Custard Liuxin Mooncake
1.
Prepare the ingredients. The liquid filling can be frozen overnight before use. The liquid filling that I bought doesn’t actually form a dough. Only the liquid that I make is larger and thinner will solidify. What I use today is the one I bought and pack it directly .
2.
Pour the ingredients of the pastry into the kneading bucket. I made 24 pieces. Mixing is the fastest with a chef's machine.
3.
Put it on the ACA cook machine and start mixing at low speed. It will be evenly mixed in about 1 minute.
4.
Put the puff pastry material into the fresh-keeping bag and let it rest for half an hour.
5.
The filling can be prepared during the relaxing time. The custard filling weighs 20 grams, and the pastry on the top can be wrapped in 8 pieces.
6.
After the custard filling is rounded, poke a hole in the middle, squeeze in half the height of the liquid filling, and slowly close up. Because it is liquid, it is easy to burst, so the filling should not be squeezed too much. If it's hard, then pack it again.
7.
After squeezing 20 grams of skin, put on the custard liquid filling, remember not to use excessive force to prevent the liquid from bursting.
8.
Use a tiger's mouth to round it, and the first embryo of the Liuxin mooncake is ready.
9.
Sprinkle a little dry powder on the moon cake mold to prevent sticking, roll the moon cake dough with a little cooked cake powder, press out the shape with the mold, and freeze for half an hour.
10.
After taking it out, spray a layer of water, preheat the upper and lower tubes of the oven at 180 degrees, put it in the middle layer and bake for 5 minutes and then take it out. After it is cooler, you can brush a layer of egg liquid, and then bake it in the oven for 8-10 minutes.
