Perfect milk yellow

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Material collection

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Stable salt-free butter. A little dispersed with a hand-plug

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Add fine sugar twice. For the first time, you're gonna have a little sugar

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It's evenly mixed. It could have sugar particles. It doesn't matter

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For the second time, add sugar

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It's evenly mixed. It's okay, because you can't melt a few sugars

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the 100g egg fluid is about two medium-sized eggs, to be added several times. avoid separation of butter from egg fluid. i'm lazy, i don't want to break up the eggs, and i'm gonna put it in one by one

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Get the egg fluid even with butter

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Add the second egg

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Combination

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It's best to add milk powder, but it doesn't matter if it's high calcium or iron. I'm using my sister's cow-coated milk. She's not good, so I'll cook it

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Get the milk powder evenly and don't show the powder particles. It's hard for me to use milk powder, whether it's for my sister or for food

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If you add milk, the mix must be more mixed, and as much sugar and powder as possible melted

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Quilator and Chinese flour were sifted together and asked what it was, and it was wheat starch, which would make the milk platinum more transparent and make the milk platinum delicate and rich。

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When the sifted powder is evenly mixed, the steamer pours a proper amount of water, and the water is burned open。

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The yellow paste is finished. The yellow paste is supposed to be delicate, with a certain density。

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把奶黄糊放进蒸锅中，开小火，隔水加热，不停的Combination（炒），一开始边边的黄油会融化，要不停的搅拌，注意盆底有没有奶黄糊结块，有结块的奶黄糊一定要搅散，奶黄馅是否细腻，这一步很关键。就这样一直炒，直到奶黄糊成团，奶黄馅不会粘着刮刀，奶黄馅就炒好了。关火。这个过程大概8分钟，根据自家炉具的功率而定。（搅拌奶黄馅两只手都在工作，没法拍照）炒奶黄馅千万千万要小火，开大火炒的话奶黄糊很容易结块的。

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If it's too hot to make trouble, it's possible to keep it evaporated, open the lid every two to three minutes, evenly mix the yellow paste of the knots and the yellow paste of the liquid, repeat it two to three times, and make the yellow cap. But it's kind of rougher and not too good。

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It's a good milk platinum, and it can be squeezed. Sniffy, no block。

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What can I do with a well-built yellow pap

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Milk, ice-cream mooncake

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Milky yellow soup

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And, of course, the most classic milk yellow bag

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The yellow pap can also be used to make bread crumbs, cobblers, mooncakes..

Tips: 1. My custard filling recipe has been tested multiple times, and the ingredient measurements are precise, so please do not modify the recipe at will. This filling is slightly sweet; if you prefer it less sweet, you can reduce the sugar by 10g. 2. This custard filling contains no additives. Once cooked, let it cool; it can be stored in a sealed container in the refrigerator for about 3 days, but it is recommended to use or consume it as soon as possible. 3. If you prefer a rich milky flavor, you can change the milk to 60g and add 40g of heavy cream. Adding condensed milk is optional and won't significantly affect the result. 4. The milk powder used in this recipe is whole milk powder; high-calcium or high-iron versions are fine. You can use infant formula, but do not use Stage 1 formula as it has a strong raw milk smell and will not enhance the flavor of the filling, having the opposite effect. It is also best not to use skim milk powder, as it will be quite bland. 5. If you prefer a translucent and delicate texture for the custard filling, replace the 10g of all-purpose flour in the recipe with 10g of wheat starch, making the total amount of wheat starch 50g. 6. When stir-frying the custard filling, do not let the moisture evaporate completely; stop heating once the filling no longer sticks to the spatula. If the filling is stir-fried until too dry, oil will separate out after cooling. Such filling is unsuitable for Steamed Custard Buns, Snow Skin Mooncakes, or Glutinous Rice Balls, but can be used as filling for Cantonese Mooncakes or pastries. 7. The cooked custard filling from this recipe yields approximately 350g, which is enough to make about 17 Snow Skin Mooncakes.