Hong Kong style custard mooncake

Overview

The Peninsula Hotel’s Hong Kong-style custard mooncakes are priced at more than 40 yuan each. You can’t buy them without making a reservation... My daughter has always been obsessed with it, so she followed the master’s recipe of silently peeling the pig skin and made some for her to express!

Tags

• baking
• butter
• condensed milk
• corn starch
• custard powder
• egg yolk liquid
• medium powder
• milk powder
• thick coconut milk
• whipping cream
• white sugar
• salt

Ingredients

Steps

1. 1 Weigh and mix 20g of milk powder, 10g of custard powder, 43g of corn starch and 160g of flour

   

2. 2 Cake crust: Melt 60g of butter in advance, add 1g of salt, 40g of white sugar, 25g of condensed milk, 45g of light cream, and 45g of thick coconut milk and mix well

   

3. 3 Sift in the mixed powder

   

4. 4 Knead into dough

   

5. 5 Divide into small portions of 22g each, cover with plastic wrap and let stand for 1-2 hours

   

6. 6 Custard filling: weigh and mix 50g milk powder, 30g custard powder and 75g corn starch

   

7. 7 Melt 80g of butter in advance, add 1g of salt, 50g of white sugar, 50g of condensed milk, 90g of light cream, and 90g of thick coconut milk. Pour into a bowl and mix well

   

8. 8 Then sift the powder into

   

9. 9 Mix well

   

10. 10 Steam in a steamer over medium-low heat for about 20 minutes. During this period, take out the custard filling and stir evenly every 5 minutes, or heat it in a microwave. I used the microwave 4 times, 50 seconds each time,

    

11. 11 Take it out after each heating, stir evenly and reheat the next time until it is fine and thick and does not stick to the wall

    

12. 12 After cooling, roll into 28g balls, cover with plastic wrap and refrigerate for later use

    

13. 13 To make moon cakes: take a piece of cake and flatten it, then place a piece of custard filling in the middle of the cake

    

14. 14 Use the tiger's mouth to hold the cake skin and draw it inward, pinching to close the mouth. Roll into a round shape with the seam facing down

    

15. 15 Put it into the mooncake mold, you can use some corn starch to prevent sticking,

    

16. 16 Press it into shape and press it directly on the baking pan. Spray water on the surface to prevent it from drying out

    

17. 17 Preheat the oven, with the upper tube at 200 degrees and the lower tube at 180 degrees. Bake for about 7 minutes and then take it out

    

18. 18 Brush a layer of egg yolk liquid on the surface

    

19. 19 Then bake in the oven for 10-15 minutes until browned

    

20. 20 Finished product pictures