#新良第一节烤大赛# Delicious Jinsha Custard Cantonese Mooncakes
1.
Prepare the leather materials
2.
Pour the inverted syrup in a clean basin, then pour the soap
3.
Pump and stir evenly by hand, then pour the vegetable oil in portions
4.
Pump and stir evenly by hand. Note that the oil needs to be added in portions to avoid separation of oil and water. The inverted syrup and vegetable oil must be fully mixed.
5.
Then pour the mooncake powder in, mix well with a spatula, and the dry powder disappears when mixing well, without excessive stirring.
6.
After mixing, cover with plastic wrap and wake up for 30 minutes.
7.
Now start to make the filling, pour the whole egg liquid and sugar in ingredient A, and stir evenly by hand.
8.
Sift the almond flour and the milk powder and pour in.
9.
Note here that if the powder is exposed to moisture for a long time, there will be lumps. If it takes a long time to open, it must be sieved when making it.
10.
Mix well with a spatula.
11.
After mixing well, pour the materials in the fabric one by one
12.
Finally, add the butter, pour it into a non-stick pan, heat it on a low heat, and stir-fry
13.
3 salted egg yolks can be steamed, or directly in the oven at 150 degrees, bake for about 6-10 minutes, let cool after baking, and then sift into egg yolk froth.
14.
Add the egg yolk froth to the custard filling that is being fried.
15.
When frying, be sure to fry it dry, otherwise the filling will be easy to burst due to the large water content during the baking process. Let the custard filling cool, and then divide it into 35 grams of filling, knead it into a ball, and place it. Until the refrigerator is cold and hard.
16.
After freezing, take 15 grams of skin and 35 grams of stuffing and wrap it up. If stuffing, it will be better to pack.
17.
After wrapping, it can be warmed and softened first.
18.
Press the prepared mold and prepare a little high powder as hand powder when pressing, so as not to make it difficult to take off the film. Bake at 160°C, lower at 200°C, put in the oven for 8 minutes, bake until the color turns white and take it out
19.
Prepare three egg yolks to use for the brushing. If you feel that the color is not dark enough, you can add a little syrup appropriately. Brush the egg liquid with a wool brush. The wool brush is more delicate and the brushing effect will be better than the silicone brush. When brushing, pay attention to not sticking too much egg liquid at a time to avoid unclear patterns. Brush the egg liquid three times, each time Is the last time
20.
After brushing, put it in the oven and continue to bake for 15 minutes.
21.
Finished picture
22.
Finished picture
23.
Finished picture
24.
Finished picture
Tips:
1. Pay attention when mixing sugar and oil, be sure to mix well, otherwise it will cause the skin to be too sticky.
2. When removing the film, you must first determine the position on the baking tray, and then press the film directly on the position, so as not to move after the film is removed, which will easily cause the moon cake to deform.
