Cantonese Sands Custard Mooncakes

Name: Cantonese Sands Custard Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 64g Invert syrup; 12g Vegetable oil; 1.5g Jianshui; 360g Sands Custard Filling; Some Egg liquid

by Purple rhyme

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Jinsha Custard Mooncake is also a kind of Cantonese mooncake. The golden yellow coat is wrapped with golden yellow filling. It is salty and delicious, fragrant and smooth, forming a mixture of sweet and salty, salty and sweet, and salty-sweet interactions. The layered rich taste, innovative rich and delicious, will make you love it, and the aftertaste is endless. "

Ingredients

Cantonese Sands Custard Mooncakes

1. Prepare low-gluten flour, invert syrup, vegetable oil, and soap.

Cantonese Sands Custard Mooncakes recipe

2. Pour low-gluten flour, invert syrup, vegetable oil, and soap in a deep basin.

3. Then stir well into a smooth dough shape, cover with plastic wrap and let stand for 1 hour.

4. Prepare the Sands Custard filling.

5. Divide the golden sand custard filling into 45 grams each.

6. The crust material is divided into 18 grams each.

7. Then round it.

8. Take a piece of pie crust and squash it, then put the Jinsha Custard filling on the pie crust.

9. Pinch it with your left hand, and slowly push it up until the filling is completely covered.

10. Then rub round, and then glue a small amount of dry powder.

11. Sprinkle some dry powder in the mold to make the dry powder evenly adhere to the mold wall, then gently knock out the excess dry powder twice, and then put the smooth side of the wrapped moon cake ball into the moon cake mold.

12. Then compact the dough with your hands, and flatten the bottom.

13. Then gently push the top of the mooncake mold, and the mooncake blank is pressed out.

14. Do the others in turn.

15. Spray water before entering the oven to prevent the surface from cracking.

16. Preheat the oven to 200 degrees, bake for about 15 minutes, bake for 5 minutes. After the mooncake is shaped, take out and brush the egg liquid.

17. The mooncakes just out of the oven are harder.

Tips:
When spraying water on the mooncake, be careful not to spray it directly, spray on the top of the mooncake, and let the water spray slowly fall on the mooncake.

The baking time to the mooncake setting depends on your own oven, and it can be adjusted for 5-10 minutes. Pay attention to the last few minutes of mooncake baking, and bake it to the shade you like.

I used 63g mooncake mold, 18g mooncake crust and 45g filling. 8 servings

The freshly made moon cakes are hard, and will not become soft until they are returned to the oil at room temperature. The oil return takes about 1-2 days.