Custard snowskin mooncake

Ingredients

• Glutinous rice flour 50g
• Rice flour 50g
• Cheng powder 25g
• Low powder 25g
• Milk 200g
• Whip cream 50g
• White sugar 30g
• Corn oil 35g
• Eggs 2
• Butter 30g
• Cheng powder 25g
• Milk powder 20g
• White sugar 30g
• Milk 40g
• Light cream 60g
• Flour 25g

Steps

1. Melt butter

2. Add sugar and mix well

3. Add egg liquid and mix well

4. Add milk. Mix evaporated milk well

5. Sift in the milk powder, flour, and starch powder, mix well, and steam in the pot, stirring halfway, about 20 minutes

6. Let cool slightly and divide into small portions

7. Weigh the whipping cream and milk

8. Add glutinous rice flour, sticky rice flour and rice flour

9. Add corn oil, mix well and steam until cooked

10. Knead evenly while hot

11. Divide small doses

12. Wrap the stuffing into the mold

13. You can choose any pattern you like

Tips

1. The ratio of skin to filling is 1:1.