Sands Custard Liuxin Mooncakes
1.
A: Salted egg yolk, 180° for about 15 minutes, then sieve it, set aside
2.
Pour corn oil into the pot, heat to 150°, pour in the sifted salted egg yolk
3.
Stir well
4.
Stir until as shown
5.
B: Original quicksand stuffing (as shown in the picture)
6.
First add the salted egg yolk and sugar, stir well, add the liquid, and finally add the powder
7.
Pour into molds and freeze. spare
8.
C: Original custard filling
9.
According to the order of the formula, add them one by one and stir evenly
10.
Pour into the pot, heat, and fry the stuffing
11.
Just fry the moisture (don’t dry it too much)
12.
D: Original pie crust
13.
Butter with powdered sugar, don't whip the butter, just stir
14.
Add egg yolk, orange flour, sifted low-gluten flour in turn
15.
25g noodles, 20g custard
16.
Put Liuxin into the custard
17.
Don't have any gaps
18.
The dough wraps the custard filling (this speed is faster)
19.
Then press the mold, put it in the refrigerator, and freeze for about 2 hours before baking.
20.
There is brushed egg yolk or syrup on the surface, or not brushed (the first one is brushed egg yolk, the second is unbrushed)
21.
The internal diagram is like this
Tips:
① Liuxin must be frozen hard before it can be used
②When you pack Liuxin, you must be fast.
③When pressing the moon cake, the moon cake mold can be dipped in glutinous rice flour so that it does not stick.
④You can refer to the baking temperature by yourself and set it according to your own oven
⑤Try a few more times, this mooncake is still more troublesome
⑥Why there is no custard powder? The Liuxin mooncakes with custard powder have medium spice flavor and a bit greasy, and the aftertaste is not very good.
⑦The recipe of custard powder is added, I also have it, I will share it next time
⑧This Liuxin Mooncake can also be made into chocolate, matcha, and Yahuang. Share next time.
⑨3 days at room temperature, 10 days of refrigeration, and one month of freezing.
