Custard Mooncake

Name: Custard Mooncake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 165g All-purpose flour; 110 g Inverted syrup; 50 g Corn oil; 3 g lye water; 2 piece Egg; 85 g Light cream; 25 g white sugar; 20 g Milk powder; 10 g Cornstarch; a few drops Lemon juice; 1 g Salt; to taste Dried cranberries

Easy and satisfying, Custard Mooncake uses all-purpose flour, inverted syrup and corn oil and is baked until golden and tender. A great choice for family gatherings or a weekend treat.

45 minNewMedium Baking Roast Sweet & Fragrant

Instructions

1
Prepare the ingredients for the dough part.
2
Add the corn oil, lye water, and invert sugar to the bowl.
3
Mix thoroughly until fully blended.
4
Add the flour.
5
After being pressed into a dough, let it rest and rise for one hour.
6
Prepare the ingredients for the custard filling.
7
Add eggs, cream, cornstarch, milk powder, and white sugar into the bowl.
8
After mixing evenly, sieve it into a non-stick pan, and stir continuously over low heat.
9
After finally forming the dough, it should reach a state where it doesn't stick to the spatula.
10
Add dried cranberries and mix evenly.
11
Custard filling 30g, mooncake skin 20g.
12
Spread out the pastry and put the custard filling on it.
13
Then use the base of your thumb to push upwards, wrapping all of the custard filling inside.
14
Place the wrapped mooncakes into the mold.
15
Place the pressed mooncake dough onto the baking tray.
16
Preheat the oven to 10°.
17
First, put the mooncakes in and bake for eight minutes.
18
Then take it out and brush it with egg wash.
19
Put it back and continue baking at 180°C for 15 minutes.
20
Seal and store after cooling from the oven.
21
You can go back to oil the next day.