Jinsha Custard Mooncake
Overview
Take a bite and savor it carefully. It may be because of the addition of light cream. The whole filling is full of milky aroma, plus the finely beaten salted egg yolk, the taste is very rich, and you can't stop eating it. The whole family likes the unstoppable rhythm one after another. It’s a great souvenir for visiting relatives and friends during the Mid-Autumn Festival!
Tags
Ingredients
Steps
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Mix the water, invert syrup, and peanut oil evenly with a manual egg beater.
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Add all-purpose flour.
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Use a spatula to mix until there is no dry powder, put it into a plastic bag and let it rest for 2 hours.
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Spray a little white wine on the salted egg yolk, steam it over water, and press it into a puree with a spoon. (You can also put it in a plastic bag and use a rolling pin to roll it into a puree. If you want the filling to be more delicate, you can sieve it. I didn't sieve it)
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Crack the eggs into a bowl, add fine sugar and stir evenly.
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Then pour in the light cream and milk and stir evenly.
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Add milk powder and continue mixing evenly.
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Sift in the sifted low-gluten flour and cornstarch, and stir with a manual egg beater until there is no dry powder.
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The batter will be finer when sieved. This step can be sieved directly into a non-stick pan.
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Add butter and salted egg yolk puree, turn on medium-low heat, stir constantly with a wooden spatula to prevent sticking to the bottom of the pot, it will become solid in about 4 minutes.
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Fry until the custard filling forms a ball. This state is suitable for making snacks such as steamed buns and bread. You can fry it a little more to make mooncakes, but don't fry it until it falls apart.
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Divide the golden sand custard filling into 25 grams of dough.
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Divide the relaxed pie crust into 25g pieces of dough.
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Wear disposable gloves when wrapping, take a piece of pie crust and flatten it with your hands to make it thin, and put a piece of golden sand custard filling on it.
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Press down with both hands and turn it over to wrap the filling in the pie crust, then slowly push it up with the tiger's mouth and pinch it tightly. Round.
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Roll the cake embryo in corn starch and tap off the excess flour.
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Put into 50g mold.
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The mold embosses the pattern.
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Spray a little mist on the surface, put it in the middle of the preheated oven, bake at 200 degrees for 5 minutes, take it out, mix half an egg yolk with half a teaspoon of water, and brush a thin layer of egg yolk liquid on the surface. Remember not to brush too much, as it will cause unclear lines.
