Jinsha Custard Mooncake

Overview

This year, I prefer savory mooncakes, and Jinsha Custard Mooncake is my main target this year. After careful research, I finally made delicious golden sand custard filling. This way, you don’t need to buy fillings, and you can enjoy Jinsha Custard Mooncake. The Jinsha custard mooncakes came out of the oven. When they were still very hot, the children and my husband rushed to taste them. They didn’t even wait for the oil to replenish. They all said they were delicious after eating them, which shows that my homemade recipe is very successful. So I immediately took it out and shared it with everyone.

Tags

• snacks
• flour
• golden sand custard filling
• invert syrup
• jianshui
• milk powder
• peanut oil

Ingredients

Steps

1. 1 Mooncake skin needs water, and some friends said they don’t know how to make it. In fact, it is very simple to replace it. Use a very small measuring spoon or a small salt spoon you have at home. Take a level spoon of edible alkaline noodles,

   

2. 2 Pour the alkaline noodles into a small bowl, and prepare a small bowl of boiling water. Use the same spoon to scoop in 3 spoons of boiling water,

   

3. 3 Stir thoroughly until the alkali surface melts and you will get the juice. With it, the mooncake oil will return faster.

   

4. 4 Pour all the invert syrup, peanut oil and water into a basin and stir thoroughly until the liquid is completely combined

   

5. 5 Add flour and milk powder

   

6. 6 After kneading the dough, cover it with plastic wrap and leave it for 1---2 hours.

   

7. 7 Divide the fried golden sand custard filling into 40g portions. Divide the dough into 15g portions

   

8. 8 Flatten the dough and wrap it with the filling, pushing it tightly with your thumb and index finger. Because the skin is thin, it needs to be wrapped carefully and evenly as much as possible.

   

9. 9 Put the cake powder into the mold, and the cake base is put into the mold to form. The prepared mooncakes are molded directly into the baking pan.

   

10. 10 Spray water before baking to prevent cracking

    

11. 11 Preheat the oven to 180 degrees for 5 minutes, put it in the oven, place the second layer on top, and bake for 5 minutes

    

12. 12 Bake for 5 minutes. The surface will be set. Take it out and brush it with egg wash

    

13. 13 Continue baking for 15 minutes. The skin of the freshly baked mooncakes is very dry

    

14. 14 By the next morning, the oil had returned and the skin was very soft. Put a lot of egg yolk, it’s so fragrant