Custard filling: Eggs 2
Milk powder 20G flour 25G
Chengfen 25G sugar 45G
Salt 1G Butter 30G
Milk 50ML Light cream 50ML
Mooncake skin: Invert syrup 150G
Milk powder 10G Oil 50G
Jianshui 2G flour 200G
How to make custard mooncakes Illustration of how to make custard mooncakes 1

Step 1

First make the custard filling, put the eggs, milk powder, sugar and salt into a mixing bowl, mix well first, then pour in the milk and stir in the light cream. Illustration of how to make custard mooncakes 2

Step 2

Add sifted flour and cornstarch, mix well. Illustration of how to make custard mooncakes 3

Step 3

Add the butter, heat the water slightly and stir until the butter melts. Illustration of how to make custard mooncakes 4

Step 4

Steam in a steamer over medium-low heat for about 20 minutes. Once the steamer is on steam, take out the custard filling and mix well. Take it out and stir it every 3 minutes or so. When the custard filling becomes thick and does not stick to the wall, turn off the heat. After taking it out, stir continuously until the custard filling is smooth and forms a ball. Every time you stir, you must scrape up the custard filling on the bottom and sides of the basin and stir. When you first start stirring, you will feel that the custard filling will form.There are many lumps, and the custard filling will gradually become smooth with the number of stirring times. Illustration of how to make custard mooncakes 5

Step 5

After the custard filling has cooled slightly, divide into small portions of 24G each, roll into balls and set aside. Illustration of how to make custard mooncakes 6

Step 6

Place the invert syrup, water, oil, and milk powder in a kneading basin and mix evenly. Custard mooncake recipe illustration 7

Step 7

Add sifted flour Illustration of how to make custard mooncakes 8

Step 8

Mix the ingredients and let it rest for 1 hour Illustration of how to make custard mooncakes 9

Step 9

The proofed pie crust is divided into dumplings according to 16G each. Usually the ratio of pie crust to filling is 2:8 or 3:7, or 4:6. I like to make 40G mooncakes according to the ratio of 4:6.Illustration of how to make custard mooncakes 10

Step 10

Take a piece of pie crust and flatten it, then add the custard filling. Illustration of how to make custard mooncakes 11

Step 11

Use the pastry skin to protect the custard filling, place the dough in the tiger's mouth of your left hand, and use the thenar part of your thumb to push the dough. While pushing, turn the dough so that it slowly wraps around the filling and seals. Illustration of how to make custard mooncakes 12

Step 12

After closing the mouth, use the palms of two hands to roll the mooncake into a round shape so that the crust can tightly wrap the filling. Illustration of how to make custard mooncakes 13

Step 13

Sprinkle some dry flour into the mooncake mold, shake it around to make the flour adhere to the mold, and then pour out the excess flour. Dip the mooncake embryo into a little dry powder and put it into the mold. Illustration of how to make custard mooncakes 14

Step 14

Use your palm to press the mold handle, pause for 10 to 15 seconds and then let go. Lift the mold and slowly push the mooncake out. Illustration of how to make custard mooncakes 15

Step 15

Mooncake pressing completed Illustration of how to make custard mooncakes 16

Step 16

Make all the mooncakes in sequence Illustration of how to make custard mooncakes 17

Step 17

Sprinkle water on the surface of the mooncake embryos and set aside for 3 minutes. Preheat the oven for 5 minutes, set the upper heat to 140 degrees and the lower heat to 160 degrees, and bake for 5 minutes to finalize the pattern.Illustration of how to make custard mooncakes 18

Step 18

Take out the mooncakes, dip a brush into a small amount of whole egg liquid, and lightly brush a layer of egg liquid on the surface of the mooncakes. After brushing, do not put it into the oven immediately to continue baking. Leave it for 3-5 minutes. If there are egg liquid bubbles in the mooncake pattern, use a brush to pop them. Illustration of how to make custard mooncakes 19

Step 19

Bake the oven at 130 degrees and 150 degrees for 20 minutes. If you like a darker color, you can increase the temperature by 10 degrees. Illustration of how to make custard mooncakes 20

Step 20

The color is lighter when freshly baked, and will become slightly darker after cooling. Illustration of how to make custard mooncakes 21

Step 21

Freshly baked mooncakes are relatively hard. After cooling, place them in a sealed lunch box and wait for 3-4 days before eating. Illustration of how to make custard mooncakes 22

Step 22

The color of the mooncakes after the oil has returned is much prettier than when they were freshly baked. They no longer have the dry feeling when they were freshly baked and become very moist.Illustration of how to make custard mooncakes 23

Step 23

It looks very appetizing, so hurry up and make your own DIY mooncakes this Mid-Autumn Festival. Custard mooncake cooking tips

Homemade mooncakes do not have preservatives, so do not store them for too long. In summer, it is recommended to refrigerate them in the refrigerator and store them at room temperature in autumn. It is best to eat them within 7 days after the oil returns.