Custard Liuxin Mooncake
1.
The first step is to make liquid filling, it is best to make it the first day, freeze it, and use it the next day. Prepare all the ingredients for Liuxin filling.
2.
Put milk powder, caster sugar, and cream in a large bowl and mix well, then add cheese slices.
3.
Steam the salted egg yolk in advance, crush it, put it in the cream cheese, melt it in water, if you have a microwave, put it in the microwave for about 45 seconds, until it's all melted.
4.
The melted cream is passed through a sieve to form a fine paste, stir evenly, and put in the refrigerator to freeze for later use. The freezing time of each refrigerator is different. The freezing time ranges from 3 hours to 1 day. It is recommended to make the custard filling and pie crust after the liquid filling is frozen.
5.
Prepare all the ingredients for the custard filling.
6.
3 eggs are beaten with a manual whisk, and sifted low-gluten flour is added.
7.
Stir it into a batter, it must be low-gluten flour. Because the water absorption of flour is different, if the wrong flour is used, the dough may become dry and easy to crack.
8.
Put cream and butter in the milk pan and heat it to a boil over low heat.
9.
Pour in the beaten egg batter, and use a manual whisk while pouring.
10.
After stirring, add milk powder, fine sugar, cheese slices, and steamed salted egg yolk, and stir evenly with a manual whisk.
11.
Turn on a low heat to heat up, stir and fry while stirring, fry until sandy, set aside and let cool.
12.
After cooling, the custard filling is equally divided into 15 portions, each about 28 grams, and put in the refrigerator for later use.
13.
After frying the custard filling, make the crust and prepare the crust materials.
14.
Beat the butter with an electric whisk until it is slightly whitish and feathery. Add the inverted syrup and condensed milk and mix well.
15.
Sift the cornstarch and add it to the butter. Stir until there is no powder.
16.
Then sift the low-bowl flour and add it to the blended butter, stir and knead it into a dough. If it is a bit dry, add a little invert syrup.
17.
Wrap the mixed dough with plastic wrap and let it stand at room temperature for 1-2 hours.
18.
Take the custard filling and knead it into a dough shape, and pack it into the frozen liquid filling. The liquid filling needs to be frozen until it is hard enough. It is best to store bread in the refrigerator to prevent melting. If you take it out of the bag, take it one by one. Take one after wrapping.
19.
After wrapping the custard filling, divide the crust into 15 evenly.
20.
Press the dough into a round cake shape, put the custard filling in the middle, let the filling close to the crust, and slowly push the crust from the bottom up with the mouth of the tiger, let the custard crust stick to the custard filling slowly Tuck the moon cakes upwards, and finally round them up. All the mooncakes are made into a spherical shape for later use.
21.
Put your favorite flower pieces in the moon cake mold, and dip a little flour into the moon cake mold to prevent sticking.
22.
Put the finished moon cake dough into the moon cake mold, press it a little, transfer the moon cake mold to the baking tray, press the moon cake mold firmly, then gently lift the moon cake mold, let the moon cake shape, place it on the baking tray, and put all of them on the baking tray in turn. The mooncakes are made, and every time they are made, they must be dipped in flour to prevent sticking.
23.
After wrapping the mooncakes, put them in the refrigerator and freeze them for more than one hour for baking. Preheat the oven to 230 degrees, spray some water on the surface of the frozen mooncake, put it in the oven, and bake for 5 minutes to set.
24.
After setting the shape, take out the surface and brush the egg yolk liquid (only need to brush a layer, very thin and thin) and continue to bake for 10 minutes. After baking, put it in a cool bag for oil return. After returning the oil, the mooncake can be eaten before eating Beat in the microwave for 15 seconds for better taste.
Tips:
If the pie crust cannot be filled with the filling, you can increase the weight of the crust appropriately, and the custard filling should be reduced accordingly
Be sure to freeze before baking. If you don’t freeze, the mooncakes will be easily deformed.
If you don’t have a small partner for invert syrup, you can change the invert syrup to honey
