Custard Quicksand Mooncakes

Custard Quicksand Mooncakes

1. Quicksand stuffing material 👇 (the quicksand stuffing made here can also be used to make quicksand buns and quicksand tart stuffing)

2. Mix milk powder, caster sugar and light cream together and mix well

3. Put in the cheese slices (just ordinary burger cheese, you can use 50g cheese powder instead)

4. Salted egg yolk is steamed or grilled, crushed and sieved, and mixed into the cream paste

5. Heat in a microwave on medium heat for 45 seconds until the cheese slices are melted (this step is avoided if you put the cheese powder), and stir evenly

6. Sift and let cool

7. Put it in a sealed bag, squeeze out the air, adjust to a flat piece, put it in the refrigerator and freeze it to become semi-hard

8. Take out the frozen semi-hard quicksand filling, divide it into 15 portions, wrap it with plastic wrap, knead it into a ball as much as possible, continue to freeze it in the refrigerator until it is hard, and set aside (in fact, if you have a spherical ice cube mold, you can skip these two steps. , Put the cold quicksand stuffing directly, put it in the mold and it can be frozen hard, because the palace does not have this thing, so I can only use this stupid trick)

9. . . . . . Take a breath. . . . . .

10. Custard stuffing material👇 (the custard stuffing made by this party can also be used to make custard bread and custard buns)

11. Knock and beat the eggs

12. Sift in low-gluten flour

13. Stir evenly to form a batter, set aside

14. Take another milk pot, whipped cream, butter, heat on low heat until it boils (about 90 degrees, if it is boiling, let it off for a while)

15. While stirring the egg batter, pour in the hot butter and butter and mix well

16. Add cheese slices, sugar and milk powder while it's hot

17. Boiled salted egg yolks are crushed and added, and a few drops of vanilla essence are added (or without vanilla)

18. Stir until the cheese slices melt, sieve and pour into the pot

19. Heat on a low fire, stir quickly while heating, and fry until the custard paste becomes a dough shape

20. Keep it cool and put it in the refrigerator, cover it with plastic wrap, and keep it in the refrigerator for later use (the plastic wrap must be close to the surface of the custard to prevent the precipitation of water vapor)

21. . . . . . . Take a breath again. . . . .

22. Mooncake skin 👇 (Hong Kong-style mooncake skin without inverted syrup, non-Cantonese-style mooncake skin, soft taste, no need to wait for oil return)

23. The butter is softened at room temperature and beaten until slightly white

24. Pour the honey and stir well

25. Pour the condensed milk and mix well

26. Sift in cornstarch and low-gluten flour

27. Knead into dough, wake up at room temperature for about 30 minutes (do not exceed 6 hours, the dough will harden), set aside

28. . . . . . . Panting. . . .

29. Custard Quicksand Mooncake Material👇

30. Divide the custard filling into 15 small portions, and make rounds for later use

31. Peel, divide equally into 15 small portions, round and set aside

32. Put the custard filling in the middle of the fresh-keeping bag and roll it out thin

33. Pack the quicksand stuffing pay attention ⚠️ pay attention ⚠️ pay attention ⚠️ (the quicksand stuffing must be put in the refrigerator and used again, take it out in batches to prevent it from melting halfway! My picture is the last of the package, the quicksand stuffing that melted, melted The quicksand stuffing is not easy to pack, and the stuffing is easy to burst after wrapping)

34. Roll out the skin and wrap it with creamy yellow quicksand stuffing

35. The moon cake embryo is rounded, dipped in dry flour, and pressed into the shape of the moon cake with a mold

36. Put the finished mooncake embryos in the refrigerator to freeze and harden and then bake (experience, if you bake after freezing hard, it is not easy to burst)

37. Preheat at 220 degrees, take out the mooncake embryos, spray with water, and bake for 5 minutes

38. Take it out, brush with egg liquid or soy sauce (one egg yolk, quarter egg white, 15g of water), cover it with tin foil, continue to bake for 8 minutes, take it out and let it cool before eating (the stuffing is cooked, mainly baked skin, like The kind that comes out of the pulp can be baked for another 5 minutes on the basis of 8 minutes, I only bake it for 8 minutes this time)

39. Just made it, baked for 8 minutes

40. Made last year, made with Cantonese-style mooncake crust, baked for 15 minutes