Chinese Food
Cream moon cake
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Every year, the cream moon cake of peninsula hotel in Hong Kong is extremely popular. One year when we robbed moon cakes, the police came out to maintain order. A small one. It's forty or fifty yuan. It's exaggerated. But it's true that it's delicious. You must try it when you are free. In addition to the special formula, peninsula butter is also the secret to make this mooncake delicious. Mooncake crust - 90g salt free butter, 20g sugar powder, 4G cheese powder, 10g egg yolk, 150g low gluten powder, a little vanilla. Milk yellow filling - 20g low gluten powder, 15g Jishi powder, 20g milk powder, 20g corn starch, 80g sugar powder, one and a half whole egg, 50g condensed milk, 50g coconut milk and 25g butter.
Cooking ingredients
Cooking Steps
Step1:Pour the low gluten powder, custard powder, milk powder, starch, sugar powder and condensed milk eggs into the basin. Then slowly add coconut milk and softened butter. Mix into a delicate paste. Steam on the pan for 15 minutes.
Step2:Take out and stir every five minutes to make the cream filling more even and delicate. This is what it looks like after steaming. After that, take out the stuffing. Cover the fresh-keeping bag. Put it in the refrigerator for one hour after room temperature. Let it solidify to a state that is not sticky. Let's start making the moon cake crust. Mix all the ingredients together and make a dough. The best room temperature is about 24 ℃. If the temperature is high, the dough will be soft. At this time, it can be refrigerated for a while and then taken out.
Step3:The frozen cream filling is divided into 12 parts on average. Round. Moon cake dough is also divided into 12 parts on average. Then take a pastry dough, press it into a circle, and wrap it with a cream filling.
Step4:Then wrap it up. The seal is up. I used a 55g moon cake mold. First, sprinkle some flour in the mold to prevent sticking. After that, press the whole dough in. Because the skin is very soft, so be careful in this step. Don't break it. Press the bottom firmly and cover it directly on the oilpaper.
Step5:This is the shape of the pressed moon cake. The grain is OK. Press all the mooncakes in the same way as before. Because the whole operation process is time-consuming. Mooncakes are easy to collapse when the room temperature is high. So before entering the oven, you can freeze them for ten minutes before taking them out.
Step6:Then brush the yolk liquid on the surface of the moon cake. Preheat the oven for 200 degrees. Bake the middle layer over high and low heat for 10 minutes. Take it out and brush the yolk liquid again. Continue to bake for 10 minutes and color it.
Step7:Roasted loo
Cooking tips:The outer skin of the moon cake is crispy. It will expand during baking. The pattern is not so deep. I have looked at the moon cakes of Peninsula Hotel carefully. Their moulds are deeply scored. After baking, they are also a little swollen and deformed. 2. Don't bake this moon cake too long. Otherwise, the surface will crack. My cake is slightly cracked after baking for a long time. As long as it's colored, it can be taken out. 3. It's very crispy when it's just out of the oven. Let's take it after it's put at room temperature. Otherwise, my aunt won't be responsible for it. There are skills in making delicious dishes.
