Cooking Steps

1. 

   Step1:1. First of all, we will make Jinsha cream filling. Steamed salted egg yolk in advance and let it cool.

2. 

   Step2:2. Crush the steamed egg yolk.

3. 

   Step3:3. Pour eggs, sugar, milk and cream into a small pot.

4. 

   Step4:4. Stir evenly.

5. 

   Step5:5. Then sift in low gluten flour and Chengfen.

6. 

   Step6:6. Stir evenly.

7. 

   Step7:7. Put the salted egg yolk and butter into the small pot.

8. 

   Step8:8. Heat the small fire slowly until it is lumpy, then take it to one side and put it aside for cooling. The filling of Jinsha cream is ready.

9. 

   Step9:9. Next, make ice skin. Pour milk, sugar powder and corn oil into the basin and stir evenly.

10. 

    Step10:10. Sift in the powder.

11. 

    Step11:11. Stir to dry powder free. Keep still for 20 minutes.

12. 

    Step12:12. Steam in a steamer for 15 minutes.

13. 

    Step13:13. Steam it and knead it into dough.

14. 

    Step14:14. Take 60g of dough and add a little Matcha powder to knead it evenly. Knead the ice skin of two different colors into long strips.

15. 

    Step15:15. Rub them together irregularly. Regrind them into long strips.

16. 

    Step16:16. Divide the ice skin into 10 parts. One part is 25g. Jinsha cream filling is divided into 10 parts. One part is 30g.

17. 

    Step17:17. Flatten an ice sheet.

18. 

    Step18:18. Put on a yellow filling of Jinsha milk.

19. 

    Step19:19. Close up slowly.

20. 

    Step20:20. Put it into the kitchen moon cake mold.

21. 

    Step21:21. Press it gently and then push it out.

22. 

    Step22:Finished product drawin

23. 

    Step23:Finished product drawin

24. 

    Step24:Finished product drawin

25. 

    Step25:Finished product drawin