Ingredients:

Hong Kong Peninsula Creamy Mooncake Step by Step:

1.? Mix all the custard filling ingredients except the butter until grain-free.

2.? Cut the butter into small pieces and add it to the filling. You don't need to stir the butter in advance, it will melt slowly as it heats up.

3.? Pour the filling into the pan and sauté over medium-low heat, stirring constantly as it heats up.

4. When you heat it up to 3/4 of the way through, it doesn't matter if there's oil oozing out, just keep heating and stirring.

5. Until fried into this, the color of golden brown, moisture to dry, non-stick pan, about six minutes like, it is cooked. chengqilai sheng up put aside to cool. Next do the pie crust.

6. Mix all the ingredients for the crust, knead well, and repeat until fine.

7.? Cover the kneaded dough with plastic wrap and let it rest for twenty minutes. Allow the dough ingredients to fully incorporate.

8.? Divide the dough into 25g each and the filling into 30g each.

9.? Take a piece of pie crust, press it flat, slightly thicker in the center, slightly thinner on the side, put a filling dough and wrap it up.

10. When you reach the top, push the top of your hand with the palm of your hand until you have wrapped the entire filling.

11. The wrapped look.

12. Put the wrapped mooncake dough into the mold and press it to your liking.

13. After pressing all of them, put them on a baking sheet and brush them with a thin layer of egg wash. Send into the preheated oven, 200 degrees, 10 minutes is good.

14.? Well done look.

Tips

This recipe refers to the recipe of the flipping sugar to do a little change, did not use condensed milk, while increasing the amount of sugar and cream, probably good 50g of moon cakes about 23. The ratio of skin to filling is 5:6 according to your own mold. The sugar for the crust is powdered sugar, so the crust will be more delicate.