Name: Custard Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Milk powder (stuffing); 40g Custard powder (stuffing); 85g Corn starch (stuffing); 50g Condensed milk (stuffing); 110g Butter (stuffing); 50g White sugar (stuffing); 90g Light cream (stuffing); 90g Milk (stuffing); 20g Milk powder (skin); 20g Custard powder (skin); 43g Corn starch (skin); 150g Flour (skin); 25g Condensed milk (skin); 80g Butter (skin); 45g White granulated sugar (skin); 45g Light cream (skin); 45g Milk (skin)

Custard Mooncake

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

I have always wanted to make custard mooncakes, just because I have a packet of custard powder. I've been thinking about how to solve it, this time it's good, and I got rid of half of it all at once. However, a little unexpectedly, the pattern of the mooncake disappeared after baking. I don't know if it was because the coconut milk was changed to milk or because the dough was a little too watery. Looking at this mooncake, it suddenly occurred to Jun Zhi that in his cream-skin mooncakes, the pattern of the cream-skin mooncakes would not have clear patterns like Cantonese-style mooncakes. But the pattern is too unclear. "

Custard Mooncake

1. Prepare custard filling ingredients

2. Pour custard powder, milk powder, and cornstarch into a large bowl, mix well

3. Add condensed milk and mix well

4. Add butter and mix well

5. Add white sugar, mix well

6. Add whipped cream and mix well

7. Add milk

8. Mix into a smooth, particle-free paste

9. After the water in the pot is boiled, put the custard paste into the pot and steam for 30 minutes on medium and low heat, stirring 3 times in the meantime

10. Steamed custard filling, let cool and set aside

11. Prepare custard crust ingredients

12. Pour milk powder, custard powder, cornstarch and flour into a large bowl and mix well

13. Add condensed milk and mix well

14. Add butter and mix well

15. Add sugar and mix well

16. Add whipped cream and mix well

17. Add milk

18. Knead into dough

19. Pinch the filling and the pie crust into about 15 grams each

20. Flatten the crust and put in the custard filling

21. wrap up

22. Close the mouth and round, and do them one by one

23. Put the finished cake into the mold

24. Buckle on the table to press out the pattern

25. Put the pressed flower-shaped moon cakes into the baking tray

26. Brush the surface with egg wash, put it in a preheated oven at 200 degrees, and bake for about 10 minutes

27. Golden surface

Tips:
If the coloring is not satisfactory after 10 minutes of baking, you can turn to the heat and continue to bake for 3-5 minutes, and the surface will be golden brown.

The oven temperature needs to be adjusted according to your own situation

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