Sands Custard Pastry Mooncakes

Sands Custard Pastry Mooncakes

1. The butter softens.

2. Add confectioner's sugar and beat until white and fluffy.

3. Add egg liquid and whipped cream in portions and beat well.

4. Sift in low flour and custard flour.

5. Grab it into a dough, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes. (Don't rub, so as to avoid tendons.)

6. When the dough relaxes, divide the filling into 20 minutes, 25 grams each.

7. The dough is also divided into 20 portions, each of 25 grams. (Puff pastry: filling is 1:1)

8. Flatten the dough by hand and put the filling on it.

9. Push up with a tiger's mouth like a mooncake, close the mouth and round it, and roll it with a thin layer of flour.

10. Sprinkle the moon cake mold with thin flour, roll the moon cake ball into an oval shape, put it in the moon cake mold, and press it lightly.

11. Fix the mold with one hand and press the handle 2-3 times with the other hand to release the mold. (This skin is not sticky, just a thin powder, you don’t need to use a brush to remove hand powder after demoulding.)

12. Arrange the finished mooncakes on the baking tray.

13. Put it in the preheated oven and bake at 425F/220C for 6 minutes.

14. Take it out and let it cool for a while.

15. Brush thinly with egg yolk liquid (1 egg yolk and 1 tbsp of egg white and mix well). After the first layer of egg yolk is dry, brush the second egg yolk thinly. ,

16. Put it in the oven and bake for 6-10 minutes.

17. Put it on the grill and let it cool.

18. You don't need to return the oil, just let it cool and you can eat it.

19. Very crispy and delicious.

Tips:

20 quantities.