Classic Custard Mooncake
COOKING TEACHING
Basic steps for making classic mooncakes with custard filling:
Prepare the Materials:
Taoshan peel....1 piece is about 28 grams
Filling:Classic custard filling...1 piece
Egg yolk liquid to modify the appearance....1 piece
The basic approach is as follows:
Take out the peach skin and defrost it first
Put it into the blender and mix it evenly with a hook mixer
Take out and split 1 piece, about 28 grams
Roll the peach skin into a round shape
Wrap filling balls, tighten the leather at the base of the thumb and gently roll it into a round shape
Combination production:
Wrap the liquid filling into the ball
Ready to put into the mold, sprinkle some anti-stick powder inside the pancake mold
Then put the core filling ball into the cake mold and press it into shape
Then arrange them neatly on the baking tray and prepare to bake (preheat the oven first)
Oven on fire220℃/get angry 100℃,Bake for 10 minutes and let cool
Mix the egg yolks evenly and sieve them as egg yolk liquid,Brush back and forth on the surface of the mooncake
Bake in the oven (temperature remains constant), please note:If the bottom of the mooncake is already colored
Place another baking tray under the baking tray and bake for 5 to 10 minutes.
Note: The temperature of the oven needs to be adjusted according to the situation.
The best time to enjoy Taoshan mooncakes
After baking, it is cooled and left to return to the oil for 2 to 3 days.
The mooncakes will taste their best at this time.
Notice:The above is just the basic way to make it, you can change and adjust it according to your taste and preference.
If this is your first time trying to make one, you may need to practice a few times to achieve the desired effect.