Mix all the powder and sift it (this step removes the small bumps in each dough), put it in a large bowl, add sugar and mix well, add the milk in batches and stir with a manual whisk until there are no particles at all, then pour the last milk into the mixture
Pour in the salad oil and mix well. Salad oil should be weighed and poured in advance, so as to prevent it from being turned over and irretrievable
Shake the batter well, still and after steaming there will be oil floating on the surface, it does not matter
When making batter, you can put the steamer on the water and boil it, and when it is steamed, wrap the batter bowl with plastic wrap and steam it in the pot for 25 minutes
The surface of the fully steamed ice dough is very flat and there are no intermediate depressions. When the scatter inspection, the internal and peripheral color is consistent milky white with a slight sense of transparency, if it is found that the middle part is whiter than the edge of the bowl, it means that it has not been steamed thoroughly, and it will take more time. If the amount of the recipe is doubled, it should be steamed for more than 10 minutes
Place the steamed ice noodles in a large basin and gently knead the floating noodles into a dough with the back of your fingers in the form of pressing and kneading
Because the oil can sometimes be squeezed and splashed out, it is best to wear an apron and use your hands gently. Wait until there is no more oil, and then speed up and force
Hot dough will be sticky to the hand, but it can still be kneaded completely into a large dough
You can also cool the freshly steamed dough before kneading the oil. Take advantage of this time to fry the glutinous rice noodles and use them as noodles. Put the noodles in a pot and sauté over low heat
Stir-fry slowly over low heat until the flour is slightly yellow and the aroma of flour is emitted, then turn off the heat and let it cool before use
When dividing the hot ice dough, first glue the dough with your fingers
It's easy to remove the small dough by hand
Take a piece of ice dough (whatever size) and sandwich the golden cheese powder in the dough
Press back and forth with your hands to knead the powder into a dough
First knead into strips and then fold and knead again, in this way you can not stick to the hand and knead the color evenly
Knead the dough of other colors in the same way
Make the colored dough in advance, remove the size of the fingernail and knead it into a ball and then press it into small flakes, cover the part of the mold flower piece (the flower piece at this time should not be glued to the noodles), and then clean up the overflowing part
Then put the flower pieces back into the mold
Wrap up an ice skin mooncake according to the conventional operation, slightly stick to the puff noodles, put them into the pressure mold, and add more puffs to the bottom to prevent sticking
Press the pressure mold mouth closely with your hand to the place where the countertop fits, and then press the handle of the mold down to the end as much as you can, and the mold can be released