Cheese Custard Mooncake
1.
Cheese Custard Mooncake: 100g 5 Mooncakes 4 Mooncake Filling:
20 grams of Parmesan cheese, 20 grams of white sugar, 25 grams of milk powder, 16 grams of condensed milk, 32 grams of whipped cream, 52 grams of butter, 32 grams of coconut milk, 32 grams of corn starch
Parmesan cheese 10g, low-gluten flour 100g, icing sugar 20g, milk powder 10g, condensed milk 10g, whipped cream 20g, butter 40g, coconut milk 18gSurface decoration: 1 egg yolk Material introduction: Parmesan Sen cheese is a red wine cheese. The introduction on a certain treasure is more detailed than mine. Some people pursue it as the best cheese. Note that coconut milk is used instead of coconut milk to make mooncake filling first: Put the butter in a large bowl and dissolve it in water. Liquid. Put all the ingredients in the filling except Parmesan cheese into a bowl
2.
Stir the mixture until it is smooth and particle-free. You can use an electric whisk for this step
3.
After the steamer water is heated, put the stirred mixture into the steamer, cover and steam for 30 minutes. Every 7-8 minutes, open the lid and stir the mixture thoroughly with a spoon
4.
As the steaming time goes on, the mixture becomes more and more viscous, stir evenly, and turn the bottom thoroughly. Gradually form the texture of custard filling
5.
After steaming for 30 minutes, it will be out of the oven. At this time, the custard filling may produce a lot of oil (or may not). No need to be impatient, just continue to turn the custard filling thoroughly. With the turning, the oil will be absorbed by the custard filling
6.
When the pan is hot, stir for a while, the butter will basically be absorbed (if the oil is not produced, this step can be omitted). Proceed to the next step immediately
7.
While it is hot, thump the Parmesan cheese with cheese into small crumbles and put it into the custard filling, continue to stir until the cheese and custard filling are even, the Parmesan cheese increases the viscosity of the custard filling and makes it easier to form a dough
TIPS: This step must be carried out while it is hot, and the cheese must be minced into small pieces to be evenly combined with the custard filling. If you don’t have tools, use your hands or a rolling pin to crush the Parmesan cheese. If there is a very small amount of cheese in the filling, it’s okay. Then, the mooncakes will be baked while it is still hot, and the important things are said three times! Step 6 stir a little, and don’t stir it for a long time. Cool thoroughly
8.
Finally, stir it into a creamy custard filling, until the temperature is not hot, you can put it in the refrigerator
9.
Divide the custard filling into 45 grams each and knead into small balls for later use. If the custard filling is still hot, this step will not be easy to operate, continue to put it in the refrigerator until the temperature is significantly lower than the hand temperature. The divided moon cake filling should be covered with plastic wrap, and the surface should not lose water
10.
Make the mooncake crust below:
Put all the powder in the mooncake skin into the basin
11.
Dig a small pit in the middle after mixing well
12.
Pour all the ingredients of the mooncake crust except Parmesan cheese into the small pit of flour
13.
Also put the Parmesan cheese that has been crushed into small pieces into the basin. Adding Parmesan cheese will increase the viscosity of the dough, make it more clumpy, and make mooncakes better.
14.
Use your hands to fuse the materials together to form a soft and smooth dough. Don't knead the dough too much, it will affect the taste
15.
Divide the dough into 55 g/pieces, knead round and set aside. The divided dough should be covered with a damp cloth or plastic wrap to prevent water loss on the surface
16.
Now start to pack mooncakes:
Take a mooncake crust and press it into a small bowl in the palm of your hand
17.
Take a mooncake filling and place the filling in the center of the crust
18.
Push the mooncake skin with your hands to make the mooncake skin slowly climb onto the filling, wrap the filling and close it on the top
19.
Round the wrapped moon cake
20.
Put the moon cake ball into a 100 g moon cake mold
21.
Press the moon cake mold on the chopping board, press the top of the tool to make a shape, and then gently lift the moon cake mold, the moon cake will have the pattern pressed.
22.
Use a brush to smear the egg yolk liquid on the moon cake, just a thin layer
23.
Put it in the oven and bake up and down at 200 degrees Celsius for 8 minutes (if the amount is large, reduce the temperature increase time appropriately). If the color is not good after 8 minutes, just turn on the heat, and the color can be done in 2-3 minutes. Open the oven door and take out the mooncakes, and the mooncakes are ready. The moment the oven door was opened, the taste was so pleasant. The whole house was filled with the aroma of cheese and custard, which made people move their index fingers.
TIPS: Please adjust the temperature according to your own oven. The custard mooncake filling is cooked. The crust is very thin and easy to cook. It does not need to be baked for a long time. The crust will become hard after a long time. Some people say that this kind of cooked filling dessert In fact, the skin should be roasted to 80% cooked, you can master it yourself
24.
The cheese custard mooncakes are mellow and fragrant. Leave them at room temperature for 12 hours to make the mooncake crust and filling better blend and taste better. Eat at room temperature when eating. If you don’t eat it for a long time, keep it in the refrigerator. Refrigeration will harden the mooncakes. Just take out the mooncakes and warm them up before eating
