Internet Celebrity Liuxin Mooncakes, Homemade More Delicious at Home
1.
The salted egg yolk is steamed and crushed for later use.
2.
First, make the liquid filling, mix the starch and coconut milk, and stir well.
3.
Mix the milk and custard powder evenly.
4.
Heat three-flower evaporated milk and sugar on low heat and stir well.
5.
Add the mixed starch slurry and stir well.
6.
Add custard paste and stir well.
7.
Add crushed salted egg yolk, heat on low heat, and stir slowly.
8.
Use a piping bag to squeeze into the mold, and the liquid filling needs to be frozen overnight.
9.
Next, make the custard filling part, mix 2 eggs and sugar.
10.
Add milk and whipped cream and stir well.
11.
Add corn starch, low-gluten flour, and milk powder, and mix well.
12.
Add salted egg yolk and butter to the batter, and stir-fry until solid.
13.
Beat the butter until fluffy, add the whole egg liquid and evaporated three-flower milk and stir well.
14.
Add low-gluten flour, sugar, and custard powder and continue to mix well, knead into a dough, cover with plastic wrap and let it stand for 1 hour.
15.
The custard filling is divided into 1 piece of 30 grams, wrapped in the frozen liquid filling, and rounded.
16.
The crust is equally divided into 25 grams, wrapped in fillings, and rounded.
17.
Press out the shape with a moon cake mold and put it in the freezer for 3 hours.
18.
Before baking, take out some spray water, put it in the preheated oven, and bake at 200 degrees for 6 minutes.
19.
Take out the egg mixture and bake for another 5 minutes.
20.
Finally, apply honey water and bake for 6-8 minutes.
