Custard Mooncake

Name: Custard Mooncake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 20g Powdered sugar; a little Vanilla extract; 4g cheese powder; 10g yolk; 90g Unsalted butter; 150g Low-gluten flour; 50g Coconut milk; 20g milk powder; 20g corn starch; 1 and a half Whole egg; 50g condensed milk; 25g butter

by Aunt Xizhen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The custard mooncakes at The Peninsula Hotel in Hong Kong are so popular every year that they are outrageous.
One year when everyone grabbed mooncakes, the police even made the police come forward to maintain order.
It's an exaggeration to buy forty or fifty yuan for a small one.
But it's really delicious, you must try it when you have time.
In addition to the special formula, Peninsula Butter is also the secret to making this mooncake delicious.
But as ordinary people, this kind of Rolls Royce in the mooncake industry is just fine occasionally.
More often, I am still willing to do it myself.
Even if it can't imitate the 100% original flavor of its home, it is good to give it to friends and give it to the family to taste.
I read the recipe for a long time before making this moon cake. Basically, I changed it after a recipe.
Finally, I finally found a master's prescription for me, tried it, and it was not bad.
Quickly release it, and interested students can do it themselves.
Later, when I get the authentic custard mooncake recipe from Hong Kong master, I will share it here.

Custard Mooncake

1. Pour all low-gluten flour, custard powder, milk powder, starch, powdered sugar and condensed milk and eggs into the pot, then slowly add coconut milk and softened butter cubes, mix into a delicate paste, and steam it on the pot. five minutes

2. Remember to stir it every five minutes to make the custard filling more even and delicate.
This is what it looks like after it's steamed. After that, take out the stuffing, put it in a fresh-keeping bag, put it at room temperature and put it in the refrigerator for one hour to let it solidify to a state that is not very sticky.
At this time, start making mooncake crusts. Mix all the ingredients together, and then mix into a dough. It’s best to keep the room temperature at about 24 degrees. If the temperature is high, the dough will be soft. You can put it in the refrigerator for a while before taking it out.

3. The refrigerated custard filling is equally divided into 12 portions and rounded. The mooncake dough is also divided into 12 equal parts and rounded. Then take a pie crust dough, press it into a circle, and wrap it with a custard filling

4. Then wrap it up with the seal facing up. I used a 55-gram mooncake mold, first sprinkle some flour in the mold to prevent stickiness.
Then press the whole dough in, because the skin is very soft, so this step should be done carefully, don't break it. Press the bottom firmly and cover it directly on the greased paper.

5. This is the appearance of a pressed moon cake, and the texture is okay. Press all the moon cakes in the same way as before. Because the entire operation process is time-consuming, mooncakes will easily become soft when the room temperature is high, so you can freeze them for ten minutes before taking them out before putting them in the oven.
Then brush the egg yolk liquid on the surface of the moon cake, preheat the oven to 200 degrees, and bake the middle layer for 10 minutes. Take it out and brush the egg liquid again, and continue to bake for 10 minutes to color it.

Tips:
Two words
1. The outer skin of this mooncake is crispy, it will expand during the baking process, and the pattern is not so deep. I have carefully looked at the moon cakes of Peninsula Hotel. Their molds have deep cuts, and they are somewhat swollen and deformed after baking;
2. Don't bake this moon cake for too long, otherwise the surface will crack. Mine is slightly cracked after baking for a long time. As long as it is colored, it can be taken out;
3. It is very crispy when it is just out of the oven. Wait until it reaches room temperature before taking it out. Auntie is not responsible if it breaks.