New Mid-autumn Festival ~ Custard Liuxin Mooncake

Name: New Mid-autumn Festival ~ Custard Liuxin Mooncake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 15g cheese powder; 50g Powdered sugar; 80g butter; 10g milk; 5g condensed milk; 15g Whole egg liquid; 36g Liquid filling; 270g Custard filling

by Lezhong Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

New products on Mid-Autumn Mooncake ~ Soft and sweet, different Cantonese-style mooncakes, mooncakes that flow into your mouth, hurry up and make them! ! !
Ingredients can make 12 50g moon cakes with a 1:1 ratio of skin filling

Ingredients

New Mid-autumn Festival ~ Custard Liuxin Mooncake

1. Prepare materials

2. Put the Liuxin filling into the piping bag and put it in the refrigerator one night in advance and freeze for later use. The butter is softened at room temperature and beaten with powdered sugar until white.

3. Add the egg liquid in two times, and then add the next egg liquid after being absorbed

4. Add milk, condensed milk and stir well.

5. Sift in low flour and custard powder and mix well

6. Relax for half an hour.

7. Custard filling is divided into 22g each

8. Organize into a cup shape

9. Squeeze the frozen liquid filling into the paste.

10. Tighten the bag with a tiger's mouth. After finishing the shape slightly, put it in the refrigerator and freeze for about 15 minutes.

11. The loose crust is divided into 25g each. Rub round.

12. Wrap the frozen custard liquid filling.

13. Wrap everything, put a little low flour in the moon cake mold, shake the mold to make the flour evenly distributed, and knock off the excess flour. Put the wrapped moon cakes into a mold and press to shape them.