Chinese Food
Milk yellow flow heart moon cake
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Herm è s in the field of moon cakes is Hong Kong's maxim. Especially this year's hot milk yellow moon cake . It's a box of 45 grams and 8 pieces. It's sold for 338 yuan. It's often out of stock and can't be bought. As a food expert, I have many years of experience in making pastry and baking, so this year I made this heart flowing milk yellow moon cake. You don't have to say. Although the process is tedious, it's delicious. I ate several pieces when I took photos. It's not too much to say that it's the best moon cake I've ever eaten. Look, the effect of cutting. The salted egg yolk aroma flows from the soft, waxy and sweet milk yellow filling. The skin of the crispy cookie taste is totally different from the common Cantonese and Soviet style moon cakes. The taste is not sweet and greasy. When chewing in the mouth, the layers are distinct. It's very impressive
Cooking ingredients
Cooking Steps
Step1:On the first day, I'll make the stuffing. Prepare all kinds of materials.
Step2:Put the salted egg yolk in the middle of the oven. Heat it up and down for 200 degrees. Bake for 10 minutes until the egg yolk is fully cooked.
Step3:Add milk to the yolk while it's hot. Beat into a fine paste.
Step4:Pour together the white chocolate, butter, salt and egg yolk milk. Heat in water until melted.
Step5:Pour into a square mold or a spherical mold. Refrigerate for 4 hours or overnight. Demould after it has hardened completely.
Step6:The next day. Make cream filling. Prepare all kinds of materials.
Step7:Butter softens at room temperature. Add in icing and mix well.
Step8:Add in the egg and mix well. Then pour in the milk. Sift in the Chengfen, Jishi powder and milk powder and mix well.
Step9:Cover the plastic wrap and steam in the steamer for about 20 minutes.
Step10:Let it cool. Mix well and cover with plastic wrap. Refrigerate.
Step11:The next day. Then make the crust. Prepare all kinds of materials. The cream flow heart moon cake crust is actually a cookie crust. But the ratio is different from cookie. The method is the same.
Step12:Salt free butter softens at room temperature. Pour in icing sugar and mix well.
Step13:Pour in the yolk. Beat slightly until the color is lighter, smooth and feathery. This crust only uses yolk and no egg white. This makes the crust more loose.
Step14:Sift the low gluten powder and milk powder and pour them in. Mix them evenly. Knead them into a ball and wrap them with a fresh-keeping film. Refrigerate for 1 hour.
Step15:The next day, continue to pack the fillings - the cream fillings are divided into 25g each. After kneading, poke a hole in the middle. Insert the frozen flow heart fillings. Quickly seal.
Step16:A little round. Seal with plastic wrap. Refrigerate for 30 minutes. It's better to harden it a little. It can't be too hard so as to avoid poor die pressing.
Step17:Divide the crust into 40 grams. First take one out of the bag. Put the rest back into the freezer. The crust is pressed into 1.5 times of the filling in the palm of the hand. Wrap the round filling and close the mouth.
Step18:Put it into 75g moon cake mold. Press it a little bit with your hand. Then put it into the mold. Press out the pattern gently. Put it on the baking tray. Press them all together and refrigerate them overnight. It can only be baked if it is completely hardened. Otherwise, it is easy to crack and burst the filling, which will affect the flow center effect.
Step19:Preheat the oven. Heat up and down to 190 degrees. Put the frozen cream moon cake on the baking tray. No need to defros
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Cooking tips:I have also roughly calculated the cost. These materials can be used to make about 30. 75 grams of each moon cake. Not including packing box, water and electricity cost, labor cost, time cost, etc. the material cost is about more than 100 pieces. Moreover, the production difficulty and operation requirements of this kind of moon cake are much higher than those of ordinary moon cakes, so it's understandable to sell sky high price. There are skills in making delicious dishes.
