Egg yolk and ice cream mooncakes

WHAT YOU NEED

Ingredients

120 grams of glutinous rice
Rice flour 120 grams
70 grams of wheat flour
50 grams of white sugar
80 grams of Nestle cream
80 grams of refined milk
250 ml of milk
Olive oil (or corn oil) 50 grams

How TO MADE Egg yolk and ice cream mooncakes

Steps 1 to 4

1. The three flours are poured into a large bowl, mixed with the ingredients, and finally oiled and mixed into a thin paste.

2. It is steamed separately from the water until the dough coagulates into a lump of raw flour (about 20 minutes), which must be stirred at the same time to prevent the oil and water from separating.

3. Dry until it is not hot and knead into a smooth dough.

4. The dough is left to stand for 20 minutes (cover to avoid drying out), take the egg-sized dough into slices (not too thin to avoid spilling the filling), and take a little bit of the lotus filling into the skin and lay it on top.

5. The middle is wrapped in cooked salted egg yolk (a third part is pressed into small balls) wrapped in a round soup and pressed into a mold.

6. When pressed into the mold, if it is not easy to remove the mold, it can be wrapped in a layer of hand flour (glutinous rice flour cooked in a small fire until slightly yellowed or cooked).

7. It tastes better if you refrigerate it for more than an hour after ripening.

8.