Custard moon cake

Moon Festival (Mid-Autumn Festival) to eat moon cake is the traditional Chinese customs and culture. Moon cake was originally shaped like a full moon cake, look for the round, then a square or other shape. Moon cake by region, cultural characteristics vary, so that the skin, stuffing diversification.

Custard filling : (about 18)

60 g   Sugar
20 g   Low-gluten flour 
20 g   Custard powder
20 g  Milk
25 g  Condensed milk
30 g yolk or whole egg
100 g Coconut milk
30 g    unsalted butter
15 g Cheese powder
pinch of salt
5  salted egg yolk, Adding an appropriate amount of rice wine and bake 180 C for 10 min.

• Sifted flour and custard powder in a bowl.  Add to the egg mixture and mix well, then added with coconut milk, condensed milk, stirring until no particulate, paste.
• Add the softened butter and mix well.
• Prepare a steamer to the steaming mixture entered. Steam about 15 to 20 minutes, at medium heat, not too big nor too small. Steaming process , every 3 to 5 minutes, use the spoon to stir(mix) once. End of media time, turn off the heat, let cool down filling.
• And then, add chopped salted egg yolk and mix well.
• Custard filling the entire strip, with baking paper roll up, then put crisper sealed and placed in the refrigerator overnight.
• The next day, take out into 16 small parts, each about 20 ~ 23 g, and knead into the ball.  And then back into the refrigerator  .

 

Pastry dough: (about 18, using a small moon cake mold)

65 g icing sugar
130 g Unsalted butter
5 g   salt
30 g  whole eggs
30 g Coconut milk
265 g Low-gluten flour

• Stir butter and sugar (mix well), 2~3 times adding the egg mixture, and mix well.
• Then added 3~4 times of coconut milk, but also to uniformly with stirring.
• Then add the sifted flour, mix well. Then sealed with plastic wrap and placed in the refrigerate for 30 minutes.
• And then divided into 16 smaller parts, each about 30 ~ 33 g.
• Took a crust, wrap with plastic wrap from top to bottom, and then hand pressed into round flat.
• Then pack into the custard filling. Then removed the plastic wrap .
• Pack into round ball shape, brush on thin hand flour (high gluten flour).
• Place into a moon cake mold. Press to print the pattern. Repeat this step until finish all the dough and fillings.
• Cover with plastic wrap, and refrigerate at least 30 minutes. Preheat oven to 250 C.
• Brush a layer of egg yolk and bake the moon cake surface for 5 mins. Remove the moon cake and brush again with egg yolk. Then continued bake for 6 ~8 mins to complete.