Custard Mooncake

Custard Mooncake

1. First make the custard filling. Raw salted egg yolks need to be roasted first. Spray the raw salted egg yolk with a little high liquor, and then there are two methods, one is to put it in a preheated 180℃ oven and bake for 8-10 minutes, and the other is to put it in a microwave oven and heat it on medium-high heat for about 100 seconds (depending on the microwave Power adjustment time). Until the salted egg yolk is thoroughly cooked. You can also buy cooked salted duck eggs and take the yolk directly after peeling off the egg whites.

2. After the salted egg yolk is cooled, rub it on the sieve to make it pass through the sieve and become a fine salted egg yolk mud (the salted egg yolk can also be finely mashed with a rolling pin or other tools, but the salted egg yolk after being sieved with a sieve The mud is the most uniform and delicate, and the taste is the best).

3. This is the obtained salted egg yolk mud.

4. Take another large bowl. Pour sugar, whipped cream (warm up in advance), milk powder, coconut milk powder, cornstarch, egg yolk puree and liquid butter (milk powder is the most common sugary milk powder for adults in supermarkets, don’t use baby milk powder). Coconut milk powder can increase the taste, if you don't use the same amount of milk powder instead.

5. If you have a king-baking whisk, use the homogenizing stick attached to the whisk to make a uniform and delicate mixture. If not, use a spatula to mix several times and mix thoroughly.

6. Pour the mixture into the milk pan, heat the milk pan over medium heat, and continue to beat with a homogenizer at high speed. Until the mixture is boiled and cooked thoroughly. The texture will change significantly after cooking and become thicker.

7. Remove the pot from the stove and continue to beat with a homogenizer for a while to make the mixture in the pot more uniform and delicate. If there is no homogenizing stick, use a silicone spatula, and continue to stir during the heating process until it is boiled and cooked, and continue to stir quickly after leaving the fire (the stirring effect of using a silicone spatula is not as good as a homogenizing stick, so the mixture may be mixed after cooking. There is a large amount of oil seeping out, but it does not matter, continue to stir vigorously until all the oil is absorbed).

8. Cool the mixture and the custard filling is ready. The cooled mixture will become very viscous. You can put it in the refrigerator and keep it in the refrigerator. Its texture will become harder at low temperatures.

9. Divide the custard filling into 20 grams each and round. Then put it in the refrigerator to make it hard (the custard filling after refrigeration is harder and easier to wrap).

10. Then make mooncake crust. Add flour, powdered sugar, milk powder, whipped cream, whole egg liquid, softened butter and other ingredients in a large bowl.

11. Then use a spatula to continuously stir and mix well, and the soft dough obtained is mooncake dough.

12. Divide the crust dough into 22 grams each, knead it round and flatten it in the palm of your hand.

13. Then put the custard filling in the middle of the pie crust, wrap it up, and slowly push and tighten it so that the custard filling is wrapped in the crust. Wrap all the custard fillings.

14. Use a 50-gram moon cake mold to press the mold. Put the dough into the moon cake mold.

15. Compression molding. Finally, before baking, you need to put all the finished mooncake blanks in the freezer (-18°C) of the refrigerator for more than 2 hours. Bake until the inside and outside are all frozen hard.

16. Preheat the oven to 220°C, and brush a layer of egg yolk liquid on the surface of the frozen moon cake (for coloring, pay attention to raw egg yolk liquid, not salted egg yolk). Put it in the middle of the oven and bake for 7-8 minutes. The surface is colored and ready to go out. The cooled moon cake is sealed and stored for 1 day before eating.

17. The above is the process of making custard mooncakes. If you want to make Liuxin Custard Mooncakes, it is more complicated, and you need to make Liuxin fillings separately. Please follow the steps below: the same as the salted egg yolk when making the custard filling, after the salted egg yolk is cooked, sift it to get the salted egg yolk puree (you can do it together with step 1).

18. The butter, powdered sugar, and milk powder heated into a liquid state are mixed in a bowl, and mixed thoroughly with the homogenizing stick of the Jun baking whisk (if not available, use an ordinary electric whisk to mix).

19. Then add the salted egg yolk puree. Mix well. What you get at this time is a fluid filling. Put it in the refrigerator and freeze it until set.

20. After the solidified Liuxin filling, dig out about 3 grams/piece of small balls. Put it on greased paper. Then continue to freeze (-18°C) in the refrigerator until hard. There will be leftovers when making this recipe.

21. Finally, when filling, first fill the custard filling with Liuxin filling. Then continue following the steps of custard mooncakes (the total weight of the filling remains unchanged, that is, the custard filling should be reduced to 17 grams per piece, and the total amount is still 20 grams after adding the liquid filling). It also needs to be frozen before baking.

22. "Liu Xin" will only appear after heating up.

Tips:

1. The taste of this custard mooncake is very good. If you don't make liquid filling, the whole production process is relatively convenient. The custard filling is soft, so it will be easier to handle if you freeze it hard and pack it later.
2. In fact, the fillings of the mooncakes are cooked, just bake the mooncake skins. Therefore, this moon cake uses a high temperature of 220 ℃ when baking, and the moon cake skin is baked and colored in the shortest possible time. This can prevent moon cakes from collapsing, deforming, and sinking of the filling. At the same time, it is also necessary to fully freeze the mooncakes before baking, so as to ensure that the shape of the mooncakes does not change when they are baked (especially the mooncakes with flow heart, do not freeze and bake, the filling will quickly become fluid and collapse. And the skin is not shaped, it is easy to deform).
3. If you make Liuxin mooncakes, the baking temperature is much more demanding. Make sure that the mooncake crust is cooked and colored, but the filling is not over-baked. So the high temperature and fast baking is very important. Try to finish baking within 8 minutes. If you overbake, there will be no fluidity. It is recommended that you make ordinary custard mooncakes first, and you will be more confident about the whole process before making Liuxin mooncakes.
4. Liquid filling is not liquid at room temperature, but has a softer texture than custard filling. It will show the texture of fluidity when it exceeds 40℃. If you want a feeling of fluidity, heat the mooncakes in a microwave oven on high heat for about 10 seconds before eating.
5. Use the most common milk powder in supermarkets. Choose whole milk powder (of course, most milk powder is whole milk powder) do not use baby milk powder, its ingredients are very different from ordinary milk powder.