💃custard Liuxin Mooncakes——this is A Mooncake that Can Make You Sit Firmly in The Position of The Chef in The Circle of Friends🥮, No One Likes It and I Lose👎

💃custard Liuxin Mooncakes——this is A Mooncake that Can Make You Sit Firmly in The Position of The Chef in The Circle of Friends🥮, No One Likes It and I Lose👎

1. Let's deal with the salted egg yolk first, I use freshly knocked salted duck eggs. Remove the layer of film on the outside of the egg yolk, then rinse it with running water, put it on the plate, cover with plastic wrap, pierce a few holes for ventilation, boil a pot of water, and steam on high heat for 15 minutes. Those who are afraid of fishy can spray some high-quality liquor before steaming. I think the quality salted egg steamed out is not fishy, and it is not sprayed. (It’s also cooked in the oven)

Let the steamed egg yolk cool slightly, break it apart to remove the hard core inside, and then sift it. After being sieved, the egg yolk will be more delicate to eat. If you like to eat the grainy custard filling, you can not sift it. But the egg yolk in the liquid part must be sieved~



The yolk is weighed. Don’t ask me how many eggs I used. The duck eggs I bought may not be the same size as yours. The maximum yolk I bought is 17 grams and the minimum is 9 grams (very few). The quantity is not of reference. . If you have to ask, count them, and I will take photos of everything on the plate.

Key points: The salted egg yolk must be freshly knocked out from raw salted duck eggs, or vacuum-packed salted egg yolks. The oily yolk from the cooked salted duck eggs bought in the supermarket is not 🉑️! !

2. All the ingredients for the flow core are here, the butter should be softened at room temperature

Many people commented on whether it is possible to use sliced cheese instead of powdered cheese. No, no. A friend asked if he could use custard powder instead of cheese powder, and the chefs who had made it said yes. A friend asked if he could use Kraft cheese powder, but it would be lighter in color.

If you don’t have coconut milk, you can use light cream instead

3. Put the powdered sugar, milk powder, salted egg yolk, butter, and coconut milk together and stir well, then heat over water until the butter melts. Heat until the butter melts and leave the heat immediately, otherwise the temperature is too high, the starch in the powdered sugar will gelatinize, and the filling will become thicker, which will affect the effect of the filling.

Stir the whipped cream and cheese powder evenly, pour into the egg yolk paste made just now, stir again, and put it into the piping bag

4. Squeeze into the mold and freeze for more than 4 hours, or freeze overnight. I used the mold of Fabake, the small hole diameter is 2.2 cm, and the flow cores weigh about 5 grams each, and there are 12 in total.

There will be a drop left, don’t mind, there will be a little bit in the piping bag, there will be a drop in the pot or bowl, if the total amount is exactly 60 grams, the squeeze out of the liquid filling may not be enough

5. This is all the ingredients for custard filling, everyone must be prepared to start making them later, so as not to forget one. The butter should be softened. It is best not to substitute other raw materials for the orange powder. It is very easy to buy in supermarkets, and it is not expensive.

Same: It is not recommended to use sliced cheese instead of powdered cheese.
Chengfen is also called Chengnian. It is very cheap to buy a pack in the supermarket. It is not recommended to use other starches instead. If you have to use other starches, use potato starch, but the taste will be different, so please be prepared.
If you don’t have coconut milk, you can use whipped cream instead, but the finished product may be a little greasier

It is not necessary to add salt. It is not recommended to reduce the amount of sugar too much. Too little sugar may cause the salty taste of the egg yolk to not be covered. I don’t think it’s too sweet. Friends who like sweets can add some sugar.

6. Put all the ingredients together and stir well. Then place it on a plate, cover with plastic wrap, pierce holes for ventilation, and steam in a pot over low heat for 20-25 minutes. (Or use the smallest fire to fry until the group, the smallest fire)

Regardless of steaming or frying, use the lowest heat, as the temperature is high and it will cause oily

A friend said that when frying custard fillings are easy to produce oil, you can mix all the ingredients except the salted egg yolk, fry the dough, and then stir in the sifted salted egg yolk. You can try it.

7. Stir the steamed/fried custard filling and mix well. At this time, it should be able to hold the dough with your hands. If it is very loose and can not hold the dough, it should be steamed/fried too dry. You can add some whipped cream to adjust it. The custard filling should not be too dry or too wet. If it is too dry, there will be gaps when filling the liquid filling later, and the filling may burst when it is baked. It will also absorb the moisture of the fluid center, causing the fluidity to be weakened, or even no fluid center. Custard fillings that are too wet may also cause the fillings to burst during baking.

The well-mixed custard filling wrapped in plastic wrap, put it in the refrigerator for more than one hour to cool thoroughly before use.

8. All the ingredients for the puff pastry, the butter softens at room temperature, but don’t over soften it

It is not recommended to use other substitutes for the noodles

9. First, beat the butter evenly, and it’s enough, no need to whip (don’t whip! Over beating the butter will result in unclear bake patterns). Add powdered sugar and beat evenly.
Add the egg mixture and beat well, then add the coconut milk, and beat well again. After whipping evenly each time, add the next material.

Because we don’t use a lot of liquid, it’s good to pour in the egg liquid and coconut milk at a time. But be sure to beat evenly before adding the next one

First, don't over-soften the butter, and second, don't over-spend the butter. If your green body looks perfect, but it is blurred after baking, please find the reason in these two places.

10. After adding coconut milk, stir well, add milk powder and orange powder, mix well and then add sifted cheese powder and low powder.

Cut and mix with a spatula and press to form a dough. After the dough is formed, put it on top of the silicone pad, push it out with the root of the palm, and then retract it again, repeating several times until the dough does not stick to the hands or the silicone pad.

The finished dough is wrapped in plastic wrap, and the room temperature is too high. It is recommended to put it in the refrigerator and relax for 1 hour before using it. If the room temperature is not too high, the room temperature will be relaxed 🉑️

The recipe of this pie crust is not dry at all. If you make it cracked when you make it, it is recommended to check whether there is any improper operation or see if you can adjust it. The brand of flour we use is not necessarily the same, and the amount of water absorption may also be different. Learn to adjust yourself according to the state. If it’s too dry and need to be adjusted, add cream or coconut milk 🉑️, add a little bit slowly

11. Divide the refrigerated custard filling into 12 portions, each 20 grams, reunion.

Put an empty bowl in the refrigerator in advance to freeze, then unmold the liquid filling and put it in this bowl to avoid melting. You can also add ice packs under the bowl.

Take a custard filling and flatten it, wrap it in a liquid filling, and round it. After packing everything, put it in the refrigerator and freeze for half an hour. Be sure to wrap tightly when wrapping, and there should be no gaps, otherwise the filling may burst during baking

If the liquid filling shows signs of melting during the packaging process, put it in the refrigerator and freeze it before packaging. But as long as you operate it fast enough, you can pack it if you can’t wait for it to melt.

12. The loose crust is divided into 12 portions, 25 grams each, and rounded.
Take a pie crust, flatten it, wrap it with a custard filling, and slowly close the mouth with a tiger's mouth. Rub round.

The loose crust is very good, and it is not dry at all. If your pie crust is dry and cracked, adjust it now, don't bite the bullet. It may burst if it’s wrapped in that way

Note here that you must check to see if there are cracks, and if there are cracks, push it with your hands. If there is a crack, the filling may burst when baking

13. Prepare some hand powder and a brush,
I used the Sanyo cake powder, leftovers for the flower cake 😭
If you don’t have cake flour, you can use cornstarch. Don’t brush too much. Try to brush evenly with Sanyo cake flour. It’s really suitable, and it won’t turn white at all.

14. After everything is wrapped, gently rub the round mooncake blank with both hands to form a cylindrical shape, because it may be difficult to put the round mooncake into the mold.

Use a brush to gently apply a layer of hand powder on the top of the mooncake blank, as well as the mold. Anti-sticking. A thin layer is fine, don’t brush too much, or it might be white after baking

Put the mooncake blank into the mold, press it lightly, and then push it out. A beautiful and greasy mooncake blank is ready, with very clear lines.

If it is difficult to press or burst when pressing, it may be that the custard filling inside is too hard. If you press it after a little bit of temperature rise, it will not burst.

15. Put it in a baking pan covered with oil cloth or oil paper. I was afraid of sticking to the bottom, so I brushed a layer of powder on the oil cloth. Put it in the refrigerator and freeze for more than 2 hours, or freeze it overnight 🉑️

Make the green body sealed and freeze it, take it out and bake it when you want to eat it 🉑️, but it is not recommended to freeze it for too long

16. Preheat the oven up and down to 220 degrees, take out the frozen mooncakes, change to a baking tray, spray a thin layer of water on the cakes, and bake them in the oven for 5 minutes

Please adjust the oven temperature according to your oven temperament

17. Take it out to cool down for 1 minute, and then bake it at 220 degrees for 5 minutes. The crust is slightly sagging, just cooked~

The temperature I said is the actual temperature of the oven. Personal oven tempers may not be the same. Please adjust it according to your own oven. When my oven is adjusted to 200 degrees, the actual temperature is 220. If it is adjusted to 220 degrees, the actual temperature is 240-250, which may be burnt. Can you understand that?

I don’t need to brush the egg liquid. Don’t ask me if I want to brush the egg liquid. The tips have been written and there are still a lot of questions. Can I do it after reading the recipe twice?

Key points: Don't touch it just after it's baked, don't touch it after it's baked, don't touch it just after it's baked! ! One is hot, and the other is too soft to hold! Wait to let it cool before holding it with your hands

18. It's out, delicious mooncakes

The crust is slightly dry and normal when it is just baked, and it will be moisturized overnight. It’s not a big problem that the bottom of the cake is slightly oily

19. Come a close-up

Refrigerate for one week at room temperature for three days. Refrigerated moon cakes can be heated in the microwave for a few seconds to restore some fluidity. Freezing is not recommended.

Stop asking about the expiration date in the comments, okay, is it difficult to take a closer look at it?

20. Break it apart and take a look, oh my god, my saliva is going to flow out

The liquid filling will be absorbed by the custard filling in about three days. Mind making it carefully 😊 This moon cake does not require oil return, you can eat it if it is not hot

Tips:

The butter must be softened at room temperature in advance. The butter in the crust does not need to be beaten. If it is beaten too much, the lines may be less clear.


Remember to brush the powder when pressing, otherwise it may stick to the mold

Mooncakes must be frozen hard before baking

Why do so many people ask if they want to use the egg wash? If they don't write it, they don't need it. If you have to brush it, you can brush it, but don’t ask me why it’s different from mine.

The brand of the ingredients is written in the front. You can replace other brands. For the cheese powder, I used Feituo brand orange cheese powder. The color is brighter and very beautiful. You can replace it if you don’t like it.

Some friends said that you can’t buy orange cheese powder. Other cheese powders are okay, such as Hujun powder and pumpkin powder, but the taste may be affected a little.

After I finished it, I found that buying moon cakes to eat is actually quite good. But the sense of accomplishment I made by myself is to buy one that is incomparable~

After the refrigerated mooncakes are taken out, warm them up in the oven or bite them in the microwave, and the flow will recover a little, but they are not as good as they were just made.

Because it is impossible for me to take all the variables into consideration when making it, I will definitely encounter situations where there are inappropriate, too dry or too wet when I make it. You can adjust it according to your specific situation.

Personal energy is limited, most of the comments will reply when I see it, and some enthusiastic chefs will take the initiative to help reply, thank you all. But for the content written in my prescription, friends who asked in the general comments will not reply, such as: shelf life is a few days, can I use cheese slices instead of cheese powder, or spray water, why the texture is not clear, and the powder Can you not add it...please forgive me. Please read the preface, text and tips carefully, and wish you all success!