2. Add 13.5g of fine sugar after 13.5g of butter insulation water is melted, and stir with a scraper (the sugar does not need to be completely melted).
3. Add 3.5g of custard powder (adding flavor and color) and 13.5g of milk powder, and stir well.
4. Mash the salted egg yolk after baking and mix it with the powder above.
5. Add 26g coconut milk and stir it into a ribbon shape. Freeze in the refrigerator.
6. Then start making stuffing. 30g butter with 45g coconut milk, 45ml whipped cream, 25g condensed milk and a little salt.
7. Stir-fry the above liquid materials in a small milk pot.
8. Mix 20g milk powder, 45g corn flour, 20g custard powder and other powdery materials, then mix them with liquid materials, and stir them evenly with an egg beater.
9. Knead evenly by hand. It is better to put it in the refrigerator overnight.
10. Divide the crust and stuffing into equal parts according to each specification of 35g.
1 1, use a die to extrude moon cakes on oiled paper, and brush a layer of egg liquid on the surface of the moon cakes.
12, bake in the oven 190℃, 12 minutes, and then take out the pan.