Super Detailed Graphic Version-liuxin Custard Mooncake

Super Detailed Graphic Version-liuxin Custard Mooncake

1. ⚠️Before making it, please read the recipe carefully from beginning to end, and then operate it again. If you have any questions, please find the answer in the recipe first. I will not reply to the questions that can find the answer in the recipe one by one. , Thank you for your attention and support! ! 😘😘


First, brush the salted egg yolk with a layer of rice wine/rose wine/white wine, put it in the oven at 350 degrees Fahrenheit (180 degrees Celsius), and bake for 8-10 minutes. After roasting, it is half-cooked.

2. [How to make Golden Sand Custard Mooncakes]
Pack the salted egg yolk in a fresh-keeping bag, crush it with a rolling pin, and roll it into crumbles. If you like powdery points, make the Jinsha Custard Filling feel smoother, and you can directly use a mixer to break it into powder. But I personally like the taste with a little bit of grain, with a little peck.

3. Mix the whole egg + sugar and mix well. No need to pass.

4. Then add whipped cream and milk and mix well.

5. Then mix and sift in low flour, cornstarch and milk powder. Stir evenly until there is no powder.

6. Sift into the pot

7. Add salted egg yolk and butter

8. Stir well.

9. Cook on low heat until thick and dense. After cooling, wrap it with plastic wrap and put it in the refrigerator for storage.

10. PS requires a quick cooling method: the finished filling is placed in a container, and a basin of cold water or ice cubes can be placed under the container. The filling must be put in refrigeration for at least an hour before it can go to the next step.

11. This is the state before the filling is completely cooled down and before being refrigerated. It is very, very soft and easy to knead into a dough. At this time, the filling is very silky. It is not easy to pack the liquid filling, but it is stored in the refrigerator. During the process, the water will evaporate, so it is just right when it is taken out after refrigeration. It is not hard or soft, and it will be much easier to pack the liquid filling.

12. It can be kneaded into a very smooth dough. If the dough is cracked and not smooth after it is completely cooled down, it proves that it is overcooked, and it is too dry. If you encounter this situation, you can add some milk and stir evenly and then return to the pot to cook. If the kneading does not form a ball, or if it is very sticky, it is not cooked properly, and it is still wet, and needs to be returned to the pot and cooked again.

13. [The practice of Liuxin stuffing]

Soak the custard flakes (fish film) in cold water.

⚠️The gelatine of the liquid filling is indispensable...otherwise, the liquid filling will be completely absorbed by the inner filling during the baking process, and it may even burst out. Although this method of mine may become sluggish after being kept at room temperature for a long time or after being refrigerated, just put it in a microwave and heat it up and you can see a great sleek effect...After all, it is purely handmade food without additives, we can’t Compared with the ones sold outside with a lot of preservative additives, we are after deliciousness and health, so please don't worry about the problem of whether it will flow at room temperature or after refrigeration...

14. The salted egg yolk here is the same as the salted egg yolk filled with Jinsha Custard, packed in a fresh-keeping bag, crushed with a rolling pin, and rolled into crumbles. Or you can beat it with a blender.

15. Pour evaporated milk + sugar into the pot and stir well. Bring to a boil over low heat.

16. Put cornstarch + coconut milk/thick coconut milk in a small bowl and mix well until there are no particles.

17. Then pour the coconut milk mixture into the boiling evaporated milk and stir quickly evenly.

18. Then add the minced salted egg yolk. Stir well.

19. After soaking the gelatine flakes (isinglass powder), remove and drain the water and add to the batter. Stir quickly until completely melted and mixed well.

Keep stirring during the PS cooking process to avoid muddy bottom.

20. Continue to cook on low heat until thick and semi-liquid, then turn off the heat. (Probably after the gelatin has melted, cook it on a low heat for 2-3 minutes.)

21. When it is boiled to such a thick, but semi-fluid state, there will be residues when scraped off by the spatula, and it is fine if there is adhesion.

22. Pack it in a container, after it cools, cover it with insurance film, and put it in the refrigerator for storage.

PS must be frozen for at least one hour before proceeding to the next step.

⚠️Remember whether it's freezing, not refrigeration! !

23. After it has completely cooled down, it is still in a fluid state before being frozen, a bit like thick pumpkin soup or coconut milk. If it does not flow after being cooled and before being frozen, it means that the liquid filling is overcooked and too thick. , But if it’s like a stream of water, it’s too thin and needs to be boiled again...

PS Remember to check the status after cooling, and put it in the refrigerator when the status is correct.

24. [How to make mooncake crust]

Keep the butter at room temperature until it softens completely. Add the icing sugar and beat with an electric whisk (whipped until slightly white, it looks a bit like the whipped cream used for cakes is over-whipped), and stir evenly. Try to melt the powdered sugar and butter together.

PS In fact, you don’t need to be too deliberate to whip the butter, because the butter that is completely softened at room temperature will almost reach this state after a few strokes. Don’t whip it too much, just whip it up. Generally it can be completed in less than a minute. It is recommended The butter is softened at room temperature 2-3 hours in advance. Make sure it is completely softened before use.

⚠️The electric whisk is used here...

25. This is the state after the butter is mixed with powdered sugar, remember: use an electric whisk! ! Thick, smooth, slightly whitish...

26. Then add the egg liquid and the three-flower evaporated milk and use the "electric whisk" to mix and stir evenly.

PS At this step, pay attention, do not put all the liquid materials in at once, add slowly, add a little each time and then add a little after fusion...and so on, until it is completely added and fused. . After the fusion, it is completed.

27. Sift in low-gluten flour and custard powder

PS If custard powder is not found, cornstarch can be used instead, but it is recommended to use custard powder for better results! ! The crust made of cornstarch is whiter, and the custard powder is more golden.

PS It is recommended not to add all the flour at one time. Reserve some to see how the dough is formed, and then slowly add the remaining flour. Because the water absorption of different brands of flour is different, so you must first make it. Look at the kneading state of the dough.
⚠️If you add all the flour all at once, and finally find that the dough is too dry and then add butter, the effect will no longer have patterns or cracks, so stop asking why. This is one of the reasons...

28. Knead the dough with your hands into a smooth dough (it is the three-light state we usually call, but occasional fine lines are normal, and it can be smoothed.)
Wrap it in plastic wrap and put it in the refrigerator to wake up for 0.5-1 hour/above.

⚠️1) This dough does not need to be kneaded like bread. Basically, it is enough to knead the flour into a dough. After the dough is formed, there is no need to knead it again!
⚠️2) The dough must be kneaded and smooth to be qualified. The kneaded dough is soft, smooth and non-sticky. If the dough cannot be smoothed, cracked severely, or the dough is too hard, it means that the dough is too dry. You can increase the amount of butter or reduce the amount of flour. Each time you increase or decrease a little, it depends on the state, because the flour absorbs water of each company. It's not the same, so you have to add or subtract yourself.
⚠️3) After the refrigerated dough is hard, you can cut it into pieces and weigh it into equal parts, and then fill it. If you make a large quantity, the crust has softened at this time and can be filled. If you do less, you can also let the dough warm up a bit before operating. But don't wait for the filling to be too soft, otherwise it will be loose and difficult to pack.

29. [The recipe of Liuxin Custard Mooncakes]

Take the Golden Sand Custard filling out of the refrigerator and divide it into 30 equal portions, each about 20 grams.

Take the Liuxin filling out of the freezer and divide it into 30 equal portions, each about 5-7 grams.

PS Liuxin fillings can be frozen in a piping bag. Take it out when you use it to warm it up a little, or take it out after freezing and warm it up a little before putting it in the piping bag, and then use the piping bag to squeeze out one by one. About 5-7 grams of liquid filling, when making it, put the small baking pan directly on the scale for weighing...After squeezing, put it back in the freezer, and freeze until hard, about 1 hour, the time is for reference , It depends on the status.

30. Use Jinsha Custard Filling to wrap the Liuxin filling, and be sure to tighten the mouth to avoid the filling. After it is done, cover it with plastic wrap and put it in the refrigerator for at least one hour before proceeding to the next step. If the action is slower, you can choose to pack it and put it in the freezer, so that you are not afraid that the filling will become soft and difficult to handle later.

PS This process must be fast, otherwise the stuffing will melt easily in such hot weather. If your hands are slow, it is recommended to operate in an air-conditioned room to slow down the speed of melting.

⚠️The weight of Liuxin filling should be accurate, because too little weight will make the effect of Liuxin poor, but if the weight is too much, it will easily burst when baking.

31. Then take the crust out and divide it into 30 equal portions, each about 25 grams, and knead round and set aside.

PS pie crust like 20-25 grams per serving is also possible, but it is recommended that novices use 25-30 grams for stability, which is easier to handle, and you are not afraid that the crust will burst when it is not in place.

32. Take out a mooncake crust and flatten it and wrap it into the filling. The seal must be tightened. Try not to allow a gap between the crust and the filling, otherwise it may collapse and burst during the baking process.

⚠️Don't rush to make an impression of the wrapped mooncake ball, cover it with plastic wrap and put it back in the refrigerator for 0.5-1 hour. If the crust of the mooncake ball with the filling is not too soft, you can also directly print the mold and put it in the freezer, eliminating this step! ! When the moon cake ball has a little hardness, the impression will be easier to operate, but if the moon cake ball is too soft to press the mold, it will be easy to stick to the mold. This can be done by yourself... (⚠️When operating, don’t Take the mold and wash it with water, then wipe it clean with powder!!)

Then take out the mooncake ball, if it is too hard, you can warm it up a bit, and then apply a layer of cornstarch on the surface to pat off the excess powder. (Do not stick too much powder in this step, which will easily cause the cake crust. It cracked during the baking process!) The moon cake mold should also be swept with a thin layer of powder, and then the moon cake ball is put in and pressed to print out the appearance of the moon cake. Cover with plastic wrap again and put it in the refrigerator to freeze for about 3-4 hours or more. Frozen it as hard as a rock...‼ ️Due to the temperature difference of the freezer of various refrigerators, for stability, it is recommended that you put it in the refrigerator overnight and then take it out directly into the oven. If the freezing is not enough to enter the oven, the final result will be a collapsed heart.

⚠️Remember that this is frozen, not refrigerated!!

PS Remember to re-sweep a layer of powder every time you press the mold, and remember to pat off the excess powder after scanning! !

33. ‼ ️Before starting, it is recommended to equip your oven with an oven thermometer, because the temperature deviation of the oven will directly affect the effect of the finished product...

(Hai's C45 electric oven, set according to your own oven temperature) Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius), then freeze the mooncakes hard and take them out and spray them with a layer of mist, and put them in the middle of the oven or Bake the middle and upper layer for 6 minutes to set the shape of the mooncake.

⚠️Don’t reheat the mooncake when you take it out of freezing, just put it in the oven, but don’t use the frozen baking tray, put it on another baking tray before baking. ‼ ️It is recommended not to bake too much at a time, preferably not more than 10-12 at a time, 6-9/time is better, otherwise, the more the bake, the greater the chance of collapse and bursting, and it is not easy to color. Not easy to be cooked...

I see a lot of pros baking a lot at a time, and then they all collapsed, and finally came to ask me why? If you have read the article so far, you will know why...

34. ⚠️I sprayed 2 shots of water on the surface of the mooncake, but not directly on the mooncake. If the spray is not enough water, the crust will burst easily when it is baked, but when the moisture is too much, it will easily collapse and the pattern will become It's blurred, this one needs attention! !
‼ ️Do not spray water directly on the mooncake surface, spray it in front of yourself, and then let the water mist disperse naturally. Don't spray too much, just a little bit, otherwise the pattern will disappear...

PS If you really feel that you can’t handle this spraying step well, then just stop spraying it and try baking it...Because the spraying is not good, the pattern will be gone...

⚠️When baking, it must be placed on the middle or above of the oven. If the bottom temperature of the oven is high and there is burnt at the bottom after baking, you can try to put a baking tray on the bottom of the baking tray to reduce the bottom temperature.

35. Then mix 1 egg yolk with 1 tsp (tsp) of water and mix it evenly. Sieve it once or twice to make the egg liquid more smooth. After the mooncake is baked for the first time, take it out and brush with a thin layer of egg liquid. Remember to Thin, just a little bit of meaning! !

⚠️Each time the brush head is brushed, the excess egg liquid must be removed, and then brushed on the moon cake surface. If there is excess egg liquid on the moon cake surface, it should be swept away in time to prevent the facial pattern from changing during the baking process. Blurred. Please remember not to let too much egg liquid left on the brush to be smeared. This is not saved. Don’t ask me why the mooncakes are baked and the pattern disappeared 😅
⚠️Be sure to use a brush to wipe the mooncake surface, don't use silicone material. ‼ ️I emphasize it again: "Don't use a silicone brush. If you don't have a brush, then don't brush the surface at all, so as not to confuse the pattern."
🔅Both brushes for applying honey and egg liquid should be used separately, and don't share one.

PS If you want a darker color on the face, you can add a little light soy sauce to the egg yolk for color mixing. The color can be adjusted according to your preference. This light soy sauce will only make the face easier to color, and will not affect its taste.

36. After brushing the egg mixture, put it back in the oven, turn to 350 degrees Fahrenheit (180 degrees Celsius) and bake for 5 minutes.

At this time, mix 1 teaspoon of honey water with 1 teaspoon of water and stir well. (1 tsp honey + 1 tsp water)

Take out the mooncakes brushed with egg wash 5 minutes after they are baked, and brush them with a thin layer of honey water. Put it back in the oven and bake it at 350 degrees Fahrenheit (180 degrees Celsius) for 6-8 minutes.

⚠️Each oven has a different temper. There is no specific temperature suitable for everyone. You have to handle this. The length of the baking time is also related to the number and density of the mooncakes you place, so the above time is only Can be used for reference, and the specifics must be judged according to their respective conditions. It is recommended that novices must stand by the oven and pay attention to the changes of moon cakes in order to control the length of time.

⚠️The above temperature I have used N many times and I have succeeded. Basically, I use this temperature every day to bake and ship, but it varies with the oven. When I am in a hurry, I will also use high temperature to bake to shorten the time, which is the same success. If the above temperature is not suitable and there is collapse, you can also try this high-temperature short-time baking method [high-temperature baking method]
Bake at 430-450 degrees Fahrenheit (220-230 degrees Celsius) for 8-10 minutes, then wipe the noodles, put them in, turn to 200 degrees Celsius and bake for 3 minutes, wipe the noodles again, put them back, and continue baking at 200 degrees Celsius for 2-3 minutes. ‼ ️ Again, this temperature is just for reference, there is no temperature suitable for everyone! !
⚠️If you are worried that the pattern will become blurred if the surface is not wiped well, you can also bake it at a high temperature until it is fully cooked. There is no need to adjust the temperature of the surface (PS 230 degrees Celsius (450 degrees Fahrenheit)) and bake for about 12 minutes in the middle. , Pay attention to the changes of the moon cakes on the way, so as to avoid over-baking and cracking, it is recommended that novices do not leave the oven during the baking process, and pay attention to the changes of the moon cakes)

37. ⚠️The pastry crust taken out just after baking is a little soft when applied, but the crust is hard after it cools. It is normal to eat it as crispy as a biscuit. Don’t be surprised, because this is a crispy crust, a bit like It’s like eating cookies, but as long as it is sealed and packaged to return to the oil for two days, the crust will be soft! !

PS If the crust is still soft after cooling, it proves that the baking time is insufficient and not fully cooked. After freezing again, put it back in the oven and bake it at 200 degrees Celsius (400 degrees Fahrenheit) for another 7-8 minutes. ‼ ️It's still the same sentence, time is the reference data, and you should pay attention to the changes of moon cakes during the baking process...

PS After leaving for 2-3 days, the crust will become soft after returning to the oil. Don’t ask me why the crust will not be crispy after two days. This is normal. This is the state of the crust. But it is not recommended to match the Cantonese mooncake crust, it will be a mess! ! However, it can be combined with meringue pastry to make liquid pastry. The method is similar, but there is no need to freeze before baking (after the meringue wraps the filling), but the process above must be followed when making custard filling and liquid filling. , The refrigeration of the refrigeration, the freezing of the freezing.

38. It is recommended that when you eat it after cooling, put it in the microwave for 10-15 seconds, take it out and cut it while it is hot, and you will see the full liquid filling surging out! ! Is it attractive? 😜😜

PS Many people here ask why it stops flowing at room temperature, and how can it make it flowing at room temperature?
‼ ️Dear, generally the normal temperature is above 30 degrees, it will maintain fluidity (but I don’t recommend keeping it at room temperature in a high temperature environment of 30 degrees, which is easy to deteriorate), but we used gelatin, which has a solidification effect, so Even if it is solidified at room temperature, it is normal. In fact, when Liu Xin is preserved, Liu Xin is in a solidified state and is not easily absorbed by the filling. In this state, at least you are not afraid of moon cakes for a long time. The Liuxin is gone, as long as we heat it in the microwave when we eat it, otherwise it will be easily absorbed by the filling if the fluid is kept in the state. So, please don’t worry about how to maintain fluidity at room temperature. We make these foods without additives, in order to eat healthily. They can’t be compared with the ones on the market. The ones on the market can be stored at room temperature for a long time. For half a year or more, they can still be in a state of fluidity at room temperature. One can imagine how many additives they use to maintain these states. It can be said that they are basically all kinds of additives. But we don’t need such additives, do we? 😜😜

39. ⚠️Remember to seal the bag for storage! ! 😘😘

‼ ️What is sealed preservation? The most basic and ideal is of course plastic packaging. It is best to put a pack of deoxidizer to slow down its oxidation rate and increase its shelf life. In contrast, the sealing effect of that kind of blister box is not as ideal as that of plastic bag packaging. If you give it away or sell it, it is recommended to use plastic bag packaging, but you can use a blister box or fresh-keeping box for your own consumption. If the crisper is not particularly sealed, it is recommended to cover the crisper with a layer of plastic wrap before closing the lid of the crisper to enhance the sealing effect.

40. Yuyu Craftsmanship produces its own products, it must be a good product! ! 😘

PS Some people asked why some people made yellowish skins, and some made them whitish. This is different because of personal selection. There is no stipulation on the selection of materials, and there is no need for everyone to use a unified brand of materials, regional, selection, and personal. Making methods, using tools, etc. are all causes of different problems, so we must learn to look at the state, pay attention to its state changes in every step, the crust is very dry according to the weight, and if the cracking is serious, increase the amount of butter or reduce the flour. If the flow heart is too thick and does not flow, add some milk or clean water and stir evenly and then return to the pot to cook. Learn to observe and you will have half the success. Don’t just rely on a number to measure it rigidly. Be flexible. No one number is accurate. For all! !

41. 【Storage time】😋😋✌🏻✌🏻
1. Unused custard fillings and pie crusts can be stored in the refrigerator for three or five days without any problem. If they are not used within a week, they need to be frozen, just take them out and warm them up when they are used.
2. Liuxin filling can be kept frozen for several months.
3. Pressed but unbaked moon cakes can be stored in the freezer for one or two months, but remember that they must be sealed for long-term storage (packed in a fresh-keeping box, covered with a layer of plastic wrap, and then covered to keep fresh The lid.) Take it out when you need to eat it and just sprinkle water into the oven, don’t reheat it! !
4. The baked moon cakes are sealed and stored. They can be stored in a ventilated and cool place at room temperature (about 25 degrees Celsius) for 15-20 days. It is recommended to put a packet of deoxidizer inside. Refrigerated storage can last up to more than one month, and freezing can last longer.
5. After refrigerating, heat in the microwave for 10-15 seconds before eating. There is no microwave oven, you can use an oven, preheat to 200 degrees Celsius (400 degrees Fahrenheit), put it in and bake for 30 seconds to 1 minute. After the baked mooncakes are frozen, heat them in the oven before taking them out. After preheating the oven to 200 degrees Celsius (400 degrees Fahrenheit), take them out of the freezer and put them in the oven for about 3-5 minutes... Own oven decided.

42. Answer some common questions

43. Answer some common questions

44. Answer some common questions

45. Answer some common questions

46. Answer some common questions

47. Answer some common questions

48. [Review the question]

1. The reason for the "elephant legs", that is, the edge of the moon cake collapses, because the cake crust is too soft, and the wrapped moon cake must be frozen in the refrigerator for more than an hour, and the cake crust can only be put into the oven when the crust is hard enough . In addition, elephant legs are prone to appear on the cake crust. You can also slightly reduce the weight of the cake crust and change it from 30 to 25 grams. There are other reasons for the collapse, such as the filling is too wet, or there is a gap between the skin and the filling, and the filling is not tight when filling, which will cause problems.
2. The reason for the collapse of the moon cake body is that the filling of the moon cake is too loose, or the sugar content is too much, or the flour content exceeds the standard. If the filling is a little damp, use a toothpick to pierce a few small holes on the mooncake, so that the water in the filling can flow out through the small holes and avoid collapsing.
3. There are several reasons why the pattern of the moon cake is not clear. (1) It may be the case of brushing the egg liquid. Do not use too much egg liquid on the brush, but brush on the protruding pattern part of the moon cake. (2) The temperature of the baking oven is too low, so it is recommended to equip your oven with an oven thermometer as a standard. (3) The reason for the oiliness of the mooncake cake skin formula is too high. You can add some light soy sauce if you want a little color on the face, and the color can be any shade. (4) In the case of water spraying, if there is too much water, the crust will absorb water and swell, and the pattern will become blurred immediately. (5) The butter is not in the right state. Here you have to review the above pie crust making steps to find out your own problems.
4. The reason for the cracking of the dough may be that the moisture content of the filling is too high, which will produce water vapor during baking, which will crack the top of the dough. It may also be caused by too long baking time.
5. The reason for the shrinkage of the moon cake body is due to the moon cake being out of the oven before it is fully cooked, so when baking, the time must be controlled.

49. 😋😋

50. ⚠️Many people ask if you can not brush the noodles ⁉️It’s okay, but if you don’t brush the noodles, it is recommended to bake it directly at 230 degrees Celsius until cooked, about 10-12 minutes. The length of this time varies with the oven. During the baking process Just observe by yourself. The picture is the difference between brushing and not brushing... It depends on what effect you want.

PS There are also many questions, why is the baked crust white? The biggest influencing factor is the selection of materials. For example, the color of butter is a little yellower, some is whiter, and the egg yolk in the egg liquid used is also the same. Some yolks are darker in color and some are lighter. Similarly, custard powder also plays a role in enhancing color. If you use cornstarch instead, the effect will definitely be whiter. Another is the low-gluten flour selected, the color of different brands of flour will be somewhat different. However, you are not required to use the same brand of materials. After all, you are in different places and you can buy different things. This is not necessary. You don’t need to ask me what brand of materials I choose, because I don’t have a specific choice. Brands, I use whatever it is convenient to buy, and when I’m abroad, the brands I use may not be available in China...😂😂

If you can read this word by word, congratulations! Halfway through this road...
‼ ️Success and failure lies in the amount of thought and energy you are willing to spend on doing this. Success is not inevitable. The effort is proportional to the gain. Every successful person has to put in a certain amount of effort behind it. However, it doesn’t matter if you fail after hard work. Failure is the mother of success. Failure is not terrible. No matter how successful people are, they also come out of failure. We have to learn lessons from every failure and accumulate experience, as long as we don’t Give up, there will always be success. Furthermore, while pursuing results, we must learn to enjoy the fun of the production process! ! Different moods, different gains, I wish you all success in making! !
Thank you very much for your support and attention! ! I hope everyone can successfully harvest this chapter! !

Tips:

1. First of all, we must distinguish the difference between freezing and refrigeration. Freezing is generally minus 4 degrees Celsius or below. We usually freeze ice cream/ice cream with a freezing layer. Refrigeration refers to the fresh-keeping layer, which is generally at about 4-6 degrees Celsius, and is used to keep fresh vegetables and fruits and other ingredients.

2. The most important method of this moon cake is to determine the time and temperature, so the frozen food must be frozen, and the refrigerated food must be refrigerated, and the time required cannot be less.

3. All recipes with the symbol ⚠️ must be noted and done as required.

4. This baking temperature is also very important, because different ovens have different tempers, and this should be adjusted to the right. The setting temperature should not be too low or too low. If the temperature is too low, it cannot be shaped and it is easy to collapse, but the temperature is too high. The dough cracks easily. This is usually done once or twice, so it is recommended that you do not put the mooncakes all at once and bake them together. Try two first to see how the effect is before you make adjustments.

5. When baking, you must put the middle layer or the upper part, not the middle or lower layer or the lower layer. This will cause the bottom of the mooncake to burst out of pulp during the baking process.

6. The finished mooncake should be wrapped in a sealed package, and it will taste better after one or two days of oil return. Generally, the sealed package can be stored at room temperature for one week. If you can put a pack of moisture-proof agent/antioxidant in the package, it can be stored at room temperature for 20-30 days! (The normal temperature refers to about 25 degrees Celsius, and the storage time is sometimes adapted to local conditions. For example, the weather in the south is heavy and humid, and the storage time for food is relatively short...)

7. If you make more, you don’t need to bake them all at once. You can freeze some unbaked ones in the freezer, and then take them out and bake them when you want to eat them. Unbaked mooncakes can be stored in the freezer. 3-6 months.

8. If the skin is still soft after baking, it proves that the baking time is insufficient, or the temperature is not enough, you can adjust the time and temperature appropriately, the time can be extended by 1-2 minutes each time, and the temperature can be increased by 10 degrees Celsius, slow Slow test, different ovens have different tempers. This is because you need to know more about it.

9. Gelatine flakes can be exchanged with isinglass powder. The gelatin flakes I used are 2.5 grams per slice, and 3 pieces are 7.5 grams. You can exchange it directly into 7.5 grams of isinglass powder. ⚠️When using it, first add some water to the isinglass powder and then dissolve it in heat insulation water! !
⚠️ Gelatine powder (isinglass powder) is not custard powder, but two completely different things! !

10. If the crust or filling is a little cracked during the operation, don’t worry, it can be smoothed, but if the filling is severely cracked, it is not smooth anyway, or it is loose, it is too dry and can be added. Put some butter or milk into the pot and cook again. If this happens to the crust, make a new portion and mix it together.