Sands Custard Mooncakes
1.
The mooncake crust needs liquid water, and some friends said they don’t know how to make it. In fact, it is very simple to replace it. Use a very small measuring spoon, or a small salt spoon that you have at home. Take a spoonful of edible soda noodles,
2.
Pour the soda noodles into a small bowl and prepare a small bowl of boiling water at the same time. Use the same spoon to scoop 3 tablespoons of boiling water.
3.
Stir thoroughly until the alkali noodles are melted and you will get soapy water. With it, mooncakes return to oil faster.
4.
Pour all the inverted syrup, peanut oil and liquid soap into the basin and stir well until it is completely integrated into a liquid
5.
Add flour and milk powder
6.
After mixing into dough, cover with plastic wrap for 1-2 hours.
7.
Divide the fried Jinsha Custard filling into 40 g pieces. Divide the dough into 15 g pieces
8.
Squeeze the dough and pack it into the filling, and push the bag tightly with your thumb and index finger. Because the skin is thin, it needs to be wrapped carefully and as evenly as possible.
9.
Put the cake powder in the mold, and the cake blank is formed into the mold. The finished moon cakes are directly formed into the baking tray.
10.
Spray water before baking to prevent cracking
11.
Preheat the oven at 180 degrees for 5 minutes, put it in the oven, the second layer above, bake for 5 minutes
12.
Bake for 5 minutes, the surface will be shaped and taken out to brush a layer of egg liquid
13.
Continue to bake for 15 minutes. The mooncakes just baked, the skin is very dry
14.
The oil returned to the next morning, and the skin became very soft. Put a lot of egg yolks, it smells good
Tips:
The amount of noodles is a little too much, and I did other things at the same time. But if you can’t make the thin skin I use, I can make the paster a little bigger, so it will be easier to wrap.
