Custard filling

Overview

The creamy custard filling is a favorite of children. It is especially popular as a stuffing for steamed buns and ice skin.

Put all the ingredients into a large bowl and mix well without any lumps. (It doesn’t matter if it’s a little grainy, just sift it through it once.)
Sieve into a non-stick pan. Use a spatula to press down the particles in the sieve.
Put the butter in, stir-fry over medium heat at first, then turn to low heat and stir-fry over low heat after a little solidification.
Fry until it is completely solid and does not stick to the spatula.
Place in a bowl, wrap in plastic wrap with custard, and cool. (This way there will be no sweating.)
After cooling, put on disposable gloves and pinch and knead to make it smooth.
Divide into desired small balls and roll into balls. (I use it to make snowskin mooncakes, 30 grams each, 15 pieces.)