Exclusive (original) persimmon Ruyi - Cantonese Jinsha custard moon cake (video method attached)

Making Cantonese persimmon moon cakes is a little more expensive and slightly difficult than ordinary moon cakes, but my soul does not allow me to be ordinary, and finally decided to abuse myself, and the finished product is really very delicate and beautiful. Finally, I wish everyone persimmon good luck and can make satisfactory moon cakes to explode in the Mid-Autumn Festival. If you like it, don't forget to collect and follow it! This recipe can probably make about 25 pieces of 50 grams of moon cakes (plagiarism and handling ❗️❗️❗️ are prohibited), brown sugar moon cakes (five-kernel moon cakes), details of the click below the link www.xiachufang.com/recipe/103951781/ Cantonese big moon cakes, the details of the big moon cakes poke the link below the link www.xiachufang.com/recipe/105938689/ pineapple small pineapple moon cakes www.xiachufang.com/recipe/105805397/

Ingredients

All-purposeflour 210-220 g

Goldencheesepowder 15 g

Invertsyrup 150 g

Peanutoil 50 g

Soapwater 4 g

Jinshacustardfilling 850 g

matchapowder 1 g

Cooking Instructions

Put the syrup, peanut oil, and water together and beat evenly with a whisk to emulsify.
Pour the flour into a syrup basin and mix evenly with a spatula, or directly grasp and pinch the flour without dry powder.
Then take out 40 grams of dough, add 1 gram of matcha powder, grasp and knead evenly, make persimmon leaves, and set aside. Add 15 grams of golden cheese powder to the remaining dough and knead evenly.
The crust is as soft as an earlobe, and it is ready to be filled with plastic wrap to divide the filling.
Divide the filling into 34g portions and knead them round and set aside. (You can use your favorite fillings for fillings, so you can just like them.) ï¼‰
Divide the crust into 15 grams and knead them into rounds. (There is no serration around the periphery of the crust after the crust is flattened) about 1.5 grams of leaves, not too much.
Take 1.5 grams of matcha dough and put it on the top of the mold and press the leaves evenly with your hands, see the video above for details.
Knead the crust into a round ball, flatten it and put the filling on it, push it up with the end of your thumb, and then knead it with both hands. Take a look at the video above.
Put the wrapped mooncake dough into the mold and gently press it twice with your hands, then cover the other mold, pat it up and down twice, remove the lid, pour the mooncake into the palm of your hand, and put it in the baking tray. (See video for details)
When wrapping mooncakes, you can preheat the oven to 200 degrees in advance. I roasted it at 185 degrees because the temperature dropped when I opened the oven door.
Put it in the middle or middle layer of the oven at 180 degrees or 185 degrees and bake it for 10 minutes and let it cool for about 5 minutes, and I use this oven to bake at 185 degrees (it's okay if it's not cold, I'm afraid of the moon cake cracks when I cool it, but it won't crack when it's done)
Cover with foil and bake for about 7 minutes. (Don't copy the time temperature, everyone's oven temperature is different)
After it is cooled out of the oven, when it is not hot, then turn it to the cooling net to cool.
This is the appearance of just baking, looking dry, and it will become oily and beautiful after two days of oil.