Custard Liuxin Mooncake
1.
Prepare the materials. (The picture is part of the material)
2.
Liuxin filling: Steam the salted egg yolk first. Take two and press them into mud for later use. Put the whipped cream, sugar, and milk powder in a small milk pot and mix well.
3.
Heat on low heat, ***don't*** bring the cream to a boil, turn off the heat when it is hot, add the cheese slices and stir to melt.
4.
Add the salted egg yolk and mix well. If you don't think it is delicate, you can pass it through a sieve.
5.
Then put the Liuxin filling into a small food bag and put it in the refrigerator to freeze.
6.
Now let's make the custard filling part: the eggs are broken up. (In addition, press the 3 salted egg yolks into mud for use)
7.
Sift in low-gluten flour and mix well.
8.
Put the butter and whipped cream in a small milk pot, heat it on low heat until there are slight bubbles on the side, turn off the heat.
9.
Pour the heated liquid slowly into the previous egg batter, stirring while pouring. Then put in a slice of cheese while stirring it to melt while still warm.
10.
Then put the sugar, milk powder, and salted egg yolk paste in and stir well.
11.
After stirring, pour into a non-stick pan.
12.
Heat on a low heat and stir constantly with a silicone spatula. Stir-fry until it becomes a ball and out of the pan, put it in a bowl with plastic wrap and let it cool for later use.
13.
Frozen the liquid fillings made before, take them out, and cut them into 12 portions. Then continue to freeze in the refrigerator.
14.
After the custard filling is cool, divide it into 12 servings, each serving 24 grams. Wrap the liquid filling (about 6.5 g/piece).
15.
After everything is wrapped, put it in the refrigerator and freeze.
16.
Now start to make the mooncake crust: the butter is softened at room temperature, put it in a bowl and beat it smoothly with a manual whisk.
17.
Add honey and condensed milk and stir well.
18.
Sift in low-gluten flour and cornstarch and mix well with a spatula.
19.
Put it in a fresh-keeping bag after mixing. Wake up at room temperature for 20-30 minutes.
20.
After waking up, it is divided into 12 equally. 20 grams per serving.
21.
Take a portion of the mooncake skin and press it flat in the palm of your hand, wrap it in the frozen filling, and close the mouth.
22.
After everything is wrapped, put it in a 12-inch shallow baking pan in Yangchen and put it in plastic wrap for a few minutes (because the filling is frozen and has not melted, the pressure mold will not move at this time)
23.
After leaving it for a while, the filling should be a little soft at this time, and the surface should be slightly moistened with low powder, and then wipe off the excess powder. Put it into the 50g moon cake mold of Yangchen.
24.
Press the mooncakes into shape one by one.
25.
After pressing them all, put them in the refrigerator and freeze them. Bake when frozen hard.
26.
After preheating the oven at 200 degrees, spray a layer of water on the surface of the frozen custard liquid mooncake and put it in the oven.
27.
Bake for 5 minutes and take it out. Brush the egg mixture (egg yolk with a little water) thinly. Then continue to bake at 200 degrees for about 8-10 minutes (the skin is just cooked). It's delicious just out of the oven. It can also be kept cool and sealed, and it is best to eat it in about 3 days.
Tips:
1. Liuxin stuffing loves, move faster when wrapping.
2. Don't fry the custard stuffing too much, otherwise it will cause the liquid filling to not flow if it is too dry!
3. Do not spray too much water on the surface of the moon cake before entering the oven, otherwise the texture will be unclear.
4. The oven has different tempers, so the baking temperature and time are for reference only.
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