Custard Quicksand Mooncake

Ingredients for quicksand filling 👇 (The quicksand filling made from this recipe can also be used to make quicksand buns and quicksand egg tart fillings)

Mix milk powder, caster sugar, and light cream together and stir evenly

Add cheese slices (just regular hamburger cheese will do. If you don’t have it, you can use 50 grams of cheese powder instead)

Steam or roast the salted egg yolk, crush and sieve, and mix into the cream paste

Microwave over medium heat for 45 seconds until the cheese slices melt (if you add cheese powder, skip this step), stir evenly

Sieve and let cool

Put it in a sealed bag, squeeze out the air to make it into a flat piece, and put it in the refrigerator to freeze until it becomes semi-hard

Take out the frozen semi-hard quicksand filling, divide it into 15 portions, wrap it with plastic wrap, roll it into a ball as much as possible, and continue to freeze it in the refrigerator until it is hard, and set aside (in fact, if you have a spherical ice cube mold, you can directly omit these two steps, directly cool the quicksand filling, put it in the mold and freeze it until it is hard, and then set it aside. Since I don’t have this thing, I can only use this stupid trick)

. . . . . Take a breather. . . . . .

Ingredients for custard filling 👇 (The custard filling made in this recipe can also be used to make fillings such as custard bread and custard buns)

Crack the eggs and beat them

Sift in low-gluten flour

Stir evenly to form a batter and set aside

Take another milk pot, add light cream and butter, and heat over low heat until it almost boils (about 90 degrees, if it boils, remove from the heat and let it sit for a while)

While whisking the egg batter, pour in the hot cream butter and mix well

While hot, add cheese slices, sugar, and milk powder

Crush the cooked salted egg yolk and add a few drops of vanilla essence (you can also add no vanilla)

Stir until the cheese slices melt, sift and pour into the pot

Heat over low heat, stir quickly while heating, and stir-fry until the custard slurry forms a dough

Let cool, cover with plastic wrap and refrigerate for later use (the plastic wrap must be close to the surface of the custard to prevent water vapor from escaping)

. . . . . . Another breather. . . . .

Mooncake skin 👇 (Hong Kong-style mooncake skin without inversion syrup, not Cantonese-style mooncake skin, tastes softer, no need to wait for the oil to return)

Soften butter at room temperature and beat until slightly white

Pour in honey and mix well

Pour in the condensed milk and stir evenly

Sift in cornstarch and low-gluten flour

Knead into dough and let it rest at room temperature for about 30 minutes (no more than 6 hours, the dough will become hard), set aside

. . . . . . Gasp. . . .

Ingredients for Custard Quicksand Mooncake👇

Divide the custard filling into 15 small portions, roll into balls and set aside

Skin, divide into 15 small portions, roll into balls and set aside

Put the custard filling in the middle of the plastic bag and roll it out thinly

Pay attention when wrapping the quicksand filling⚠️Attention⚠️Attention⚠️ (The quicksand filling must be placed in the refrigerator to harden before use. Take it out in batches to prevent it from melting in the middle! The picture I have is the quicksand filling that is almost melted when it is wrapped at the end. The melted quicksand filling is not easy to wrap, and it will easily burst after wrapping)

Roll out the skin thinly and fill it with custard quicksand filling

Roll the mooncake embryo into a round shape, dip it in dry flour, and use a mold to press out the mooncake shape

Put the prepared mooncake embryos in the refrigerator to harden before baking (speaking from experience, if they are frozen hard and then baked, the filling will not explode easily)

Preheat to 220 degrees, take out the mooncake embryo, spray with water and bake for 5 minutes

Take it out, brush with egg wash or soy sauce (one egg yolk, one-quarter egg white, 15 grams of water), cover with tin foil, continue baking for 8 minutes, take out and let cool before eating (the fillings are cooked, mainly the baked skin, if you like the kind that is runny, you can continue to bake for 5 minutes on top of the 8 minutes, I only baked it for 8 minutes this time)

I just made it and baked it for 8 minutes

$Custard Quicksand Mooncake step 39$

I made it last year, using Cantonese mooncake skin and baked it for 15 minutes

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