1. The salted egg yolk is sprayed with a little white wine, steamed in water, and pressed into a puree with a spoon. (You can also put it in a fresh-keeping bag and use a rolling pin to roll it into puree. If you want to make the filling more delicate, you can sieve it, I didn’t sieve it)
2. Beat the eggs into the basin, add fine soft sugar and stir evenly.
3. Then pour whipped cream and milk and stir well.
4. Then add the milk powder and continue to stir evenly.
5. Sift in the sifted low-gluten flour and cornstarch, and stir with a manual whisk until there is no dry powder.
6. The batter will be more delicate after being sieved. This step can be directly sieved in a non-stick pan.
7. Add butter and egg salted egg yolk mud, turn on medium and low heat, stir with a wooden spatula throughout the whole process to prevent sticking to the bottom of the pan, and it will become a solid in about 4 minutes
8. Stir-fry until the custard stuffing is held together. At this time, the state is suitable for making buns, bread and other desserts. You can make mooncakes and stir-fry more, but don't stir them up.
Tips:The salted egg yolk paste is best sieved.
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