Let You Eat Four Flavors of Custard-filled Peach Mountain Mooncakes at Once

Name: Let You Eat Four Flavors of Custard-filled Peach Mountain Mooncakes at Once
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g butter; 90g Light cream; 90g Coconut milk; 30g White sugar; 40g milk powder; 85g corn starch; 30g condensed milk; 12g Coconut; 12g American Almond Chips; 12g Dried blueberries; 300g Milk Peach Hill Bark; 4g each All kinds of fruit and vegetable powder

by Memorial trip

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

#小小美食日记# Moon cakes that have been super popular in recent years are surprisingly simple. And the super-high appearance and the lines are particularly clear. I made four different fillings with custard filling as a base. The sugar has been reduced but it is still slightly sweet. I wrote that if you need it, you can reduce the sugar appropriately, but if you reduce too much, the shelf life may be too short. The custard filling with dried blueberries is neutralized with sour blueberries. It will be much better, it tastes full of milk flavor, and it is very good with a cup of tea. The original recipe is Yuemanxilou. There is custard powder in the recipe, I removed all of it. The changes are a bit big, and those who like the original can go to the original blogger to see it.
This amount can make 14-15 50g mooncakes Custard Ingredients: 90g butter, 90g whipped cream, 90g coconut milk, 30g white sugar, 40g milk powder, 85g corn starch, 30g condensed milk, 12g coconut, 12g almonds, 12g dried blueberries
Peach Hill Bark: Milk Peach Hill Bark 300g Cocoa Powder 3-4g Strawberry Powder 4g Matcha Powder 4g Pumpkin Powder 4g Purple Sweet Potato Powder 4g"

Let You Eat Four Flavors of Custard-filled Peach Mountain Mooncakes at Once

1. 90g whipped cream, 90g coconut milk, 30g white sugar, 40g milk powder, 85g corn starch, 30g condensed milk, mix well and set aside

Let You Eat Four Flavors of Custard-filled Peach Mountain Mooncakes at Once recipe

2. Add butter

3. Steam the mixed custard paste for 30 minutes, stirring 3-4 times during this time, until fully cooked.

4. Roughly divide the custard filling into quarters

5. Add three parts of coconut, almonds, and dried blueberries and mix well

6. Divide the peach mountain bark into 6 parts, one part of the original flavor, and add cocoa powder, strawberry powder, matcha powder, purple potato powder, and pumpkin powder to the other five parts and mix evenly.

7. Mix various colors into a marble pattern according to your own preferences, or you can make a solid color, each 20g is good for spare

8. Divide 30g each of the custard filling into the peach mountain skin and close the mouth

9. Roll the wrapped moon cake into an oval shape

10. Put the best-looking side into the pattern of the moon cake mold and press it out with a little pressure

11. Preheat the oven to 175 degrees

12. Bake the middle layer for 15 minutes

13. carry out

14. carry out

15. carry out

Tips:
The mooncake is softer after returning to the oil, but this is not a Cantonese mooncake with a different taste. The peach mountain skin is rich in color. You need to match the color you like. I basically use the original color for the transition.