I’m refining an Indonesian-style pie susu and want a proven, bakery-quality recipe that uses regular wheat flour and keeps the classic “original” taste—no chocolate or cheese twists. My current draft still needs work, so I’ll hand over my notes, test-batch photos, and details on the home oven I use. Here’s what I need from you: • A precise, fully tested formula in grams (plus cup equivalents) scaled for both 10-pie and 50-pie batches • Clear, step-by-step instructions that cover dough resting, blind baking, custard preparation, baking temperature, timing, and cooling • Troubleshooting advice for soggy crusts, cracked custard, or uneven coloring • Tips on extending shelf life and simple packaging ideas suitable for small-scale sales • One feedback round after my first bake so we can tweak texture or sweetness if necessary If you have a strong pastry background—especially with custard tarts—your insight will be invaluable. I’m ready to start as soon as you are and look forward to serving flawless, glossy milk pies.