1. The salted egg yolk is steamed in a pot of water for 8 minutes until it is cooked. (I used a medium-sized egg to marinate. The yolk is small, so I just put a little bit more to make it rusty and fragrant.)
2. Mix the milk, whipped cream, sugar, and eggs until the sugar dissolves.
3. Sift in low flour, cornstarch and custard powder. You can leave it without custard powder. The custard powder will be more beautiful in color and more fragrant. )
4. Stir until there are no particles.
5. The salted egg yolk is crushed and sieved into the egg milk liquid on top.
6. Mix well.
7. Sift into a non-stick pan. Sieve it again, the custard will be smoother.
8. Stir-fry on low heat until set. (If you make stuffed buns, this state will be fine, because it will become thicker when it is cold)
9. Turn off the heat and add the diced butter while it is still hot.
10. Stir until the butter is completely melted and absorbed. (This state can be used as stuffing for buns. To make mooncake stuffing, it should be fried more dry)
11. Turn on a low heat and continue to fry until it looks rusty and can be formed into a ball.
12. The finished product is about 500 grams, and 20 fillings of 25 grams can be made.
13. Cover the custard filling with plastic wrap and let it cool so that there is no sweat.
Tips:It is not recommended to reduce the sugar content of this recipe. It is really not sweet. If you like sweet ones, add sugar as needed.
