SUGARMAN Egg Custard Mooncake Recipes

Egg Custard Mooncake

low-gluten flour

180g

baking powde

3g

Egg

one

melted butter 

60g

syrup

28g

Milk powder

30g

berry suga

66g

salt

1g

Production method

• Mix 180g of low-gluten flour, 3g of baking powder, 1g of salt and 30g of milk powder evenly, and then sieve.
•  Crack one egg into a bowl, add 66g of fine granulated sugar, and beat it with an electric egg beater until it foamy. The egg will turn white and thick.
• Pour in the sieved powder and 60g of melted yellow oil. Mix 28g of invert syrup evenly, form a dough, and refrigerate for half an hour.
• Divide the filling into 15g each and the dough into 20g each. Take one piece of dough, roll it out, put in the filling and wrap it up. Put it into the mold, press it flat, use the mooncake embossing mold to create patterns, put it in the oven, heat it over low heat at 170 degrees, and bake for 18 to 20 minutes. When it turns golden brown, it's ready to be taken out.
• Let it cool down, put it in a sealed box, and let the oil return for one day. The taste will be better.

Tips:

• Whipping eggs can make the texture more fluffy and enhance the melt-in-your-mouth texture of the pancake crust.
• Butter can be replaced by vegetable oil. Butter is better in shaping and aroma.