Homemade Creamy Mid-Autumn Mooncakes

Baby version of the creamy sandwich mooncakes, super tasty creamy yellow filling. 7M + supplement, no sugar, no flour, soft and sweet and good digestion.

Preparing ingredients:

Mooncake crust: purple potatoes, yams, sweet potatoes.

Mooncake filling: 2 egg yolks, 20g of cornstarch, 20g of low gluten flour, 20ml of corn oil, 20g of milk powder, 120ml of formula milk, 10g of butterfly pea flower juice.

Making Steps：

1.Glass Container Add egg yolks, cornstarch, low gluten flour, milk powder, 1/2 of the formula milk, stir well without particles.

2. Add the remaining corn oil and formula milk, stir well.

3. Pour into pan over low heat and stir constantly until a ball forms.

4. Steam the ingredients for the mooncake crust and press into a puree.

5. Knead into small balls of the same size.

6. Take the favorite color and press it into a cake, add the cream filling/purple potato ball/sweet potato ball/yam ball and roll it into a ball, put it into a mold and press it into a shape.