Red bean soup Iced Skin Moon Cake

1. Sift glutinous rice flour, sticky Rice noodles and clarified noodles for standby

2. Mix the milk, sugar, condensed milk, and corn oil evenly

3. Pour the powder from step 1 and mix it into a paste like texture

4. Filter it again and let it sit for half an hour

5. Cover the bowl with plastic wrap and steam for about 30 minutes

6. After steaming, stir with chopsticks to dissipate heat

7. Put the dough into the bread maker and stir for 15 minutes (you can also wrap it in plastic wrap and knead it evenly)

8. After kneading evenly, wrap it in plastic wrap and refrigerate for more than 2 hours (longer time is better for operation)

9. Before making, make colored dough: Take two small pieces of dough, put cocoa powder and matcha powder in them respectively, wrap them in plastic wrap and knead them evenly for later use (the amount of dough is determined according to your own needs, I have 30g each)

10. Sprinkle some cooked powder on the mold flower pieces in advance, then take a small piece of matcha dough and press it into a thin sheet, covering the required part of the mold flower pieces

11. Put the flower pieces back into the mold again

12.50g mooncake mold, packed in a 1:1 ratio (25g dough and 25g filling). Red bean soup: http://home.meishichina.com/recipe-191746.html

13. Stick on the cooked powder, put it into the mold, invert it, press it hard, and release it from the mold. The same procedure applies to other colors

Once it's ready, you can eat it. Of course, putting it in the refrigerator for refrigeration will make the taste more elastic, but I like to eat the freshly made texture, it's soft and sticky, and the taste is great!