Sands Custard Mooncakes
1.
The salted duck egg yolk is steamed in the pot (if you are sensitive to the smell, you can spray some white wine and steam it), steam it and let it cool, put it in a fresh-keeping bag and use a rolling pin to make a puree for later use.
2.
Make the filling first, put 3 eggs and sugar in a clean basin and mix well.
3.
Pour the milk and whipped cream and mix well, then sift in low-gluten flour, cornstarch, and milk powder and mix well.
4.
Sift the batter directly into a non-stick pan.
5.
Add the butter and the previously pressed duck egg yolk, stir-fry the stuffing on a low fire, about 3 minutes or so, it will start to solidify, and then fry for about 3-4 minutes and it will be almost the same (see the tips)
6.
Fry, cover with plastic wrap and let cool.
7.
Let cool and divide into 12 servings, each serving 50 grams. Cover with plastic wrap for later use.
8.
Mooncake skin: Take a clean basin and put in inverted syrup and liquid water, stir slowly with a manual whisk, and stir for a while to make it even.
9.
Pour the peanut oil in twice and stir well each time. Stir slowly for about 10 minutes.
10.
Add all-purpose flour.
11.
Put on disposable gloves and knead it into a ball before use (no need to wake up the face).
12.
Divide into 12 portions, 25 grams each.
13.
Take a portion of the mooncake crust and squeeze it by hand, and put in a golden sand custard filling.
14.
Use the tiger's mouth to wrap the stuffing.
15.
After wrapping, stick a thin layer of all-purpose flour, pat off the excess dry powder with your hands, and then put it into the moon cake mold of Yangchen 75g.
16.
Place the pattern on the baking tray.
17.
After preheating the oven at 200 degrees for 10 minutes, spray a layer of water (a thin layer) on the mooncake with a spray bottle, and then put it in the oven.
18.
After baking for 5 minutes, take it out, brush with a thin layer of egg yolk, and continue to put it in the oven to bake.
19.
Bake at 200°C for about 8 minutes (depending on the coloring).
Tips:
1. Don't fry the Jinsha Custard stuffing for too long, it will not form a dough after frying, it is almost fry, press it with your hand to feel the state, it is almost as soft and hard as the stuffing you usually buy.
2. This mooncake crust does not need to wake up, it can be used when it is done. I let it go for half an hour at most.
3. Egg yolk liquid: Take an egg yolk, remove the film on the egg yolk, and add a few drops of water. Be sure to brush the mooncakes thinly. The finished product is unsightly after brushing too much.
4. Each oven has a different temper, so the temperature and time are for reference only.
