Crispy Custard Flowing Heart Mooncake
1.
Put the purchased finished liquid fillings into a small silica gel ice cube tray (3g/cell) and freeze them 24 hours in advance.
2.
#饼皮制作#
Materials:
Unsalted butter 78g
40g caster sugar
16g of whole egg liquid evaporated milk of half a soil egg
Whole milk powder 12g
Corn starch 16g
Low-gluten flour 136g
3.
#饼皮制作#
The butter is softened at room temperature, and mix well by scraping and pressing (the same below);
Add granulated sugar and mix well in the same way;
Add egg liquid three times and mix well;
Add evaporated milk three times and mix well;
Add whole milk powder and mix well;
Add cornstarch and mix well;
Add low-gluten flour and mix well until all ingredients are fully integrated;
Knead into a dough, seal and refrigerate for at least 1 hour, and use up within 3 days.
4.
#奶黄糊制作#
Materials:
Unsalted butter 40g
40g caster sugar
40g of whole egg liquid evaporated milk of one and a half soil eggs
48g whole milk powder
Corn starch 35g
Low-gluten flour 8g
67g coconut milk
2 salted egg yolks
5.
#奶黄糊制作#
Step A:
Mix the whole egg liquid with fine sugar and stir quickly with a whisk until slightly white;
Add low-gluten flour and mix well;
Add whole milk powder and mix well;
Add cornstarch and mix well.
The finished product is called A
6.
#奶黄糊制作#
Step B:
Take another non-stick milk pan, put coconut milk + evaporated milk + butter on low heat to melt.
The finished product is called B
7.
#奶黄糊制作#
Step C:
Pour B into A and stir while pouring until it becomes a batter. The finished product is called C
Sift C and pour it back into the milk pan;
Stir fry over low heat and use a spatula to fry from the middle to the surroundings;
After about a few minutes, fry until the dough is round. You can try to pat the dough with a clean spatula. If it is not sticky, it will be done. It looks like it is in the bowl on the left.
Be sure to minimize the fire to avoid high temperature frying
8.
#奶黄糊制作#
Spray the raw salted egg yolk with a little white wine,
Put the oven at 150 degrees and pipe up and down for 10 minutes, then crush;
Mix the fried dough with the crushed salted egg yolk, press evenly, and seal and refrigerate.
9.
Assembly:
Each moon cake 25g crust + 22g custard filling + 3g liquid filling
First flatten the custard filling dough, quickly unmold the liquid filling, wrap it in the custard filling, and knead it into a ball;
Then flatten the crust, wrap it with custard filling, and knead it into a ball;
Dip cornstarch on your hands and molds,
Put the kneaded ball into the moon cake mold and press to form it, paying attention to the strength.
10.
Put it in the oven at 200°C and pipe for 3min;
Take it out and brush the surface with pure egg yolk with a wool brush.
Brush lightly, or the surface pattern will be blurred.
Put it back into the oven at 210°C and pipe for 3min;
Then take it out and brush the egg yolk liquid.
Then put it back into the oven at 210 degrees and pipe up and down for 5 minutes.
Done~~
Finished in a week~
Tips:
Tools to be used:
50g moon cake mold sieve baking spatula oven non-stick milk pan egg beater moon cake box silicone ice tray kitchen electronic scale
