CUSTARD MOONCAKE RECIPES

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CHEESE CUSTARD MOONCAKE RECIPE - SIMPLE CHINESE FOOD



Cheese Custard Mooncake recipe - Simple Chinese Food image

Copycat the Peninsula Hotel Cheese Custard Mooncake, success!
All the best ingredients are used. The taste is amazing, my wife, Parmesan cheese almost stuns me! Apart from the high cost, high calories, and short shelf life, this moon cake has nothing else wrong!
This moon cake is different from the Cantonese moon cake. The pattern will not be obvious after baking, and will be slightly deformed. The creamy yellow moon cake of The Peninsula Hotel is also swollen.
Only then can make 16 50g moon cakes

Provided by yiyi mother

Total Time 1 hours

Yield 4

Number Of Ingredients 12

60 grams corn starch
35 grams White sugar
50 grams milk powder
60 grams Light cream
90g butter
30g condensed milk
60 grams Coconut milk
30g Parmesan cheese
5 grams cheese powder
180 grams Low-gluten flour
35 grams Powdered sugar
1 piece Egg yolk (brushed surface)

Steps:

  • Put the butter in a container and melt it to a liquid state
  • Add 60 grams of corn starch, 35 grams of white sugar, 50 grams of milk powder, 60 grams of whipped cream, 30 grams of condensed milk, 60 grams of coconut milk, and 5 grams of custard powder
  • Coconut oar is like this, not the kind of coconut milk drink that can be drunk directly
  • Stir the above ingredients until smooth and without particles
  • After the steamer water is heated, put the stirred mixture into the steamer and steam for 30 minutes on medium and low heat
  • Every few minutes, I opened the lid and stirred the mixture thoroughly with a spoon. I stirred 4 times in total
  • When steaming the stuffing, rub the Parmesan cheese with cheese to form very fine cheese shreds and set aside
  • After the custard filling is steamed, take it out. At this time, there may be a lot of butter in the container. Don’t worry, stir quickly and turn the custard filling, the oil will be gradually absorbed
  • Add parmesan cheese while it is hot and continue toss until even
  • Stirred custard filling
  • After the finished custard filling is slightly cool, put it in the refrigerator for 30 minutes, take out and divide into 25 grams each and knead into small balls for later use
  • Put 180 grams of low-gluten flour, 35 grams of icing sugar, 18 grams of milk powder, and 4 grams of custard powder into a basin and mix well.
  • Add 18 grams of condensed milk, 35 grams of light cream, 72 grams of softened butter, 30 grams of coconut milk, and 15 grams of parmesan cheese
  • Grab the materials evenly with your hands, and finally knead it into a soft and smooth dough. Do not knead the dough excessively at this step, otherwise it will affect the taste
  • Divide the dough into 25 grams of dough, knead it round for later use, cover the divided dough with plastic wrap to prevent it from drying out
  • Take a mooncake crust
  • Press into a round sheet
  • Take a mooncake filling and place the filling in the center of the crust
  • Use the tiger’s mouth to slowly push the mooncake skin upwards so that the mooncake skin slowly climbs onto the filling
  • Wrap the filling and close it on the top
  • Round the wrapped moon cake
  • Put the moon cake ball into a 50 g moon cake mold
  • Place the moon cake mold upside down on the baking tray, press a few times, and then gently lift the moon cake mold
  • Pressed moon cake
  • Use a brush to apply a thin layer of egg yolk on the surface of the mooncake
  • Preheat the oven to 200 degrees, put the mooncake baking tray in the middle of the oven and bake for 8 minutes, then turn off the lower heat, move the baking tray to the upper level, just turn on the heat to 250 degrees, and bake for 3-4 minutes to color.

LAVA CUSTARD MOONCAKE (MAKES 12 MOONCAKES) | PHILIPS



Lava Custard Mooncake (Makes 12 mooncakes) | Philips image

Learn how to make Lava Custard Mooncake with Philips Kitchen Appliances. Share with your friends and family!

Provided by Philips

Number Of Ingredients 30

Lava Filling Ingredients:
Salted egg yolk 1 pc
Unsalted butter 15 g
Gelatin powder 2g
Custard powder 7g
Icing sugar 25 g
Whipping cream 30 g
Chinese rose with a dash
Water 30g
Salt a pinch
Custard Filling Ingredients:
Salted egg yolks 3 pcs
Cake flour 12g
Unsalted butter 30g
Custard power 12g
Milk power 12g
Egg wash 20g
Coconut milk 65g
Condensed milk 16g
Chinese rose with a dash
Sugar 35g
Salt a pinch
Pastry Ingredients:
Cake flour 180g
Unsalted butter 100g
Custard power 12g
Icing sugar 45g
Egg wash 15g
Coconut milk 10g
Whipping cream 15g

Steps:

  • Method – Lava Filling:
  • 1. Melt the unsalted butter by placing it in a container set in hot water.
  • 2. Mix the custard power, salt and icing sugar. Then stir in the melted unsalted butter and whipping cream.
  • 3. Mix the gelatin powder with water, and melt the gelatin powder by placing it in a container set in hot water. Combine all of the above mixture.
  • 4. Add a dash of Chinese rose wine to the salted egg yolk, put into the Airfryer baking tray bake at 120°C for 10 minutes. Then take out the salted egg yolk and knead into a paste.
  • 5. Mix the salted egg yolk paste with the mixture and cook until all ingredients are melted.
  • 6. Sieve the lava filling.
  • 7. Divide the filling into 12 pieces each weighing 7g. Wrap the pieces separately in cling film and refrigerate for 2 hours until set.
  • 8. Using the cling film, knead each piece of filling into a ball. Refrigerate for at least 1 day.
  • Method – Custard Filling:
  • 1. Add a dash of Chinese rose wine to the salted egg yolk, put into the Airfryer baking tray bake at 120°C for 10 minutes. Then take out the salted egg yolk and knead into a paste.
  • 2. Sieve the cake flour, custard powder and milk powder. Then, add sugar and salt.
  • 3. Mix the egg wash with the above powder mixture. Slowly stir in the coconut milk and condensed milk. Whisk until mixture is smooth and sieve.
  • 4. Place the mixture on a large plate and put the butter on top. Steam over water for 5 minutes until the butter is melted. Stir well with a spoon. Steam for another 5 minutes and stir. Repeat 3 times. Steam the mixture for a total of 20 minutes
  • 5. Add the steamed custard to the mashed salted egg then mix well, knead well by hand and cool down to room temperature then refrigerate until it hardens.
  • 6. Divide the filling into 12 equal portions each weighing about 17g. Put one piece of chilled lava filling into each piece of custard filling and knead into a ball. Refrigerate.
  • Method – Pastry:
  • 1. Put the icing sugar and butter into a big bowl. Whisk well.
  • 2. Stir in the egg wash, whipping cream and coconut milk.
  • 3. Sieve the cake flour and custard powder into the mixture. Knead well. Wrap in cling film and refrigerate for at least 1 hour.
  • Method – Lava Custard Mooncake:
  • 1. Take the pastry dough out of the refrigerator. Divide it into portions weighing 28g each and knead into a ball.
  • 2. Place the dough in a zip lock bag or under cling film. Then, flatten it into a circle with hand or rolling pin. The dough pieces should be thinner along the rim.
  • 3. Wrap one piece of custard filling in the dough.
  • 4. Sprinkle flour on the mooncake and mould. Knead into a cylinder and place it in the mould. Press lightly with hand.
  • 5. Turn the mould upside down. Press 10 times and remove the mooncake.
  • 6. Refrigerate the pressed mooncakes for 1 hour.
  • 7. Preheat the Airfryer at 200°C for 10 minutes. Spray water on the mooncakes before placing them on the baking tray. Bake at 200°C for 5 minutes
  • 8. Remove the baking tray along with the mooncakes. Brush on the egg wash. Let the mooncakes sit in room temperature for 10 minutes.
  • 9. Brush on egg wash again and bake at 200°C for 4 minutes.
  • 10. Remove the baking tray along with the mooncakes. Brush on the syrup. Put back into Airfryer and bake at 200°C for 1 minutes.
  • Tips:
  • Reheat the mooncakes in the Airfryer before consumption for better taste.
  • Moon cake mold can be purchased at the baking shop
  • Syrup can be made by mixing 1 part of granulated sugar with 1 part of hot water.

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CUSTARD MOONCAKE RECIPE - SIMPLE CHINESE FOOD
The custard mooncakes at The Peninsula Hotel in Hong Kong are so popular every year that they are outrageous.
One year when everyone grabbed mooncakes, the police even made the police come forward to maintain order.
It's an exaggeration to buy forty or fifty yuan for a small one.
But it's really delicious, you must try it when you have time.
In addition to the special formula, Peninsula Butter is also the secret to making this mooncake delicious.
But as ordinary people, this kind of Rolls Royce in the mooncake industry is just fine occasionally.
More often, I am still willing to do it myself.
Even if it can't imitate the 100% original flavor of its home, it is good to give it to friends and give it to the family to taste.
I read the recipe for a long time before making this moon cake. Basically, I changed it after a recipe.
Finally, I finally found a master's prescription for me, tried it, and it was not bad.
Quickly release it, and interested students can do it themselves.
Later, when I get the authentic custard mooncake recipe from Hong Kong master, I will share it here.

From simplechinesefood.com
Reviews 4.9
Total Time 30 minutes
Cuisine Chinese
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