but stir it every 5 minutes or so to prevent the paste from caking. The interval can be controlled by yourself.

6. 

   Step6:Steam well out of the pot. You can pour it out without scalding. Just rub it. It's not sticky. Because there's oil. Round it up in 20 grams. The cream filling is ready.

7. 

   Step7:Make ice skin below. See the main material list for materials. This is Jun's recipe. I think it's very good. The main refrigerator will not be hard after refrigeration. It's still very sticky.

8. 

   Step8:Mix the oil, milk and sugar powder. Pour a small amount of them into the mixture of glutinous rice flour, glutinous rice flour and clear flour for many times. Mix evenly. There is no powder block for the target.

9. 

   Step9:The batter is sifted. There is no powder left. The powder will directly affect the taste.

10. 

    Step10:Leave the batter for 30 minutes. Cover with plastic wrap. Steam for 25 minutes.

11. 

    Step11:In the middle of the steaming paste, first make the hand flour. Take some glutinous rice flour and put it into the non stick pot to fry. Stir over a small heat until the flour is slightly yellow and fragrant. Taste it and there is no smell of raw flour. The hand flour is good. Put it in a cool place. I saw someone tinkle in the microwave oven. But I was burnt. I'd better stir fry it honestly. I can always master the progress.

12. 

    Step12:The steamed batter is stirred with chopsticks while it's hot. It's difficult at first. Slowly, until it's smooth and even. It's a hard work.

13. 

    Step13:Cool the ice rind and rub it in 30 grams.

14. 

    Step14:Before starting to pack moon cakes, first take some hand powder and sprinkle it into the mold, then pour it out. Especially, make sure that the flower pieces fully contact the hand powder and keep the pattern clear. Otherwise, the moon cakes that are made will not fall off the flower pieces. They are easy to break. I failed one. That's why. So I'd like to remind you.

15. 

    Step15:It's time to pack moon cakes. Take the powder to prevent sticking. Take the ice skin. Flatten it. The middle is a little thick. Pack in the cream filling. Close the mouth. Slowly. Make more. Put it into the mold. Press it into shape.

16. 

    Step16:Put the moon cakes in the refrigerato