1. Put a proper amount of glutinous rice flour in the microwave oven and heat it for 2 minutes. After cooling for a while, add condensed milk and softened butter to make a thinner condensed milk filling. Spread the plastic wrap on the ice, and pour the condensed milk stuffing into the ice to freeze.

2.60 grams of corn flour and 150 grams of milk or water are mixed evenly, and heated to a translucent paste on medium heat.

3. Add sugar powder into the paste and stir well, then add 70g cooked glutinous rice flour heated by microwave oven. At this time, if the dough is too thin, you can add more glutinous rice flour and knead it into a less sticky dough.

4. Add 20g lard or other grease to the dough, knead it evenly, and put it in the refrigerator for 30 minutes.

5. Take out the dough and knead it until the earlobe is hard, knead it into long strips and cut it into 30g balls.

6. Crush the dough into skin, take out the frozen condensed milk stuffing, wrap it, round it, and roll it in cooked glutinous rice flour or shredded coconut.

================================================

Double steamed milk

1. Boil a bag of milk on a small fire, and turn off the heat when the milk is slightly crusted. After cooling, the milk is covered with a layer of milk skin.

2. A protein is broken gently.

3. Gently stir up the milk skin and pour the milk into the bowl with egg white, leaving the milk skin intact at the bottom of the original bowl.

4. Stir the egg white, milk and sugar until the sugar melts, and then pour the milk back into the bowl with milk skin.

5. Wrap with plastic wrap and steam for 5 minutes.

=================================================

Mid-autumn festival special program-frozen moon cakes

The content of Betty's Kitchen this month is still quite operable. I wanted to use my rest time today to do more small things at home, but I was told that I would have a meeting in the afternoon. Damn it! Every meeting is held on a rainy day when I rest! Therefore, we can only choose the simplest moon cakes to make in the morning rush.

Ingredients: 250G glutinous rice flour, 250G milk, 60G butter, appropriate amount of sugar, appropriate amount of bean paste or other fillings (I made 20 small moon cakes with these materials).

Practice: 1. Stir-fry glutinous rice flour in a clean and dry pot until it is slightly yellow, take out 15G flour and leave it as cake powder to roll outside the moon cake, and heat the rest with 2. Milk+butter+sugar, stir until boiling. I took the liberty of adding some vanilla extract, which was very sweet.

3. Add the cooked milk to the fried glutinous rice flour several times, mix well and knead it into a smooth dough while it is hot. Then cover with plastic wrap and wake for 15 minutes.

4. Divide the proofed dough into even balls and wrap them in bean paste like jiaozi. I forgot to take a picture of my bean paste. My honey orange peel is added to the red bean paste, which has a strong orange flavor and is delicious!

5. Let the small dough wrapped with stuffing roll in the cake powder reserved in front, and then enter the mold to bend and shape. Finally, cover with plastic wrap and refrigerate for 30 minutes.

sticky bean bun

Boil the red beans in a pot until they are mashed with a spoon, then add white sugar, which can be added according to personal taste, and then stir with the red beans to make a paste. Wrap the red bean paste with glutinous rice flour (glutinous rice flour with appropriate amount of water) and gently press it into small cakes, which can be fried or steamed.