Cooking Steps

1. 

   Step1:Lazy quick method: put all the ice skin materials together. Mix the powder and liquid. Use chopsticks to pinch the butter into small pieces of 800W microwave oven and take it out for 3040 seconds. At this time, the butter melts. Use chopsticks to mix and mix evenl

2. 

   Step2:Put it in the microwave again. Ding for 1 minute. Stir well. Ding for another minute. Stir well. Ding for 30 seconds. Mix well and cool it until it is not hot. Then knead it into a dough and make it into ice skin dough. Wrap it with plastic wrap. Put it aside for standby (the previous method is to mix all materials, mix them well, put the lid on it and steam for 25 minutes in the steamer. Take them out and stir them evenly

3. 

   Step3:To make yolk filled eggs, add sugar and break them into egg liquid. Add cream, coconut milk and condensed milk and mix wel

4. 

   Step4:Sift in milk powder and low gluten flour and mix wel

5. 

   Step5:Add the melted butter and mix well [supplement] this cream filling recipe is usually made of custard powder. If I don't put it on, the egg flavor will be stronger and the color will be yellow

6. 

   Step6:The microwave oven will sting for 3 minutes in total. During this period, take it out and stir it every minute

7. 

   Step7:It can be used directly. It can also be naturally put in the refrigerator and refrigerated, and then used again because the filling is soft when it's first made. After refrigerated, the butter will solidify. It will become easy to shape. If it's not good to wrap, it's recommended to refrigerate. If it's necessary to do this, it's recommended to prepare the filling before it's made

8. 

   Step8:The stuffing and the ice skin are divided into 20g small dosage forms. Roll them round for standby because I tried my cartoon mold to fit 40g one. So for 20g skin 20g stuffing, if you use the moon cake mold to emboss, you can adjust the dosage according to the actual size. For example, if you use 50g one, you can use 25g skin 25g stuffing

9. 

   Step9:Take an ice dough, flatten it by hand or roll it with a rolling pin. As shown in the figure, I use a plastic wrap to press it. This can solve the problem of hand sticking that many people are worried about

10. 

    Step10:Put stuffing in the middle. The 1-1 filling ratio I use is better than the 3-7 or 4-6 filling rati

11. 

    Step11:It's wrapped. It's closed tightly. It's placed downward. Pack all in tur

12. 

    Step12:Take a wrapped dose and press it into the mold. The mold can be applied with a little butter to prevent sticking

13. 

    Step13:What it looks like when it's presse

14. 

    Step14:Just take it out. It's recommended to make it now and eat it now. The taste will change if it's really neede

15. 

    Step15:

16. 

    Step16:

17. 

    Step17:

18. 

    Step18: