Cheese Custard Mooncake
1.
Prepare raw materials
2.
Weigh whipped cream, butter, sugar, whole eggs, condensed milk, coconut milk, egg yolks and other raw materials and pour them into the mixing bowl at one time and mix them evenly.
3.
Sift in low powder and milk powder and stir evenly
4.
Add cheese powder and stir well
5.
Put the custard syrup basin in a hot water pot and heat it with water, and keep stirring during the heating to prevent the bottom from sticking.
6.
Heat and stir to form a dough and let cool
7.
Add the salted egg yolk and add wine and bake at 180 degrees for 5 minutes. Bake and let cool
8.
The roasted salted egg yolk is crushed into a puree with a cooking machine, or it can be crushed into a puree with a spoon without a machine.
9.
Add the salted egg yolk paste directly to the custard filling and stir evenly. If you like a delicate taste, you can also add the salted egg yolk through a sieve.
10.
Custard paste with salted egg yolk paste
11.
The custard filling is sealed in the refrigerator and kept for later use
12.
After the butter is softened, add powdered sugar and salt, stir and crush evenly
13.
Add egg yolk and stir well
14.
Add condensed milk and coconut milk in portions and mix well
15.
Sift in milk powder, low powder, cornstarch, add cheese powder, and mix well.
16.
Knead the dough smoothly and wrap it in plastic wrap to relax for 1-2 hours
17.
Divide the custard filling dough into 16 portions, each about 23 grams, and divide the dough into 16 portions, each about 32 grams, and make rounds for later use.
18.
Take a pie crust and press it into a circular pie crust with a thick inside and thin outside in the palm of your hand and put it into the custard filling.
19.
Put the pie crust and filling in the palm of your hand with your left hand, push the filling ball in with your right hand, and rotate the left hand to push the pie crust evenly close to the filling until it encloses the entire filling ball.
20.
Finally, the mouth of the left hand was tightened, and both hands were rubbed into a smooth green mooncake.
21.
Dip five meters of starch with both hands to prevent sticking, align the smooth side of the green mooncake and send it into the mold.
22.
I like to make thin cakes, so I used 63g molds and put the mooncakes into the molds by hand and pressed them tightly.
23.
Align the mold with both hands on the baking tray and press it down evenly and vertically, lift the moon cake mold, and push out the moon cake blank.
24.
Before entering the oven, put the moon cakes with sauce purple evenly on the baking tray, then put them in the refrigerator and freeze for 10 minutes to shape, while preheating the oven up and down to 230 degrees for 10 minutes.
25.
Set the oven temperature to 210 degrees, lower the fire to 170 degrees, bake for 6 minutes, and then take out the egg wash.
26.
Set the oven to 180 degrees and lower the heat to 150 degrees. Continue to bake for 15 minutes until the crust is golden. Take out the mooncakes and place them on the cooling rack to cool.
27.
Serve after cooling and serve.
Tips:
You can adjust the oil and powder in the formula to your liking, and the ratio remains the same. Don't knead the crust for too long, just relax at room temperature. The stuffing should be fried so that it can form a dough, not too wet or too dry. The baking temperature should be set according to your own oven, and the temperature should not be too high. When you eat it in the microwave oven for 10 seconds, it tastes better when it is hot.
