By steaming oven recipes
<h2>Royalties</h2>
Water ground glutinous rice flour 47 g
Corn starch 20 g
Tapioca flour 10 g
Boiling water 40 g
Caster sugar 13 g
Milk 80 g
Condensed milk 18 g
Corn oil 5 g
Sand cream filling 200 g
Pumpkin powder 0.5 g
Beet powder 0.5 g
Matcha powder 0.5 g
Purple potato flour 0.5 g
<h2>Practice steps</h2>
1. Prepare the ingredients.
2: Pour 47 grams of water-ground glutinous rice flour, 20 grams of corn starch and 10 grams of tapioca flour together and mix well.
3: Melt the caster sugar in boiling water, then add 80 grams of milk, 18 grams of condensed milk, 5 grams of corn oil, stir well.
4: Pour the mixed powder into the liquid, stir well, and sift through the glass bowl.
5. Cover with plastic wrap and poke a few holes in the surface.
6: Put in the GV steaming oven, select the pure steaming mode, steam at 100 °C for 20 minutes.
7. Scrape soft with a scraper while hot, dig out and wrap it in plastic wrap and put it to cool.
8: Divide the cooled crust evenly into 4 parts.
9: Add 0.5 grams of fruit and vegetable powder to each serving and knead well into a ball.
10: Take 6 grams of dough of each color.
11: Divide the filling into 25 grams each, knead into a circle, roll out the ice skin and wrap in the filling.
12, use 50 grams of mooncake mold to press out the shape.
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