Adrian Zhekova was feeling rather sneaky in his heart.
Cindy Clarke prepared the ingredients for custard-filled mooncakes early on.
Custard-filled mooncakes are divided into three parts.
The crust, custard filling, and the runny center.
Steam and mash the cooked salted egg yolk, mix in milk powder, cheese, granulated sugar, and fresh cream, heat and melt in the microwave, then strain to ensure that the runny center has no grains. Wrap in plastic wrap and put in the refrigerator to freeze. This part is the runny center.
Afterward, beat eggs and add low gluten flour, then mix in crushed salted egg yolk.
Cook the cream and butter together until boiling, slowly pour into the mixture of salted egg yolk batter, then add cheese, granulated sugar, and milk powder, stir well and put in a flat-bottomed pot to heat and continue stirring on a low heat.
Keep going until it becomes a thick and dough-like consistency, with no more grains, then refrigerate.
Then, it's time to make the crust.
