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Crispy Custard Mooncakes
(Portion: about 22 pcs)

Custard Filling Butter 56g
Flour 60g
Custard Powder 28g
Corn Flour 56g
Sugar 56g
Eggs 3pcs
Condensed Milk 50g
Water 225g
Salted Egg Yolk 6-8pcs

Crust Dough
Butter 75g
Flour 110g
Custard Powder 12g
Milk Powder 18g
Icing Sugar 36g
Eggs 20g
Vanilla Extract A dash

Top & Bottom Heating
Preparation Method:

Custard Filling
1) Use the kitchen machine to blend the melted butter, corn flour, flour, custard power and sugar.
2) Add in the eggs little by little, add in condensed milk and water.
3) Steam for 20-30 minutes, roll until smooth and place in refrigerator.
4) Add into salted egg yolk that preheated with 170°C before use.

Crust Dough
5) Use kitchen machine to blend butter and sugar. Blend in eggs and vanilla extract.
6) Add in flour, milk powder and custard powder and mix well. Place in refrigerator.

Custard Mooncake
7) Wrap the custard fillings with the mooncake dough and shape them.
8) Preheat oven at 200°C, brush on egg yolk mixture and bake for 15 minutes.

Use the Absolute stirring whisk of MaxxMUM series kitnchen machine to smooth the cooled custard fillings for 3-5 minutes before use.
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