Best Recipe for Coconut Mooncake Filling: Milk Coconut Filling: Butter 100g, Coconut 200g, Low Flour 50g, Egg White 100g (about two eggs), Sugar 65g.Pie Crust: Converted Syrup 150g, Flour 200g, Vegetable Oil 60g, Alkaline 2g, Salt 1g.Steps are as follows:

1, 100g butter, 65g white powdered sugar. Whip together.

2, pour 100g whole egg mixture.

3, continue to whip evenly.

4, pour 200g of coconut and 70g of low-flour, mix well, put into the refrigerator for half an hour will be a little harder.

5, roll into a 38g ball, and put into the refrigerator.

6. For the mooncake crust, add 150g of syrup, and 2g of almond water.

7: Pour in 60g of vegetable oil and mix well.

8. Sift in 200g flour (100g low flour + 100g medium flour) and sprinkle 1g salt.

9. Knead the dough and let it rest for 1 hour, then divide it into 15g portions.

10: Roll the mooncake pastry into 12g balls.