Baked savoury mooncake with century egg

Baked savoury mooncake with century egg by Debbie Teoh Debbie Teoh demonstrates how to make a flaky dough mooncake with salted egg filling and century egg centre. Salted egg custard: 20g cornflour 20g custard powder 70g caster sugar 1/2 tsp salt 60ml thick coconut milk 150ml evaporated milk 5 salted egg yolks 8 century egg yolks. Water dough: 100g shortening 1 Tbs icing sugar 200g plain flour 75ml water Oil dough: 80g shortening 150g plain flour 1/8 tsp salt