How to make Jinsha custard stuffed mooncakes? Preparation and recipe of custard stuffed mooncakes

The first is to neutralize the acid in the invert sugar syrup to prevent the sourness of the moon cake from affecting the taste and texture;

The second is to increase the alkalinity of the moon cake crust, which is conducive to the coloring of the moon cake, the higher the alkalinity, the easier the moon cake crust is to color;

The third is the neutralization reaction between the water and the acid to produce a certain carbon dioxide odor, which promotes the moderate expansion of the moon cake and makes the taste of the moon cake crust more loose and not deformed. The concentration of the water is also very important, the concentration of the water is too low, resulting in a large amount of water, which will reduce the amount of syrup used in the dough, and the moon cake dough will be "gluten", and the product is not easy to return oil, soft, and easy to deform; If the concentration of the water is too high, it will cause the surface of the moon cake to be overcolored, the alkalinity will increase, and the taste and taste will deteriorate.

The recipe of custard filling moon cake is: 100 grams of eggs, 60 grams of caster sugar, 60 grams of milk, 40 grams of whipping cream, 30 grams of butter, 25 grams of all-purpose flour, 25 grams of flour (wheat starch), and 20 grams of milk powder (whole milk powder is more suitable). Here's how to do it step-by-step:

1.Add the eggs to the caster sugar and beat evenly with a manual whisk.

2.After beating well, add 60 grams of cow milk and 40 grams of cream and stir well.

3.Flour, flour and milk powder are mixed and then sieved and stirred well.

4.Add the butter.

5.Bring the water to a boil and stir the mixed paste through the water. The fire can be turned on medium and low heat, the temperature of the egg bowl is a little high at this time, be careful to be burned, you can wrap the egg bowl with a wet cloth, and the scraper should be stirred constantly to avoid large lumps.

6.Stir until formed. Beat the egg bowl away from the pan.

7.Cover with plastic wrap and let cool before use. Stir-fried custard filling is not recommended to be refrigerated or frozen. Otherwise, the taste will be greatly reduced. Make custard stuffed snow skin mooncakes and make them freshly packed, and refrigerate them after wrapping.

8.Matcha-flavored custard mooncakes.

Note:

1.Don't fry the stuffing too much when stir-frying over water, otherwise it will affect the taste. The amount of stuffing made is about 340.

Overfried custard stuffing will produce a lot of oil, this kind of stuffing is not suitable for making snowy moon cakes, glutinous rice balls and custard buns. But it's no problem to make wife cakes and moon cakes.

2.The filling can be made into 15 mooncakes.

Materials. 100g of flour, 75g of invert sugar syrup, 25g of peanut oil, 1 egg, 500g of custard filling, 1g of soap water

Steps. <>

1. Add water and corn oil to the invert sugar syrup and stir well.

2. Add the flour and mix with a spatula to form a smooth dough.

3. Cover the dough with plastic wrap and let it rise for about half an hour.

4. Divide the dough into small balls of about 15g.

5. Divide the custard filling into a small ball of about 35g.

6. Flatten the dough in the palm of your hand, put in the filling, and gently close it with the tiger's mouth.

7. Wrap all the moon cake embryos like this.

8. Dip the cavity of the mold with a layer of flour and put the moon cake embryo into the mold.

9. Choose your favorite flower piece to press out the pattern.

10. Gently spray a layer of water on the mooncakes before entering the oven, and bake at 170 degrees for about 5 minutes to set.

11. Take out and brush with a layer of egg liquid, and continue to bake for about 20 minutes to see the moon cakes color.

The favorite of the snowy mooncakes is the creamy grated coconut, which is also very easy to make because of the ready-made filling. This Xiaoice skin is really delicious and delicious.

Preparation of custard coconut snow skin mooncakes.

Step Rock Burst

Pour in the snow skin mooncake powder with freshly boiled water and stir quickly until there is no dry powder, stir for a while, and the ratio of water to powder is 1:1

Step 1

Dry the stirred ice skin material until your hands are warm, knead it until it is smooth, teach you a trick, spread plastic wrap on a flat surface, and knead it with disposable gloves, it will not stick at all.

Step 1

Add the coconut to the ready-made coconut filling and mix well.

Step 1

Divide the mixture into small balls of about 25 grams each.

Step 1

The kneaded mooncake crust is also divided into small balls of 25 grams each.

Step 1

A fart is reported to a filling, and it is slowly closed.

Step 1

Reunion. Step 1

Sprinkle cooked cake powder on the moon cake mold, knock it out, put in the finished moon cake, and press it to form.

The finished picture of custard coconut ice imitation skin mooncake.

<> cooking tips for custard coconut snow skin mooncakes.

Tips:

The ratio of moon cake crust and filling can be 1:1, or 2:3, etc., and can be adjusted according to the preferences of the Dan Da Yuren.

Method. After the invert sugar syrup + honey + oil of the Cantonese moon cake crust is + half of the sifted low flour, stir evenly and pour in the remaining sifted low-gluten flour, and slowly let the flour be absorbed by pressing it.

The peeled almond strips are first baked in the oven, and the wild rest is baked at 150 degrees for about 8 12 minutes, and then it can be baked and cooled until it is fragrant, and the custard filling is kneaded evenly and divided into 52g each, a total of 20 pieces.

Take out the Cantonese mooncake crust that has been refrigerated overnight, sprinkle some hand powder to avoid getting your hands dirty, and divide it into 28 29g each, for a total of 20g

After wrapping the pie crust into the custard filling, dip it in a little flour, press it into the 80g model, buckle it out on the baking sheet, wait for all the molds to be completed, bake at 130 degrees each for 8 10 minutes until the surface is dry, take it out, brush the egg yolk liquid and bake it for another 15 minutes, then take out the egg yolk liquid and brush it for the second time, and bake it in the oven for about 10 minutes.

Ingredients: 3 egg yolks.

Unsalted butter 50g

Milk 90g

40g of powder

30g sugar

Steps: After the unsalted butter is fully softened, add sugar and beat until it is uniform and smooth (no need to whip, just mix evenly and whiten the color);

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Add the eggs in batches, add one at a time, stir evenly each time until absorbed, and then add the next one;

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Add the milk and stir to combine; Separated, leave it alone;

Add the flour and stir well; And separation, leave it alone;

Put into the steamer, steam for 15-20 minutes after steaming on high heat;

Every 5 minutes in the middle, take it out or directly in the pot, stir well with chopsticks, as long as it is all solidified;

Take it out and let it cool, if there is a coarse mesh sieve, you can sieve it while it is hot, and the taste is better after sifting, but the sieve can also be used;

After cooling, start to knead and knead until it is evenly formed, and you can do it! - This is custard filling.

Jinsha Custard Mooncake is composed of three parts, the first is the custard, the second is custard, and the third is the crust.

Spray the salted duck egg yolk with a little wine, steam it in a pot for about 25 minutes, take it out and crush it with a rolling pin.

Remove 35g of salted egg yolks and set aside.

Heat the whipping cream, add the white chocolate to melt, then pour it into the salted egg yolk and stir well, pour it into a piping bag, squeeze it into a mold for freezing ice cubes, and freeze it in the refrigerator for about 4 hours.

Custard filling] 130 grams of eggs, 40 grams of sugar, 40 grams of light cream, 50 grams of milk, 40 grams of cake flour, 20 grams of corn starch, 20 grams of milk powder, 20 grams of butter, 45 grams of salted egg yolk.

Stir the eggs and white sugar whisk evenly without sugar grains, add whipping cream and milk to continue stirring well, sift and add low-gluten flour, corn starch, milk powder and stir well, add butter to continue stirring, and then add the remaining salted egg yolk and stir well.

Turn on medium-low heat on the induction cooker, pour the custard liquid into the pot and heat, stir while heating to prevent the bottom from sticking, slowly thicken, fry until the spatula is difficult to press, take out the plastic wrap and seal, and refrigerate for at least 1 hour.

85 grams of butter, 45 grams of powdered sugar, 2 egg yolks, 20 grams of whipping cream, 160 grams of cake flour, 13 grams of milk powder

Stir the butter and powdered sugar until you can't see the sugar grains, add the egg yolk in two parts, stir well, add the whipping cream, stir until smooth and smooth, sift and add the cake flour and milk powder, then stir with a spatula to form a dough, then knead into a dough and refrigerate for 30 minutes.

After the flow, custard and crust required for Jinsha Custard Mooncake are ready, we can make Liuxin Mooncake.

How to make it】Step 1.

Take out the custard filling and knead it on a cutting board, knead it into long strips, and divide it into 25 grams.

Step 2. Take out the crust and knead it smoothly, divide it into 20 grams, and knead it round.

Step 3. Remove the runny filling.

Step 4. Put the custard filling in the palm of your hand and press it into a pancake shape, take a piece of flowing filling and put it in the middle, and quickly close it with the tiger's mouth to form a ball.

Take another pie crust and press it into a pancake in the palm of your hand, put the custard filling in the middle, and then close it in a circle while forming a ball.

After everything is done, dip some cornstarch, put the raw embryo into the moon cake mold, press it into the shape of a moon cake, put it in a baking tray and freeze it for another 1 hour to prevent the flowing filling from melting.

When the time is up, take it out and spray some water on the mooncakes, preheat the oven in advance, and heat 200 on top and bottom.

Then put the mooncakes in the oven and bake for 5 minutes, take out and brush the egg yolk liquid for the first time, bake in the oven for 10 minutes, take out and brush the egg yolk liquid for the second time, and bake in the oven for 5 minutes.

Jinsha Liuxin mooncakes are popular in the south of China, especially in Hong Kong, Macao and other places, and its popularity is the same as our love of eating five-kernel mooncakes in the north!

Jinsha Liuxin mooncake has a crispy crust, a creamy sandwich and a salted egg yolk heart, and the rich taste will make people fall in love with it at one bite!

Golden Sands custard mooncakes.

The ingredients for the Jinsha custard flowing heart mooncake.

A: Salted egg yolk sifted 105g corn oil 35g white wine A little salt A little b: Original flowing heart filling Salted egg yolk 40g Sugar 8g Milk powder 6g Whipping cream 20g Milk 20GC:

Original custard filling (20g) Whole egg 112g Sugar 66g Whipping cream 50g Flour 66g Low flour 8g Milk powder 80g Salted egg yolk 90gd: Original crust (25g) Butter 116 g Powdered sugar 40g Egg yolk 85g Flour 22g Low flour 240ge: Baking time Stove 230° (7 minutes) Open hearth 210° (10 minutes).

The steps of the preparation of Jinsha custard flowing heart mooncakes.

Step 1a: Salted egg yolks, 180° for about 15 minutes, then sifted and set aside.

Step 2Pour corn oil into a pot, heat to 150°, and pour in the sifted salted egg yolks.

Step 3: Stir thoroughly.

Step 6: First add the salted egg yolk and sugar, stir well, add the liquid, and finally add the powder.

Step 7: Pour into molds and freeze. Spare.

Step 8c: Original custard filling.

Step 9Add in turn according to the order on the recipe and stir well.

Step 10Pour into the pan, heat and fry the filling.

Step 11: Just stir-fry the water (don't be particularly dry).

Step 12d: Original crust.

Step 13Add powdered sugar to the butter, do not beat the butter, and stir.

Step 14: Add the egg yolk, flour, and sifted cake flour in turn.

Step 15: 25g of dough, 20g of custard

Step 16: Put the flow heart into the custard.

Step 17: Don't have any gaps.

Step 18: Wrap the dough around the custard filling (this speed should be fast) Step 19 Then press the mold, put it in the refrigerator and freeze it for about 2 hours before you can bake.

Step 20 has a brushed egg yolk on the surface, or syrup, or it can be left unbrushed.