As the name implies, cream stuffing is mostly made of egg yolk and milk. As a kind of stuffing, milky yellow stuffing can be used to make moon cakes. Cream yellow stuffing tastes sweet, and making moon cakes can also be liked by many children. There is a certain skill in making cream yellow stuffing, and it is not easy to make a very fragrant taste. Here's how to pour milk and yellow stuffing.

Quicksand cream filling:

Pour custard powder, powdered sugar and milk powder into The Mixing Bowl in turn, then add melted butter (beaten by microwave oven) and gently knead evenly.

Then pour milk in several times, stir it into paste, add chopped salted egg yolk, stir it evenly, sieve it, pour it evenly on a rectangular fresh-keeping box or tray, and refrigerate it for 3 hours to a day.

Refrigerate well, cut into appropriate cubes (blanch with hot water, dry quickly, and cut well), put them on the tray at regular intervals, put them in the refrigerator, and refrigerate for 3 hours to a day. Every refrigerator is different, and the cooling time is different. ).

Face:

Pour in medium gluten flour, sugar and baking powder at one time and gently knead.

Then add yeast powder (melted in warm water) and lard. Add a small amount of water several times and knead into a smooth dough.

Cover the towel again and wake up 10 minutes.

Knead the dough into long strips, cut it into small portions, knead it a few times, and let the air out.

Turn it counterclockwise with a rolling pin and roll it into a round dough.

Put a cream in the center of the skin and wrap it. The seal must be sealed tightly! !

After the water is boiled, put it in a steamer and steam for 10 minute. Turn off the heat and stew for 3 minutes.