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 batches, 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.
14.
Brush the surface with a layer of egg liquid and bake for about 10 minutes in a preheated oven at 200 degrees.
15.
The finished product is out
16.
Is it drooling?
17.
Liuxin is more delicious, a different Mid-Autumn Mooncake
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