Cooking Steps

1. 

   Step1:Make the cream filling first. Soften the butter at room temperature. Add in the sugar and stir evenly. Add the egg in three times. Each time, wait for the previous part to fuse completely before adding the next eg

2. 

   Step2:Pour in the milk and mix well. Then add the milk powder and low gluten flour respectively. Sift twice. Put them into the steamer and steam for about 15 minutes until the water is completely dry. Take them out and cool them and refrigerate them for 1 hour

3. 

   Step3:Making of ice skin - mixing milk, salad oil and sugar evenl

4. 

   Step4:Add glutinous rice flour, glutinous rice flour and Chengfen, mix well. Sift twice. Cover with plastic wrap and let stand for half an hour

5. 

   Step5:Put it in the pot and steam for about 20 minutes. Knead it evenly after cooling. Put it in the refrigerator for standby

6. 

   Step6:Take it out. Divide the cream filling into 75g of small agent. Knead the ice skin into 45g of small agent

7. 

   Step7:Start packing. Flatten the ice skin and wrap it with cream stuffing. Take it back slowly with tiger mouth

8. 

   Step8:Then stick some flour (put some baked glutinous rice flour on the moon cake mold in advance to prevent sticking

9. 

   Step9:Then put the moon cake and press it flat. Pour it ou

10. 

    Step10:Pack and refrigerat