Custard Mooncake
Overview
This is my second time making mooncakes. The first time I made them, the skin was a little cracked. I summed up my experience and made it the second time. I sprayed some water on the mooncakes before baking to prevent them from over-drying, and they baked perfectly!
Tags
Ingredients
Steps
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Stir the conversion syrup, alkaline water and oil with a whisk at low speed to better combine the three (the role of alkaline water is to balance the acidity and alkalinity)
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Add flour, I used half all-purpose flour and half low-gluten wheat flour
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Mix the flour evenly, knead it into a ball, cover it with plastic wrap and leave it for 2 hours
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While waiting for the mooncake skin, I started making the filling. I made two flavors, one with custard flavor and one with bean paste and salted egg yolk. I rolled the filling into a round shape and flattened it into a salted egg yolk, then rolled it into a round shape
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This stuffing is so filling
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After the mooncake skin is ready, divide it into 12 equal portions, roll them into balls and flatten them, wrap them in filling balls, and then use a mold to press out the shape
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Spray some water, put it in the oven at 180 degrees and bake it for 5 minutes, take it out and brush it with egg yolk, then bake it at 170 degrees for 10 minutes!
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Wouldn’t it be more classy if paired with a gift box?
