Flowing Custard Mooncakes, The Softer The Heart, The More Delicious
1.
To make liquid filling: Stir milk powder, caster sugar, fresh cream, add cheese slices.
2.
Steam the salted egg yolks in advance, grind 3 of them, stir in the cream cheese, and heat in the microwave for 45 seconds.
3.
After taking it out, sieve it into a fine paste, cover it with plastic wrap, and freeze it in the refrigerator.
4.
Frozen liquid fillings are cut into rectangles, cut into 15 equal portions (8 g/portion) and put in the refrigerator to freeze for later use.
5.
To make custard filling: beat the eggs, add the sifted low-gluten flour, and stir to form a batter.
6.
Heat the cream and butter on a low heat until it boils, pour in the egg batter, and stir while pouring.
7.
Add cheese slices, confectioner's sugar, milk powder and stir, add the remaining 2 crushed cooked salted egg yolks in the recipe and stir well.
8.
Pour into a saucepan over low heat, stir and fry quickly, and fry until the custard filling becomes a ball, then cover the surface of the filling with plastic wrap and put it in the refrigerator.
9.
Divide the cooled custard filling into 15 portions (28 g/portion), knead into small balls, and continue to store in the refrigerator for later use.
10.
Make mooncake crust: Beat the butter that has been softened at room temperature until it is smooth, pour honey and condensed milk, and mix well.
11.
Pour in the sieved cornstarch and low-gluten flour, mix into a moist and sticky dough, wrap it in plastic wrap, and let it wake up at room temperature for about 1 hour.
12.
Divide the awake crust dough into 15 equal parts (15 g/portion), cover with plastic wrap and set aside.
13.
Assemble moon cakes: Take a refrigerated custard filling and knead out a small nest shape, wrap it with the frozen liquid filling, close the mouth and round it, put it in the refrigerator and freeze it to harden.
14.
Take a portion of the mooncake dough, flatten it, wrap it in the frozen filling, close the mouth and round it.
15.
Dip the surface of the wrapped moon cake with flour, gently roll it into an oval shape, and put it into the moon cake mold (the moon cake embryo is semi-frozen at this time and can be pressed into moon cakes of various shapes), and the pressed moon cake embryo should continue to be put in Freeze in the refrigerator until completely frozen.
16.
Select the upper and lower fire function of the steaming oven, set 225°C to preheat in advance, spray water on the surface of the frozen moon cake, and bake it in the middle of the steaming oven for 5 minutes.
17.
Take out the moon cakes, brush them with egg yolk liquid, put them in the steaming oven and adjust the temperature to 210℃, and continue to bake for 8 minutes until the crust is cooked.
18.
After roasting, leave it at room temperature for one day to return to the oil. You can heat it up slightly before eating for better taste.
Tips:
1. If the newly made moon cake dough is too dry, you can add some honey. If it is left dry for a period of time, the room temperature may be low, because the butter will harden at low temperatures.
2. The Liuxin must be frozen hard enough, otherwise it will burst and break the skin during baking.
3. It is self-made without adding preservatives and can be kept under refrigeration for up to 3 days. It is recommended to consume as soon as possible.
4. The crust in the recipe is thin. If it is not covered or the novice tries, the amount can be increased to 20g per serving.
