Honey Custard Mooncake
Overview
The reason why this mooncake is called honey custard filling mooncake is because I used honey instead of invert syrup for the mooncake skin. I have syrup at home. I saw some netizens saying that honey can replace invert syrup, so I wanted to give it a try. I used the leftover custard filling from making snow-skin mooncakes. I ate it after baking it, and it was warm. When the moon cakes are crispy and delicious, I think I can just eat them as they are, but I still wait 2 days to see how the oil returns. It really lives up to my expectations. Look at the mooncakes in the finished product picture. The oil returns are very good, and they are soft and delicious. It can be said that the experiment is successful. If there is no inverted syrup, honey can be used instead.
Tags
Ingredients
Steps
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The left is honey and the right is syrup. I used Duanshu honey which is slightly lighter than the syrup.
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Pour in soy sauce and corn oil into the honey and mix well.
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Sift in flour.
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Mix until there are no lumps, then knead into a ball with your hands and let it sit for half an hour.
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Divide the mooncake dough into 25g small balls. The custard filling is also divided into small balls of about 25g.
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Press the ice skin into a flat package and add the filling, slowly tighten it with your hands, and make it into a ball.
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Use a 50g mooncake mold to press out the mooncake embryo.
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After everything is done, bake it in the preheated oven at 190 degrees for 5 minutes. Take it out and brush it with egg yolk and bake at 180 degrees for 15 minutes. After baking, let it cool and seal at room temperature for 2 days to return to the oil.
