Peninsula Hotel Custard Mooncake

Name: Peninsula Hotel Custard Mooncake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Light cream (filling); 60g Thick coconut milk (filling); 60g Butter-filling; 40g Condensed milk (filling); 10 Salted egg yolk (filling); 75g Corn starch (filling); 20g Custard powder (filling); 30g Caster sugar (filling); 50g Milk powder (filling); 1 piece Egg (stuffing); 150g All-purpose flour (cake crust); 50g Corn starch (cake crust); 15g Custard powder (cake crust); 25g Powdered sugar (cake crust); 20g Condensed milk (cake crust); 90g Whipped cream (cake crust); 50g Butter (cake crust); 1g Salt (cake crust); 2 pcs Egg yolk (cake crust); 1 piece Egg yolk (brushed surface); 1/2 Egg white (brushed surface); a little Clean water (brushing the surface)

by Alice Beard Potato Chips

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

In recent years, the Hong Kong Peninsula Hotel’s mooncakes have become more and more popular. They are also sold in a fairly high-end shopping mall in the small city where I live. The discounted price is more than 300 yuan, which is prohibitive. Originally, I didn’t plan to make mooncakes this year. Yes, because the steps are really cumbersome. It takes at least two to three days from the start of making to eating to the mouth to make syrup, make the skin, make the stuffing, roll the skin, press the film, bake and return the oil. I was a lazy person, so I planned to buy and eat this year, but I saw that the friends in the circle of friends were drying moon cakes, and their hands were itchy. Okay, lazy was overcome by gluttony, and finally baked a moon cake.
This moon cake is convenient without the need to boil the inverted syrup. The process of boiling the syrup is like a nightmare. Omitting this step makes me very motivated~~
Okay, don’t say much, let’s see how to do it~
The filling is 25g each, and the crust is 20g. A total of 22 mooncakes can be made. If a novice makes it for the first time, this ratio is not a problem. If you are really worried, you can divide the filling and the crust into 25g each. In this case , There should be extra stuffing~

Peninsula Hotel Custard Mooncake

1. First mix all the powders in the filling evenly and set aside

2. Mix the light cream, thick coconut milk, and condensed milk in the filling evenly, then add the butter, and heat it in a pot over water until the butter melts

3. 10 salted duck egg yolks, steamed in a pot, set aside
PS: I used raw salted duck egg yolks here. There should be some salted duck eggs sold in the vegetable market. If not, you can buy them at a certain treasure, or buy raw salted duck eggs and knock them yourself. If it doesn’t work, buy cooked salted duck eggs. Peel back

4. Add one egg in step 3 (whole egg is used here), add ten salted egg yolks
PS: The taste of 10 salted duck egg yolks is a little saltier, if you don’t like it, you can reduce it appropriately

5. Beat delicately with a cooking stick

6. Add the mixed powder and continue to beat it evenly with a cooking stick, so that the processed filling will have a more delicate and even taste

7. Put the custard paste into a pot, steam it over a medium-low fire for about 25 minutes, and stir the custard paste every 7-8 minutes. After steaming, cover with plastic wrap and cool for later use.

8. When the filling is cooling down, we will make the mooncake crust and mix the egg yolk, whipped cream and condensed milk evenly

9. Mix all-purpose flour, cornstarch, custard powder, icing sugar and salt evenly, add the cut butter, and rub it with the palm of your hand to form a coarse corn flour

10. Pour the prepared egg and milk liquid into step 9

11. Knead by hand until there is no dry powder, do not knead excessively to prevent the dough from becoming gluten

12. Divide the filling into 25g pieces and the skin into 20g pieces

13. Take a piece of pie crust, squeeze it, and wrap it with a filling, push the crust up with the mouth of the pie until it covers all the fillings, and pinch tight at the closing

14. Close the opening and put it down, cover the wrapped cake with plastic wrap to prevent it from cracking, preheat the oven to 190℃

15. Spray a little water on the surface of the mooncake

16. Bake in the oven for 7 minutes, take it out, and cool down

17. Use an egg yolk and half an egg white to beat well, add a little water, mix thoroughly, and apply a thin layer of wool on the surface of the cake base

18. Put it in the oven and continue to bake for 10-15 minutes, take it out and let it cool, and store it in a sealed container for at least 24 hours. The taste will be better after returning to the oil.

19. My mother ate a freshly baked one and said it tasted just so good. Today I had a dinner with my colleagues. I brought a day-long oil-returning mooncake to my colleagues. She said it was delicious. It should be after a day of oil-returning that the taste is better and solid. Up~

Tips:
1. The filling is 25g each, and the crust is 20g. A total of 22 mooncakes can be made. If a novice makes the first time, this ratio is not a problem. If you are really not assured, you can divide the filling and the crust into 25g each. In this case, there should be extra stuffing~
2. The egg liquid that is brushed on the surface of the cake embryo is a very thin egg yolk, half of the egg white and an appropriate amount of water. Use a wool brush to thinly brush on the surface of the moon cake. Never use it. Silicone brushes will be miserable~ Don’t ask me why I know~
3. It is best to wear gloves when making the crust