Sands Custard Mooncakes
1.
Use a manual whisk to mix liquid soap, invert syrup, and peanut oil.
2.
Add all-purpose flour.
3.
Stir it with a spatula until there is no dry powder, and put it in a fresh-keeping bag to relax for 2 hours.
4.
The salted egg yolk is sprayed with a little white wine, steamed in water, and pressed into a puree with a spoon. (You can also put it in a fresh-keeping bag and use a rolling pin to roll it into puree. If you want to make the filling more delicate, you can sieve it, I didn’t sieve it)
5.
Beat the eggs into the basin, add fine soft sugar and stir evenly.
6.
Then pour whipped cream and milk and stir well.
7.
Then add the milk powder and continue to stir evenly.
8.
Sift in the sifted low-gluten flour and cornstarch, and stir with a manual whisk until there is no dry powder.
9.
The batter will be more delicate after being sieved. This step can be directly sieved in a non-stick pan.
10.
Add butter and egg salted egg yolk paste, turn on a medium-low heat, and stir with a wooden spatula throughout the whole process to prevent the pan from sticking to the bottom. It will become a solid in about 4 minutes.
11.
Stir-fry until the custard stuffing is held together. At this time, the state is suitable for making buns, bread and other desserts. You can make mooncakes and stir-fry more, but don't stir them up.
12.
Divide the golden sand custard filling into a dough of 25 grams.
13.
The loose crust is also divided into 25 grams of dough.
14.
Put on disposable gloves when packing, take a portion of the pie crust and squeeze it thinly by hand, and put a portion of Jinsha Custard Filling on it.
15.
Press it with both hands and turn it over to wrap the filling, then slowly push it up with a tiger's mouth, squeeze it tightly. Spheronization.
16.
Roll the dough in cornstarch and pat off the excess flour.
17.
Put it into a 50-gram mold.
18.
The pattern is pressed out by the mold.
19.
Spray a little mist on the surface, put it in the middle of the preheated oven, bake at 200 degrees for 5 minutes, take it out, mix half an egg yolk with half a teaspoon of water, and brush a thin layer of egg yolk liquid on the surface, remember not to brush too much , Will cause unclear lines
Tips:
After being allowed to cool thoroughly, put it in the refrigerator and keep it tightly sealed. The shelf life is about 5 days (if you want to have a longer shelf life, you can add sugar to the filling). This moon cake is delicious when it is baked, or you can eat it while returning the oil. It's finished before the oil is returned! Because the custard filling contains butter, it will harden after being refrigerated, and it will become more delicious when it is warmed up.
