1. Custard filling: Pour the main ingredients into the basin one by one, add butter at the end, heat it up and mix well.
2. Steam on a medium-low heat in the steamer for about 20 minutes. During this time, take out the custard filling and stir evenly every 5 minutes, and turn off the heat without hanging on the wall.
3. Take it out after steaming, let it cool and knead it into 28g balls, cover with plastic wrap and refrigerate for later use.
4. Cake crust: Mix all the ingredients in the auxiliary materials, mix well, and knead into a dough.
5. Divide into 22g small doses, cover with plastic wrap and let stand for 1-2 hours.
6. To wrap moon cakes: Take a piece of cake crust, flatten it, place a custard filling in the middle of the crust, hold the custard crust with a tiger's mouth, close it in, and pinch tightly. Roll into a circle with the mouth facing down.
7. Put it into the moon cake mold, and use some corn starch to prevent sticking and press forming.
8. Place the pressed mooncakes. (I use a ceramic frying pan)
9. Preheat the oven, the upper tube is 200 degrees, the lower tube is 180 degrees, bake for about 7 minutes and then take it out.
10. Brush a layer of egg yolk liquid on the skin, then bake it in the oven for 10-15 minutes until it is colored.
11. The delicious custard mooncakes are out.
12. Delicious
