Purple Sweet Potatoes Snowskin Mooncake - super soft skin that last for weeks!!!

Super soft skin that never dry out. Ingredients as below
Ingredients
A Filling Mung bean custard
750 gm of mung beans steamed
100 ml of coconut cream milk
150 gm of sugar
50 ml of condense milk
100 gm of custard powder
1 tablespoons of vanilla
50 gm of butter
3 egg yolk
3 salted eggs yolk
1. Add milk, condensed milk, sugar and vanilla essence. Heat up the mixture on the stove
2. Beat 3 egg yolks and tamper using heated milk. Pour the remaining egg mixture into the milk
3. Switch on the heat and keep stirring
4. Add in butter, salted egg yolk and stem mung bean and custard powder.
5. The dough will be ready when it doesn’t stick to the pan and become shinning.
6. Let it cool down and weight each dough 30 g for 50 g mooncake mold.
B Purple Sweet Potatoes Skin
Purple color( This yield 60 pieces)
200g glutinous rice flour
25 g rice flour
75g cornstarch
455g purple potatoes
380g milk
180g sugar
60g butter
1.Sift 200g of glutinous rice flour and 25 g of rice flour and cornstarch into a bowl, then add 180g of granulated sugar and 380g of milk and 100g of sweet potatoes.
2. Steam for 40-45 minutes
3. Place the dough into mixer and add 60g of butter.
4. Place the dough in fridge overnight
5. The skin weight is about 20 g
White color ( if you want to do the plain skin). This yield 18 pieces
150g glutinous rice flour
25 g rice flour
25 g cornstarch
270g milk
100g sugar
50 g butter
Cooked glutinous flour for dusting later
1. Sift 150g of glutinous rice flour and 25 g of rice flour and cornstarch into a bowl, then add 100g of granulated sugar and 270g of milk
2. Steam for 25 minutes
3. Place the dough into mixer and add 50 g of butter.
4. Place the dough in fridge overnight
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