Crispy Golden Sand Custard Mooncake
Overview
Tired of eating Cantonese-style mooncakes, I want to change my taste. This mooncake is made of puff pastry. The skin is crispy when I eat it that day. It has a crispy texture after the oil is added. It is delicious. The filling is filled with salted egg yolk. It is crispy on the outside and tender on the inside. It is delicious and not greasy!
Tags
Ingredients
Steps
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Roast the salted egg yolk with white wine and then stir into pieces
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Mix milk, whipping cream, egg liquid and sugar evenly
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Sift in low-gluten flour, cornstarch and milk powder
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Mix well
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Sieve it into a non-stick pan
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Add salted egg yolk and butter
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Turn on low heat and stir-fry
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Fry until dough sticks and a non-stick spatula is used, turn off the heat and let cool
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Add powdered sugar to softened butter
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Beat with an electric mixer until pale
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Add egg liquid and whipped cream gradually
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Beat evenly
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Sift in low-gluten flour and custard powder
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Knead into smooth dough
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Put the crust and fillings into plastic bags and refrigerate for more than 1 hour
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Divide the crust into 16 equal portions
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Divide the filling into 16 equal portions
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Wrap the filling into the crust
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Round
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Spread a little cornstarch on the surface, and dust the mooncake mold with flour to prevent sticking. Print the pattern, place it on a baking sheet, and put it in the refrigerator for half an hour
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Spray water on the surface, put it into the middle rack of the preheated oven and bake at 200 degrees and 170 degrees for 20 minutes
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After the surface is evenly colored, take it out of the oven and cool immediately
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Finished product pictures
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Finished product pictures
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Finished product pictures
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Finished product picture.
