Custard mooncake

2024-06-26 21:16:31  Views 2 Comments 0

Ingredients

All-purpose flour ( 100g )
Inversion syrup ( 70g )
Corn oil ( 25g )
Lishui ( 3g )
Custard filling ( 300g )
Corn flour ( appropriate amount )

How to make custard mooncakes

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    1.Put inverted syrup, corn oil, and sour water in a basin, stir evenly

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    2.Add all-purpose flour

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    3.Mix well into a dough, wrap it in plastic wrap and let it rest for 2 hours

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    4.Dough During the resting period, you can divide the custard filling, roll each 30g into a ball and set aside

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    5.Weighing 20 grams of dough, wrapped with custard filling

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    6. Use the tiger’s mouth to slowly wrap the custard filling Stay and make a round shape

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    7. Roll the corn flour in the bowl and pat off the excess powder

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    8.Put it into a 50-gram mold

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    9.Put it on the baking sheet after completion

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    10.Spray a thin layer of water mist on the mooncake embryo

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    11.Put it into the preheated oven and bake it at 200 degrees and 150 degrees until it is set

  • Milk Illustration of how to make yellow mooncakes 12

    12. Prepare the egg yolk water for brushing the mooncakes.Add 2 teaspoons of water to one egg yolk and mix well

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    13.Use a brush to lightly apply a thin layer of egg yolk water

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    14.Send Return to the oven and bake at 200 degrees for 15 minutes

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    15. After taking out the oven, let it cool and seal at room temperature.Store for 2 days and wait for the oil to return

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    16.Happy Mid-Autumn Festival~

Tips

1.The weight of the recipe is Make 10 50g mooncakes, please adjust the recipe according to your personal needs
2.Don’t use too much water when brushing with egg yolk, just a thin layer
3.The dough must rest for 2 hours before use
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