1. Butter softened at room temperature
2. Put the sugar, milk powder, custard powder, corn starch, condensed milk, whipped cream, coconut milk, and softened butter in the basin in turn, and use a manual whisk to fully beat it to become a smooth paste without particles
3. After the water in the steamer is boiled, turn to low heat. Put the mixed custard paste in the steamer and steam for 30 minutes. Stir 3 or 4 times during this period. The first time you can use a manual whisk, it will gradually thicken. Stir with a spatula, let it cool after steaming, divide the custard filling into 25 g portions, knead into balls, cover with plastic wrap and set aside
4. Butter softened at room temperature
5. Sift the powder materials used to make mooncake crust, mix with other materials, and knead it into a smooth dough without particles
6. Add butter, knead into a dough, divide the dough into 25g portions, knead into balls, cover with plastic wrap to prevent cracking
7. Take a pie crust dough, flatten it with your hands, put a custard filling ball in the middle, use the tiger-mouth method to wrap the filling, pinch and close the mouth, knead it into a slightly oval shape, apply a little cooking oil in the moon cake mold, and close the dough Put down the moon cake mold
8. Compact the dough with a moon cake mold and make it in the order of the above methods. When finished, set aside. Put 1 egg yolk in a bowl for later use
9. Put the mooncakes on a non-stick baking tray, brush a little egg yolk on the surface of the mooncakes, preheat the oven to 200℃, and bake for about 15 minutes.
