Jinsha Custard Mooncake
Ingredients
- Yi Xiaobao Cantonese style mooncake pre-mixed powder 160g
- Inversion syrup 120g
- Peanut oil 40g
- Jinqixiang Salted Egg Yolk 5 pieces
- Milk 65g
- Whip cream 60g
- Milk powder 25g
- Cornstarch 30g
- Powdered sugar 75g
- Butter 40g
- Eggs 3
- Low gluten flour 65g
- Egg yolk 1
- Water 15 grams
Steps
1. Pour invert syrup and peanut oil into a mixing bowl. I use Cantonese mooncake pre-mixed powder, so there is no need to add water.
2. Use a manual egg beater to emulsify peanut oil and syrup. This step is very important.
3. Pour in half of the mooncake pre-mixed powder.
4. Stir evenly, cover with plastic wrap and let stand for 30 minutes.
5. Continue to pour in the remaining pre-mixed powder, knead it into a ball, cover it with plastic wrap and let it rest for more than 2 and a half hours.
6. Steam the salted egg yolk for 15 minutes.
7. Put the steamed salted egg yolk into a fresh-keeping bag.
8. Use a rolling pin to roll it into puree.
9. In order to make the filling more delicate, pass it through a sieve.
10. Break the eggs into the basin, and one of them is a double yolk egg.
11. Pour in powdered sugar.
12. Use a manual egg beater to beat evenly.
13. Add whipping cream and milk.
14. Mix evenly.
15. Sift in the mixed low-gluten flour, corn starch, and milk powder, and mix evenly.
16. Sieve the batter so that the filling will have a more delicate texture. Do it directly in the pot. I use the medical stone pot.
17. Add butter and egg yolk, turn on low heat and stir constantly to avoid burning the pot.
18. Stir-fry until the custard filling forms a ball, with appropriate dryness and moisture, cool and set aside.
19. Divide the filling into small balls of 30 grams each, and divide the dough into small balls of 20 grams each. Press the skin thinly and wrap the filling. The amount of the formula is exactly 16 pieces of 50 grams. Slowly push it up with the tiger's mouth, pinch the mouth tightly, and gently roll the moon cake into a round shape.
20. Slowly push up with the tiger's mouth, pinch and close the mouth, and gently roll it into a round shape.
21. Place the wrapped mooncakes into a 50g mooncake mold, press lightly, and the prototype of the mooncake will be ready.
22. Preheat the oven to 190 degrees in advance and spray water on the mooncakes before putting them in the oven to prevent the skin from drying out.
23. Bake in the oven for 5 minutes to set the shape of the mooncake. Take it out and brush a thin layer of egg yolk water on the mooncake. It must be very thin. Don’t be greedy. After brushing, put it in the oven to bake. 15 minutes, the surface is colored. (Oven temperatures vary from house to house
24. The beautiful mooncakes are out of the oven. Once cool, seal and refrigerate them in the refrigerator. The shelf life is no more than 1 week.
25. The finished product is in a state where the oil has not been returned. You can use the pre-mixed powder to return the oil in a day and you can enjoy it.
