Hong Kong Style Custard Mooncake
1.
Weigh and mix 20g milk powder, 10g custard powder, 43g corn starch and 160g flour
2.
Cake crust: melt 60g butter in advance, add 1g salt, 40g white sugar, 25g condensed milk, 45g light cream, 45g thick coconut milk, mix well
3.
Sift into the mixed powder
4.
Knead into dough
5.
Divide into 22g small doses, cover with plastic wrap and let stand for 1-2 hours
6.
Custard filling: weigh and mix 50g milk powder, 30g custard powder and 75g corn starch
7.
Melt 80g of butter in advance, add 1g of salt, 50g of white sugar, 50g of condensed milk, 90g of light cream, 90g of thick coconut milk, pour it into a basin and stir evenly
8.
Sift in the powder
9.
Stir well
10.
Steam the custard filling on a medium-low heat for about 20 minutes. During this time, take out the custard filling and stir evenly every 5 minutes, or heat it in a microwave oven. I use the microwave oven 4 times, 50 seconds each time.
11.
Take it out after heating each time, stir evenly and reheat the next time, until it is a fine and thick state that does not hang on the wall.
12.
Let cool and knead into 28g balls, cover with plastic wrap and refrigerate for later use
13.
To wrap moon cakes: take a piece of cake crust and squash it, and place a custard filling in the middle of the crust
14.
Use a tiger's mouth to hold the pie crust and close it tightly. Roll into a circle with the mouth facing down
15.
Put it in the moon cake mold, you can use some corn starch to prevent sticking,
16.
Press forming, directly press on the bakeware, spray water on the surface to prevent drying
17.
Preheat the oven, the upper tube is 200 degrees, the lower tube is 180 degrees, bake for about 7 minutes and then take it out
18.
Brush a layer of egg yolk liquid on the epidermis
19.
Bake in the oven for 10-15 minutes until it is colored
20.
Finished picture
Tips:
It is crispy on the outside and tender on the inside while it is hot, and it tastes relatively firm after being returned
