Homemade snowy mooncake crust

Let me share with you the successful and reliable method of making snow skin moon cake crust at home: although the snow skin premix bought in the market is very convenient, but the taste is not as good as that made by yourself, it is sweet but not greasy, hygienic and visible, and it tastes more secure and healthier! Sharing is a kind of happiness ❤️

Ingredients

Glutinousriceflour 62 gram

Stickyriceflour 55 gram

Flour(canalsobereplacedbycornstarch) 28 gram

Milk 250 gram（ trensu pure milk， just a small box of packaging）

Sugar 35 gram

Cornoil(saladoil) 28 gram

Cooking Instructions

Mix the milk, oil and sugar first.
Add glutinous rice flour, sticky rice flour and flour to the mixed liquid, and stir well.
Sift two to three times and let stand for 10-15 minutes.
After the steamer boils the water on high heat, turn to medium-low heat for 25 minutes, and it is OK. (Note: Cover with plastic wrap before steaming to prevent water from falling into the basin)
Stir with chopsticks until smooth, find a basin with cold water and let it cool down.
Let it cool and knead it into a ball, (be sure to knead the oil floating on it)
After cooling thoroughly, seal the package, put it in the refrigerator, take it out and make it whenever you want to eat, it will not become hard for about three days, soft, very good
I pad it with silicone oil paper and wrap it together to prevent the bag from sticking.
Yin Xuepi mooncakes need hand flour, that is, fried glutinous rice noodles, (stir-fry for about 3-5 minutes on medium-low heat, glutinous rice noodles turn yellow and then have a taste of cooked glutinous rice noodles)
This is a finished 50g snowy skin mooncake, homemade taro puree, super delicious. 20 grams of skin, 30 grams of filling
Seal and bag in the refrigerator