Custard Mooncake
1.
Put all the ingredients in the auxiliary materials in a container and stir evenly (you can sieve the powder to avoid agglomeration. The butter must be melted) Cover with plastic wrap, steam it in a steamer with boiling water for about half an hour, take it out and stir four times during the process , So that the materials are better mixed. After letting cool, put it in the refrigerator for forty minutes. (Cover with plastic wrap all the way) is the custard filling
2.
Mix all the ingredients in the main ingredients evenly, knead the dough, cover with plastic wrap and store in the refrigerator for half an hour.
3.
Divide the filling into about 26 grams/pieces and round; divide the crust into 23 grams/pieces and round.
4.
Take a pie crust and squeeze it by hand, and put the filling on it;
5.
Gently push the pie crust upwards with the right hand, wrap it (make the crust the same thickness as much as possible) and roll it into an oval shape (the round shape is easy to be scratched when it enters the mold)
6.
Pack all the mooncake blanks one by one. Put in the oven (non-stick greased paper)
7.
Use a moon cake mold to press out the patterns one by one;
8.
Put it in a 200°C preheated oven, bake it for five minutes and then take out and brush the egg yolk liquid (I don’t think it can be brushed, so as not to paint too heavily), then adjust the oven temperature to 160°C, bake 15-20 minutes to your favorite color That's it. My oven color is not good~ you can bake it to your favorite color.
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