Custard filling as follows Anjia original butter 13 grams
Anjia Original Cheese Slices 2 tablets Fine sugar 10 grams
Salted egg yolk 19 grams Whole milk powder 13 grams
Pure milk 50 grams High-quality liquor A little
Jinsha Custard Filling as follows Anjia original butter 46 grams
Fine sugar 40g Low gluten flour 20 grams
Whole milk powder 20 grams Custard powder 20 grams
Whole egg liquid35 grams Condensed milk 10 grams
Pure milk 110 grams Salted egg yolk 48 grams
Liquor A little Moon cake skin as follows
Anjia original butter 100 grams Whole egg liquid 30g
Low gluten flour 165 grams Whole milk powder 22 grams
Custard powder 22 grams Powdered sugar 40g
How to make custard mooncakes Illustration of how to make crispy and soft custard mooncakes 1

Step 1

A group photo of ingredients for custard filling: 13 grams of Anjia original butter, 2 slices of Anjia original cheese, 10 grams of fine sugar, 19 grams of salted egg yolk, 13 grams of whole milk powder, 50 grams of pure milk, and a little white wine Illustration of how to make crispy and soft custard mooncakes 2

Step 2

Spray a little white wine on the salted egg yolk, bake in a preheated oven at 160 degrees for 8 minutes; crush and sift into salted egg yolk pasteIllustration of how to make crispy and soft custard mooncakes 3

Step 3

Melt butter and fine sugar over low heat; add milk, whole milk powder, and salted egg yolk paste in sequence, and stir into a flowable paste. Illustration of how to make crispy and soft custard mooncakes 4

Step 4

Put it into a piping bag and squeeze it into a silicone ice box. Each weighs about 5 grams. Place it in the refrigerator to freeze completely before use. Illustration of how to make crispy and soft custard mooncakes 5

Step 5

A group photo of ingredients for Jinsha Custard Filling: 46 grams of Anjia original butter, 40 grams of fine sugar, 20 grams of low-gluten flour, 20 grams of whole milk powder, 20 grams of custard powder, 35 grams of whole egg liquid, 10 grams of condensed milk, pure milk 110g, 48g salted egg yolk puree, a little white wine Illustration of how to make crispy and soft custard mooncakes 6

Step 6

Spray a little white wine on the salted egg yolk, put it in the preheated oven, bake at 160 degrees for 8 minutes, crush and sift into salted egg yolk paste. Illustration of how to make crispy and soft custard mooncakes 7

Step 7

Heat butter and fine sugar over low heat until melted, remove from heat; sift in powder mixture, heat to form a ball, remove from heat; add sifted salted egg yolk puree, stir to form a ballIllustration of how to make crispy and soft custard mooncakes 8

Step 8

Place in a plastic bag, remove air, and refrigerate for at least 4 hours before use Illustration of how to make crispy and soft custard mooncakes 9

Step 9

A group photo of mooncake crust ingredients: 100g Anchor original butter, 30g whole egg liquid, 165g low-gluten flour, 22g whole milk powder, 22g custard powder, 40g powdered sugar Illustration of how to make crispy and soft custard mooncakes 10

Step 10

Soften the butter at room temperature, add all the egg liquid and stir; there is no need to over-stir the butter, just mix it with the egg liquid. Illustration of how to make crispy and soft custard mooncakes 11

Step 11

Sift in the powder mixture; use a spatula to press and mix into a ball, then use your hands to knead it into a ball. Do not over-knead. Illustration of how to make crispy and soft custard mooncakes 12

Step 12

Place in a plastic bag, remove air, and refrigerate for at least 1 hour before use Illustration of how to make crispy and soft custard mooncakes 13

Step 13

After refrigeration, weigh and divide the custard filling and pie crust, and roll them into rounds respectively; crust: custard filling: liquid center = 5:4:1, that is, the tare weight is 25 grams, the custard filling is 20 grams, and the liquid center is 5 grams. Illustration of how to make crispy and soft custard mooncakes 14

Step 14

The filling is easy to melt, so if you are slow, you can use it as you go Illustration of how to make crispy and soft custard mooncakes 15

Step 15

Take a piece of custard filling, press it into a bowl shape, and put the liquid filling on it Illustration of how to make crispy and soft custard mooncakes 16

Step 16

The package is tight; the other 14 are completed in sequence Illustration of how to make crispy and soft custard mooncakes 17

Step 17

Take a piece of pie crust, flatten it, and put the custard filling on it Crispy and soft milkHuangliuxin mooncake recipe illustration 18

Step 18

The package is tight; the other 14 are also completed in sequence Illustration of how to make crispy and soft custard mooncakes 19

Step 19

Sprinkle a little flour into a 50g mooncake mold, roll the cake base with a thin layer of flour, put it into the mold, press it twice on the chopping board to easily release it. Illustration of how to make crispy and soft custard mooncakes 20

Step 20

Place in a crisper and freeze in the refrigerator until completely hardened inside and out before bakingIllustration of how to make crispy and soft custard mooncakes 21

Step 21

Preheat the oven to 220 degrees; there is no need to remove the ice from the mooncake base. Place it directly on the baking sheet with a baking cloth and spray a layer of mist on the surface. Illustration of how to make crispy and soft custard mooncakes 22

Step 22

Put it into the middle layer of the preheated oven, raise the heat to 200-220 degrees, and lower the heat to 180 degrees. Bake for 8-10 minutes. Adjust according to the actual conditions of the oven. Illustration of how to make crispy and soft custard mooncakes 23

Step 23

Add 1 egg yolk to a small spoonful of cold water, mix evenly, dip a wool brush in a little egg yolk water, and lightly brush the surface of the mooncake a few times Illustration of how to make crispy and soft custard mooncakes 24

Step 24

Return to the oven and bake for 3-5 minutes Illustration of how to make crispy and soft custard mooncakes 25

Step 25

The mooncakes will be very soft after being baked. Leave them for 5 minutes before transferring them to a drying rack. Let them cool completely and store them in a sealed container. Illustration of how to make crispy and soft custard mooncakes 26

Step 26

The finished mooncakes can be stored at room temperature for 3 days and refrigerated for 1 week. Before eating, heat them in the microwave for 10 seconds or bake them in the oven at 200 degrees for 33 minutes. The flow effect is great and the mooncakes have great texture and flavor. Cooking tips for custard mooncakes

1. The above formula is for 15 mooncakes, and there will be some loss. If you make a large number of mooncakes, you can convert on this basis, calculate the amount of one, and then multiply by the production quantity; 2. All three materials must be frozen or refrigerated before use;