Mini chestnut crystal moon-cake 迷你冰皮栗蓉月餅

Wrappings:
1. Steam cornfour and glutinous rice flour for 20 mins until cooked. Sieve with cake flour in a mixing bowl.
2. Boil milk, water and coconut with butter . Pour in ingredients (1), rub until soft. Chill for 3 hours.

Chestnut（Fillings）:
1. Remove the skin of hazelnut. Boil for 1 hours until tender. Crush with rolling pin.
2. Fry Hazelnet filling with sugar until thicken. Add custard powder and tang flour. Stir well.
3. Season Salted egg yolk with Chinese rose wine for 10 mins. Steam egg yolk for 10 mins. Divide for 4 portions.
4. Divide the Hazelnut filling into 24 portions. Wrap Each portion of egg yolk with one portion of Hazelnut filling. Then wrap the filling with wrapping. Press into the cake mould. Unmould the mooncake.