Earl Grey Tea Mooncakes

• Filling
  • Cake Flour 12g
  • Wheat starch 15g
  • Milk powder 15g
  • Milk 90g
  • Earl grey tea bags 2pcs
  • Butter 70g
  • Cream 60g
  • Sugar 70g
  • Whole egg 50g
  •  
• Pie crust
  • Cake Flour 250g
  • Custard powder 30g
  • Sugar 70g
  • Evaporated milk 15g
  • Milk 20g
  • Whole egg 30g
  • Butter 130g

Earl Grey Tea Custard Filling

1. Brew the earl grey teabags into a glass of warm milk for 2-3 hours
2. Mix eggs and sugar with earl grey milk tea and cream togther, then add and mix well all the cake flour, wheat starch and milk powder
3. Steam the dough about 10 minutes then put the butter  inside for kneading well
4. Cool down the dough and chill for at least 4 hours and split into every 20g each

Pie crust

1. Mix the sugar and butter (room temperature) well, then put the whole egg, evaporated milk and milk in 2-3 times for mixing
2. Add cake flour also then knead into strip sharp
3. Cut the dough into every 30g and make them into slices for packing in the fillings
4. Sprinkle the flour on the mooncake mold evenly, put the stuffed dough in and press out the mooncake
5. Preheat the over at 250 degrees and turn into high heat
6. Bake the mooncakes at 220 degrees for 5 minutes, let the mooncake cool for 10 minutes
7. Spread the egg liquid onto the mooncake and wait for 10 minutes then repeat the step once
8. Bake again the mooncakes until become yellow color

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