Cheese Custard Mooncake
1.
Put the butter in a container and melt it to a liquid state
2.
Add 60 grams of corn starch, 35 grams of white sugar, 50 grams of milk powder, 60 grams of whipped cream, 30 grams of condensed milk, 60 grams of coconut milk, and 5 grams of custard powder
3.
Coconut oar is like this, not the kind of coconut milk drink that can be drunk directly
4.
Stir the above ingredients until smooth and without particles
5.
After the steamer water is heated, put the stirred mixture into the steamer and steam for 30 minutes on medium and low heat
6.
Every few minutes, I opened the lid and stirred the mixture thoroughly with a spoon. I stirred 4 times in total
7.
When steaming the stuffing, rub the Parmesan cheese with cheese to form very fine cheese shreds and set aside
8.
After the custard filling is steamed, take it out. At this time, there may be a lot of butter in the container. Don’t worry, stir quickly and turn the custard filling, the oil will be gradually absorbed
9.
Add parmesan cheese while it is hot and continue toss until even
10.
Stirred custard filling
11.
After the finished custard filling is slightly cool, put it in the refrigerator for 30 minutes, take out and divide into 25 grams each and knead into small balls for later use
12.
Put 180 grams of low-gluten flour, 35 grams of icing sugar, 18 grams of milk powder, and 4 grams of custard powder into a basin and mix well.
13.
Add 18 grams of condensed milk, 35 grams of light cream, 72 grams of softened butter, 30 grams of coconut milk, and 15 grams of parmesan cheese
14.
Grab the materials evenly with your hands, and finally knead it into a soft and smooth dough. Do not knead the dough excessively at this step, otherwise it will affect the taste
15.
Divide the dough into 25 grams of dough, knead it round for later use, cover the divided dough with plastic wrap to prevent it from drying out
16.
Take a mooncake crust
17.
Press into a round sheet
18.
Take a mooncake filling and place the filling in the center of the crust
19.
Use the tiger’s mouth to slowly push the mooncake skin upwards so that the mooncake skin slowly climbs onto the filling
20.
Wrap the filling and close it on the top
21.
Round the wrapped moon cake
22.
Put the moon cake ball into a 50 g moon cake mold
23.
Place the moon cake mold upside down on the baking tray, press a few times, and then gently lift the moon cake mold
24.
Pressed moon cake
25.
Use a brush to apply a thin layer of egg yolk on the surface of the mooncake
26.
Preheat the oven to 200 degrees, put the mooncake baking tray in the middle of the oven and bake for 8 minutes, then turn off the lower heat, move the baking tray to the upper level, just turn on the heat to 250 degrees, and bake for 3-4 minutes to color.
Tips:
1. The filling is cooked and the skin is very thin, so you don't need to bake it for too long.
2. This moon cake is not easy to be colored, so finally the upper tube must be opened separately and heated to make the color.
3. The baked moon cakes have the best taste after being placed at room temperature for one day.
4. Eat as soon as possible, do not put in the refrigerator, otherwise it will become hard.
