Popular Hong Kong Peninsula Custard Mooncake
| Custard filling: | Cornstarch 85g |
| Custard powder 40g | Milk powder 40g |
| White sugar 75g | Light cream 100g |
| Coconut Milk 90g | Butter 110g |
| Crust: | Cake flour 150g |
| Custard powder 20g | Milk powder 20g |
| Powdered sugar 60g | Cornstarch 45g |
| Light cream 55g | Butter 80g |
| Coconut Milk 35g |
Step 1
Mix all the custard filling ingredients except butter until there are no lumps.
Step 2
Cut the butter into small pieces and put it into the filling. There is no need to stir the butter in advance, as it will slowly melt as it heats.
Step 3
Pour the filling into the pot and stir-fry over medium-low heat, stirring constantly while heating.
Step 4
It’s okay if oil oozes out when it’s halfway through heating, just continue to heat and stir.
Step 5
Fry until it is golden in color, dried out and non-stick to the pan, about six minutes, then it is done. Serve the chengqilai and set aside to cool. Next make the crust.
Step 6
Mix all the pie crust ingredients, knead evenly, and knead repeatedly until smooth.
Step 7
Cover the kneaded dough with plastic wrap and let it rest for twenty minutes. Let the dough ingredients fully incorporate.
Step 8
Divide the dough into 25g pieces each and divide the filling into 30g pieces each.
Step 9
Pick up a piece of pie crust, flatten it, make it slightly thicker in the middle and slightly thinner on the sides, put a filling ball on it and wrap it up.
Step 10
When it is almost at the top, push the top of the dough with your hands until the entire filling ball is covered.
Step 11
Well wrapped.
Step 12
Place the wrapped mooncake dough into the mold and press it into the shape you like.
Step 13
After everything is pressed, place it on a baking sheet and brush with a thin layer of egg wash. Put it in the preheated oven at 200 degrees for 10 minutes.
Step 14
Look good. Cooking tips for the popular Hong Kong Peninsula Custard MooncakeThis recipe is based on the fondant recipe with a slight modification. No condensed milk is used, and the amount of sugar and cream is increased. About 23 mooncakes of 50g can be made. The ratio of skin to filling is 5:6, everyone can master it according to their own mold. If you use powdered sugar for the crust, the crust will be more delicate.
