Custard Ice Skin How to make mooncakes

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  1.Make custard first Stuffing;
  
  
  
  
  
  
  
  
  Add 50g of sugar to the eggs, beat until the sugar is completely melted and then add 185g of milk, stir evenly!

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  2. After sieving the stirred milk and egg liquid, add 50g of orange powder.Mix well.

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  3. Melt the butter in hot water in advance into a liquid, wait for it to cool and then pour in the eggs liquid, stir evenly.

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  4.Put the stirred egg liquid into the steamer, every 3 minutes Stir once and steam for 15 minutes.

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  5. Knead the steamed custard filling into a small ball of 20g and set aside.

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  6. Mix the glutinous rice flour, sticky rice flour, orange powder and powdered sugar together.Pour in the milk, corn oil and condensed milk and stir until it is uniform and particle-free (if you are not worried about the trouble, it is best to sift the batter)

• 7.Put it into the pot, turn on the steam and steam over high heat for about 20 minutes until it is completely cooked.

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  8.During the steaming process, fry an appropriate amount of glutinous rice flour as hand powder to prevent sticking., stir-fry continuously over low heat until the powder turns slightly yellow.

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  9. Stir the steamed ice skin while it is hot with chopsticks or a spatula until smooth, and then Knead into a fine dough.

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  10. Divide the kneaded ice skin into 30g portions and roll into balls.

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  11. Dip your hands in powder, flatten a portion of the ice skin and wrap it in the custard filling.While turning, push up the ice skin, gradually seal it and make it round.

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  12.Sprinkle hand powder into the mold so that every corner of the mold is covered with hand powder , then tap off the excess hand powder, put in the wrapped mooncake embryo, and press it into shape.

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  13. After the snowskin mooncakes are wrapped, place them in a sealed box and refrigerate for 4 to 6 Let it cool within an hour and it tastes even better!