Custard Liuxin Mooncake

Custard Liuxin Mooncake

1. On the first day, make Liuxin filling first. Prepare various materials.

2. Put the salted egg yolk in the middle of the oven, heat up and down at 200 degrees, bake for 10 minutes, until the egg yolk is fully cooked.

3. Add milk to the egg yolk while it is hot and beat it into a fine paste.

4. Pour white chocolate, butter, salt, and egg yolk milk together and heat over water until melted.

5. Pour into a square mold or a spherical mold, put it in the refrigerator and freeze for 4 hours or overnight, and release the mold after it is completely hardened.

6. The next day, make the custard filling first. Prepare various materials.

7. The butter is softened at room temperature, add the icing sugar and stir well.

8. Stir in the eggs, then pour in the milk, sift in the orange powder, custard powder, and milk powder and mix well.

9. Cover with plastic wrap and steam in a steamer for about 20 minutes.

10. Let cool, stir well, cover with plastic wrap, and store in the refrigerator.

11. The next day, continue to make the crust. Prepare various materials. The crust of the Custard Liuxin Mooncake is actually a cookie crust, but the ratio is different from that of the cookie, and the method is the same.

12. Unsalted butter softens at room temperature, pour in icing sugar and stir well.

13. Pour in the egg yolk and whip it slightly until the color becomes lighter and smooth and feathery. This crust uses only egg yolk instead of egg white, so that the crust is looser.

14. Pour the low-gluten flour and milk powder through a sieve, stir evenly, knead into a ball, and wrap it in plastic wrap. Put it in the refrigerator and freeze for 1 hour.

15. The next day, the next stuffing combination. The custard filling is divided into 25 grams each. After rounding, poke a hole in the middle, stuff the frozen liquid filling in, and seal it quickly.

16. Round it up slightly, seal it with plastic wrap, and freeze it in the refrigerator for 30 minutes. It is better to pack it slightly harder, but it should not be too hard so as not to be difficult to mold.

17. Divide the crust into 40 grams, take one out first, and put the others back in the freezer. In the palm of your hand, press the pie crust into a thin slice that is 1.5 times the size of the filling, and wrap the round filling to close the mouth.

18. Put it into a 75g moon cake mold, squeeze it slightly with your hands, then put it in the mold, gently press out the pattern, and place it on the baking tray. After all is pressed, put it in the refrigerator and freeze overnight. It must be completely hardened to bake, otherwise it will easily crack and burst, which will affect the fluidity effect.

19. On the third day, bake. Preheat the oven to 190 degrees. Put the frozen custard liquid mooncakes on the baking tray without thawing. Spray a little water on the surface to avoid cracking. Put them in the middle of the oven and bake them on the top and bottom for about 10 minutes until the surface and bottom become slightly white. Remove and brush the surface with egg yolk .

20. Return to the oven and bake at the same temperature for another 5 minutes, until the sides of the mooncakes slightly bulge, turn white, and the surface pattern is slightly colored. Take them out and brush them with egg yolk water a second time.

21. Finally, put it in and bake for 5 minutes, the surface is slightly darker, and the whole golden color can be baked.

Tips:

The three-day project was finally successfully completed. After letting it cool, put it in an airtight box, put it in the refrigerator, and reheat it in the microwave for 5 seconds when eating. The taste is better. If you feel that the flow rate is too fast, you can also add a little cornstarch to the flow heart filling, so that the flow heart filling will be more viscous.

I also roughly calculated the cost. These materials can be used to make about 30 moon cakes, each of which is 75 grams. The material cost is about 100 yuan, excluding the packing box, utilities, labor, and time costs. Moreover, the difficulty of making this mooncake and the requirements for operation are much higher than those of ordinary mooncakes, so it is justified to sell it at a "high price".