Custard Heart Mooncake

Make the crust part first, melt the butter, add powdered sugar and mix well, add milk powder and cake flour and mix well, add eggs and mix well (all ingredients for the crust are mixed well).

Add 3 grams of red yeast rice powder to get a red cake crust.

Divide into small uniform portions of 25 grams each, cover with plastic wrap and set aside.

Next, make the filling part and prepare the salted egg yolk.

Sieve.

Pay attention to the filling and put all the ingredients into a bowl.

Melt in water.

Mix well and serve.

Place into the mold and refrigerate for more than 4 hours, just pay attention to the filling.

Next, prepare the custard filling part. Mix all the ingredients for the custard filling evenly, sift into the pot, stir-fry over medium-low heat until it can form a ball (do not stick the spatula), take it out, knead it into a smooth dough, and the custard filling is ready.

Take out one custard filling and wrap it in the remaining filling.

Reunion, finish it separately, just pay attention to the custard filling.

Take out a piece of pie crust dough and wrap it with a piece of custard filling.

Push up slowly.

Form into a round shape.

Use the mold to press out the patterns, place them on the baking tray one by one, put them in the preheated oven, middle rack, 200 degrees, bake for 10 minutes, take them out and brush with a thin layer of egg wash, then bake in the oven for 3 minutes.

Alright 😁.

Rich and creamy, delicious!

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