1. First make the filling, mix all the powders (sugar, custard powder, milk powder, corn starch) evenly
2. Add condensed milk, whipped cream, thick coconut milk and melted butter in turn, stir evenly into a batter without dry powder particles, prepare for steaming
3. After the water is boiled, steam on a medium-to-small fire for about 15 minutes, take it out at intervals of 5 minutes, and stir. Don’t steam the stuffing for too long, just cooked, it will turn into slag after steaming.
4. Mix all the ingredients of the crust to form a smooth dough
5. Divide the crust and filling into small balls to make 50g mooncakes. The crust is 22 and the filling is 28. The recipe can make 18 custard mooncakes. I have 3 more crusts and I wrapped the red bean paste.
6. Flatten the crust, wrap the filling, and push slowly with the mouth of a tiger. Wear gloves, it's a good helper for you
7. Wrap the raw embryo, roll a thin powder in cornstarch, put it into the moon cake mold, and press out the shape. Don’t roll the powder so thick, just a thin layer. Too much powder will absorb the oil in the crust and cause cracking.
8. The point is here, take your notes! Don't bake the pressed moon cakes right away. Keep them in the refrigerator for at least 4 hours. It is better to refrigerate them overnight! Preheat the oven at 200°C, take out the refrigerated raw embryo, brush with a layer of egg yolk, and bake at 200°C for 10 minutes, then open the tube separately and bake for about 10 minutes, and the skin color is satisfactory.
9. If the oven does not have independent temperature control for the upper and lower tubes, then after baking at 200 degrees for 10 minutes, turn down the temperature to 150 degrees, and the surface color is satisfactory. The filling is cooked, and the dough is cooked.
Tips:1. The most common mistake of this custard mooncake is the disappearance of the pattern, the collapse, and the big cake. The secret weapon is to put in the refrigerator, preheat the oven before taking it out, brush the egg yolk liquid, and try to shorten the time at room temperature. .
2. The outer skin of this mooncake has a taste similar to butter cookies, the outer skin is crispy, and the filling is soft and sweet. Unlike ordinary Cantonese mooncakes, this mooncake does not require oil return.
