Jinsha Custard Mooncake Filling

Overview

The mooncakes with golden sand custard filling are Cantonese style, which is rarely seen here. Last year I saw netizens making mooncakes with this flavor, and I wanted to make it, but all I saw were ready-made mooncake fillings and no fillings. When looking online, most of them are custard fillings for custard buns, not real mooncake fillings. He didn't take action. This year I am determined to make mooncakes with this flavor. So I went to Taobao to find this mooncake filling and checked the recipe. Although there is no specific dosage, based on my experience in making mooncake fillings in the past few years, I decided on the dosage ratio. It was very successful. I tasted a piece after making the filling. The filling was delicious. The mooncakes made with it will also be delicious.

Tags

• homemade sauce
• old man
• students
• butter
• milk powder
• salted duck egg yolk
• sugar
• white kidney beans
• lotus seeds

Ingredients

Steps

1. 1 These are the ingredients for the golden sand custard filling that I found online. Additive preservatives are what scares me. So I used my own hands and brains

   

2. 2 Soak white kidney beans in water until soft one day in advance, and soak lotus seeds in water one day in advance until soft. Put the lotus seeds and kidney beans into the electric pressure cooker, add water to cover the ingredients

   

3. 3 Use the tendon function to pressurize the beans and lotus seeds, and the beans and lotus seeds will be very soft. You can also use a pressure cooker to turn on the steam for 15 minutes

   

4. 4 Put the cooked lotus seed and kidney bean soup into a food processor and blend into a fine paste. I used the ultra-fine grinding function to make the paste. If you use the stirring function, you need to stir a few more times to make the paste fine

   

5. 5 Pour the paste into the pot and stir-fry over low heat

   

6. 6 The water is almost fried and can form a ball. At this time, there is a large amount of filling and you can take out some of it if it is not used up.

   

7. 7 Leave 250g of the fried filling, add sugar, and continue to stir-fry over low heat until the sugar dissolves

   

8. 8 Add the butter in two batches and sauté until the butter is completely absorbed

   

9. 9 Salted egg yolk, flattened and chopped

   

10. 10 Put it in the pot and stir-fry

    

11. 11 Stir-fry until the filling becomes dry, add milk powder

    

12. 12 Stir well. I put more salted egg yolk. If you don’t like salted egg yolk, you can reduce it a little. It was already night after the frying, and I finally used a flash, but the color of the pieces was distorted. Hi, taking photos while cooking at night is a problem