Standard Cheese Custard Mooncake

Overview

This mooncake refers to many custard mooncake recipes and adjusts the proportions according to your own preferences. It is a cheese custard mooncake that combines multiple flavors such as cheese, cream, coconut milk, egg yolk, salted egg yolk, condensed milk, milk powder, butter, etc. to create just the right cheese custard mooncake.

Tags

• baking
• butter
• cake flour
• cheese powder
• coconut milk
• condensed milk
• corn starch
• egg yolk
• milk powder
• salted egg yolk
• whipping cream
• white sugar
• whole eggs
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Weigh the raw materials such as whipping cream, butter, sugar, whole eggs, condensed milk, coconut milk, and egg yolks, then pour them into a mixing bowl at once and mix well.

   

3. 3 Sift in the flour and milk powder and mix well

   

4. 4 Add cheese powder and mix well

   

5. 5 Place the custard slurry basin in a hot water pot and heat it

   

6. 6 Stir constantly during heating to prevent sticking to the bottom

   

7. 7 Heat and stir to form a dough, then cool

   

8. 8 Add salted egg yolk and wine and bake in the oven at 180 degrees for 5 minutes and let cool

   

9. 9 Use a food processor to grind the roasted salted egg yolk into a puree. If you don't have a machine, you can use a spoon to crush it into a puree.

   

10. 10 Add the salted egg yolk puree directly to the custard filling and stir evenly. If you like a delicate taste, you can also sift the salted egg yolk and add it.

    

11. 11 Custard stuffed dumpling with salted egg yolk paste

    

12. 12 Seal the custard filling and store it in the refrigerator for later use

    

13. 13 After the butter is softened, add powdered sugar and salt, stir and crush evenly

    

14. 14 Add egg yolk and mix well

    

15. 15 Add condensed milk and coconut milk in portions and mix well

    

16. 16 Sift in milk powder, cake flour and cornstarch, add cheese powder and stir evenly.

    

17. 17 Knead the dough until smooth and wrap it in plastic wrap to rest for 1-2 hours

    

18. 18 Divide the custard filling into 16 portions, about 23 grams each, and divide the dough into 16 portions, about 32 grams each, roll into balls and cover with plastic wrap for later use.

    

19. 19 Take a piece of pie crust dough and press it into a round pie crust that is thick on the inside and thin on the outside. Add the custard filling

    

20. 20 Put the pie crust and stuffing in the palm of your hand with your left hand, push the stuffing in with your right hand, rotate the left hand to push the pie crust evenly and close to the stuffing, until the entire stuffing is wrapped.

    

21. 21 Finally, the tiger's mouth of the left hand is tightened, and the hands are kneaded into a smooth moon cake.

    

22. 22 Dip your hands with five meters of starch to prevent sticking, align the smooth side of the mooncake greens and feed them into the mold.

    

23. 23 I like to make thin cakes, so I used a 63g mold, put the mooncake greens into the mold with my hands and pressed them tightly.

    

24. 24 Align the mold with the baking pan, press down evenly and vertically with both hands, lift the mooncake mold, and push out the mooncake base.

    

25. 25 Before putting the mooncakes into the oven, place them evenly on the baking sheet, then put them in the refrigerator for 10 minutes to set. At the same time, preheat the oven to 230 degrees.

    

26. 26 Preheat the oven to 230 degrees. When baking, the oven temperature is 210 degrees for the upper heat, and 170 degrees for the lower heat. Bake for 6 minutes to set the shape, then remove and brush with egg wash.

    

27. 27 Set the oven to 180 degrees for high heat and 150 degrees for low heat. Continue baking for 15 minutes until the crust is golden brown. Remove the mooncakes and place them on a cooling rack to cool.

    

28. 28 The beautiful and delicious cheese mooncakes are out