Golden sand custard filling
Overview
Probably because of the addition of light cream, the whole filling is full of milky aroma, and with the addition of finely beaten salted egg yolk, the texture is very rich and makes people unable to stop eating it. Moreover, it is a very versatile filling that can be used to make steamed buns, bread, snow-skin mooncakes, Cantonese-style mooncakes, etc. ~
Tags
Ingredients
Steps
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Spray a little white wine on the salted egg yolk, steam it over water, and press it into a puree with a spoon. (You can also put it in a plastic bag and use a rolling pin to roll it into a puree. If you want the filling to be more delicate, you can sieve it. I didn't sieve it)
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Crack the eggs into a bowl, add fine sugar and stir evenly.
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Then pour in the light cream and milk and stir evenly.
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Add milk powder and continue mixing evenly.
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Sift in the sifted low-gluten flour and cornstarch, and stir with a manual egg beater until there is no dry powder.
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The batter will be finer when sieved. This step can be sieved directly into a non-stick pan.
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Add butter and salted egg yolk paste, turn on medium-low heat, stir constantly with a wooden spatula to prevent sticking to the bottom of the pan, it will become solid in about 4 minutes
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Fry until the custard filling forms a ball. This state is suitable for making snacks such as steamed buns and bread. You can fry it a little more to make mooncakes, but don't fry it until it falls apart.
