Name: Custard Mooncake
Prep time: 60 min
Cook time: 30 min
Ingredients: 20 g Powdered sugar; Vanilla extract; 4 g cheese powder; 10 g yolk; 90 g Unsalted butter; 150 g Low-gluten flour; 20 g Low-gluten flour; 15 g cheese powder; 50 g Coconut milk; 20 g milk powder; 20 g corn starch; 80 g Powdered sugar; Whole egg; 50 g Condensed milk; 25 g butter

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Custard Mooncake

The custard mooncakes at The Peninsula Hotel in Hong Kong are so popular every year.One year when everyone snatched moon cakes, the police even made the police come forward to maintain order.It’s an exaggeration to buy forty or fifty yuan for a small one.But it’s really delicious, you must try it when you have time.In addition to the special formula, Peninsula Butter is also the secret to making this mooncake delicious.But as ordinary people, this kind of Rolls Royce in the mooncake industry occasionally eats.More often, I am still willing to do it myself.Even if it can’t imitate the 100% original flavor of its home, it is good to give it to friends and give it to the family to taste.Before making this moon cake, I read the previous recipe, and basically it was a recipe and then changed.Finally, I finally found a master’s prescription for me, tried it, not bad.Quickly release it, and interested students can do it themselves.Later, when I get the authentic custard mooncake recipe from Hong Kong master, I will share it here.

How to make custard mooncake

Step1

Pour all low-gluten flour, custard powder, milk powder, starch, powdered sugar and condensed milk and eggs into the basin, then slowly add coconut milk and softened butter cubes, mix into a delicate paste, and steam it in a pot for fifteen minutes.

Pour all low-gluten flour,

Step2

Remember to stir it every five minutes to make the custard filling more uniform and delicate.This is how it looks after steaming. After that, take out the stuffing, put it in a fresh-keeping bag, put it at room temperature and put it in the refrigerator for an hour to let it solidify to a state that is not very sticky.At this time, start making mooncake crusts. Mix all the ingredients together, and then mix into a dough. It’s best to keep the room temperature at about 24 degrees. If the temperature is high, the dough will be soft. You can put it in the refrigerator for a while before taking it out.

Remember to stir it every five minutes to

Step3

The refrigerated custard filling is divided into 12 portions and rounded. The mooncake dough is divided into 12 equal parts and rounded. Then take a pie crust dough, press it into a circle, and wrap it with a custard filling

The refrigerated custard filling is divided into 12 portions

Step4

Then wrap it up with the seal facing up. I use a 55-gram mooncake mold, first sprinkle some flour in the mold to prevent stickiness.Then press the whole dough in, because the skin is very soft, so this step should be done carefully and don’t break it. Press the bottom firmly.Then just cover it directly on the greased paper

Then wrap it up with the seal facing up

Step5

This is the shape of a pressed moon cake, the texture is okay. Press all the moon cakes in the same way as before. Because the whole operation process is relatively time-consuming, mooncakes will easily become soft when the room temperature is high, so you can freeze them for ten minutes before taking them out.Then brush the egg yolk liquid on the surface of the moon cake, preheat the oven to 200 degrees, and bake the middle layer for 10 minutes. Take it out and brush the egg liquid again, and continue to bake for 10 minutes to color.

This is the shape of a pressed moon cake,

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