2, beat 2 eggs and 45g granulated sugar mixed well. Add milk and continue to mix well, then add 38g of low gluten flour, 15g of milk powder, corn starch 18g continue to mix well.
3, then the batter sifted, wrapped in a plastic bag four egg yolks crushed, add to the batter, continue to add 23g butter, low heat for frying. Mixed into a dough into the refrigerator for one hour.
4. Next, make the filling. Put in 7.5g of jerry cans and soak them in cold water.
5. 8g of coconut milk, 2g of cornstarch into another container and mix.
6, evenly crush 2 baked salted egg yolks, 22g of sugar, 60g of milk into a container, then heat and mix. Then add the mixed coconut milk, corn starch, continue to add the previous crushed egg yolks, and then add the giardiniera and mix well. Then put it in a container and cover with plastic wrap and put it in the refrigerator for an hour.
7, make the crust: 98g of butter, add 38g of sugar and then use a whisk to whip until fluffy and white. Then add 17g of whole egg, add 195g of low gluten flour, 18.5g of three flowers milk, custard powder 14g to mix. Finally, it can be frozen for one hour.
8, and then to make the moon cake, the pie crust, cream filling and flow heart filling are divided into an even ratio, for wrapping.
9, to the moon cake plastic, and then put into the baking dish, the finished product to take to the freezer for 3 hours. Then take out and spray some water, preheat the oven with Aires hot air at 200 degrees, bake for 6 minutes. Then take out and brush with egg yolk mixture. Put it in the oven for another 5 minutes, take it out and brush it with honey water. Continue to bake in the oven for 6 to 8 minutes to slightly color.
10, a light bite of fluffy crust, moist and delicate cream filling in the custard filling filled mouth, silky smooth filling also flow into the mouth, this multiple texture intertwined with the wonderful fear of few people can resist. As a moon cake, it's perfect!