How to make custard mooncakes

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  1.Put cake powder sugar into the cream, add a piece of cheese, heat and melt, then add three crushed salted egg yolks to make a filling, seal the mold and refrigerate

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  2.Start making the custard filling.Add cake flour to three eggs and mix well

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  3.Add unsalted butter to the light cream and boil until melted, then pour in the cheese slices from the previous step and melt with residual heat.Crush two salted egg yolks and finally add sugar, vanilla extract and milk powder

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  4. Place a small to medium-sized pan Stir-fry over high heat until lumpy

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  5.Plate, seal and refrigerate

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  6. Stir the inverted syrup, alkaline water and appropriate amount of corn oil evenly, then pour in the cake flour.Leave the mooncake skin aside for about an hour as shown in the picture.

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  7. Wrap with custard filling Fill the center with liquid (refrigerate and then freeze to harden.Divide the amount evenly into about 6 grams because it melts too quickly).Divide the custard filling into 20 grams equally.Divide the mooncake skin into 25 grams.Wrap it and put it into a 50g mooncake mold.Medium mold as shown below, then put it in the refrigerator to set and then spray an appropriate amount of water (here I use a water replenishing device to spray water)

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  8. Preheat the oven to 150° for 8 minutes.Put in the semi-finished product and bake for five minutes.Then lightly brush with egg yolk liquid and continue to bake for another 15 minutes to get the aroma.Take out the finished product and place it as shown below.Wait until the oil comes out before eating