Chinese Food
Milk flavored coconut moon cake ~ rich coconut flavor. Super attractive
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My favorite milk flavored coconut moon cake. Irresistible temptation. The skin is thin and soft. The super tempting coconut vine and plum stuffing is wrapped with thin pie skin. It's baked to golden yellow. It's soft and sweet in the mouth. It's rich in coconut fragrance. It's sweet but not greasy. It makes you have a long aftertaste. It's a good choice to eat by yourself or give it to others
Cooking ingredients
Cooking Steps
Step1:Dice cranberries. Soak in rum for more than 1 hour. (the cranberry is more full of rum
Step2:Mix corn starch and water evenly. Mix into starch wate
Step3:Mix butter, sugar, milk powder and milk. Heat in a small heat until slightly boiling. Turn off the heat
Step4:Stir in starch water (residual heat can make the liquid viscous
Step5:Add coconut and prune and stir them evenly (prune can be changed into honey beans, raisins, etc. or not). Put them in the refrigerator and refrigerate for half an hour. Take out the dough into a ball of 30g. Continue to refrigerate.
Step6:Pour syrup and water into the basin and mix wel
Step7:Then add peanut oil and stir evenl
Step8:Stir until the emulsion syrup turns white and pour in flou
Step9:Knead until even. Put the plastic wrap in the refrigerator for 2 hour
Step10:Take out the back dough and divide it into 20g pieces. Divide the stuffing into 30g pieces
Step11:Spread the flour on your hands. Spread out the crust a little. Pack the stuffing into the crust. Tighten it slowly. Rub it round
Step12:Put some powder into the moon cake mold. Rotate the mold evenly by hand, and then pat off the remaining powder. Put the moon cake into the mold. Hold the moon cake bucket with one hand and press down slightly with the other hand. Press out the clear pattern.
Step13:Put it in the oven and heat it up and down for 200 ℃ for 5 minutes. At this time, crack the egg. Take the yolk. Add a little protein. Break the egg. Take out the moon cake. Then sweep the egg yolk liquid thinly. (the moon cake is placed in front of the oven. Spray a layer of water evenly on the surface with a spray bottle or brush it with a brush. This will prevent the moon cake from cracking.
Step14:Put it in the oven for another 180 degrees and 15 minutes. After the moon cake is cool, it should be sealed and stored in the refrigerator for 2 days, and then take out the oil. The skin will become soft after the oil is returned
Step15:Finished product drawing
Step16:Finished product drawing
Step17:Finished product drawing
Step18:Finished product drawing
Cooking tips:Self made syrup - 200g sugar, 100g water, 24g lemon juice or white vinegar step 1. Put water and sugar in the pot together. Boil over medium and low heat. 2. Add white vinegar or lemon juice after boiling. 3. Add vinegar and turn on a small fire without stirring. When the sugar juice starts to bubble and splashes on the wall of the pot, dip a silica gel brush into the water and brush the wall of the pot. Otherwise, the sugar beads stuck on the wall of the pot will solidify. The prepared syrup will have small particles. 4. Boil for 30 minutes after boiling. The syrup is slightly amber. It is thinner than honey. It will thicken a lot after cooling. It can also be measured at a temperature of 108112 ℃. When it's cool, pour it into a clean and waterless glass bottle, cover it and store it at room temperature. There are skills in making delicious dishes.
