Chinese Food
Net red moon cake -- transparent milk yellow heart flow moon cake original formula open
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It seems like a simple mooncake. Every step has its small points to pay attention to. So after each part of the article is made, there are small tips. Write down these points. It is very helpful to make a beautiful moon cake with transparent skin and milk yellow flowing heart. Recommended process (operation can be arranged or different) - 1. Knead and refrigerate the cream filling after cooling for 12 hours and continue to refrigerate. 2. Refrigerate the flow filling for 0.51 hours, then take out and mix and refrigerate it evenly until it is hard (2 hours or more) and then refrigerate it until it is hard (2 hours or more). 3. Refrigerate the pie skin for more than 2 hours. 4. Refrigerate the flow filling for 1 hour. 5. Freeze the split skin and press mould until it is cold Hard (more than 4 hours) 6. Baking
Cooking ingredients
Cooking Steps
Step1:To make cream filling, mix sugar a and egg evenly, add sifted corn starch, milk powder and almond powder, and stir until there is no granul
Step2:Mix the cream and coconut milk. Add sugar B and butter. Stir until the sugar melts. Continue to heat on low heat until the butter melts. The liquid is slightly boilin
Step3:Add the whole egg mixture in step 1. Stir while adding to avoid sticking to the bottom of the pot
Step4:Continue to stir fry until the water is dried. Continue to stir fry from top to bottom until the sand comes out slightly. Add the salted egg yolk that has been baked in advance
Step5:Continue to stir fry until it is in the state of sanding. Small crystals appear one by one. At this time, the filling is relatively loose. When there is external force to press it down, it will be scattered around. It will be off the fire. It will be cooled
Step6:After the cream filling is cooled, knead it with your hands continuously to make each component mix more fully. At the same time, increase the viscosity. After kneading, seal it and refrigerate it.
Step7:To make flow center filling, stir the cream and sugar evenly. Heat on low heat until boiling
Step8:Corn starch is boiled with coconut milk in advance, added into cream, and stirred evenly
Step9:Add egg yolk (it can be milled in advance). Stir evenl
Step10:Add the gilding tablet which has been softened in advance. Stir evenly to half flow state. Leave the fir
Step11:After cooling, put it into the sealed box and freeze for about 0.51
Step12:After freezing for 0.51h, take it out and stir it again for many times. Continue to freeze until it is hard (about 2 hours
Step13:Making crust - mix syrup and peanut oil evenly to form a suspensio
Step14:Use a spoon to scoop up the suspension. Let it drop. Observe the dropping speed. If the speed is uniform, it indicates that the suspension can be used fully. If the speed is different, it indicates that the suspension is not fully mixed. Continue mixing
Step15:Sift the flour. Add it to the suspension twice. Mix it into a ball
Step16:Mix the lotus seed and skin to form a bal
Step17:Refrigerate the crust after mixin
Step18:Package - split the cream stuffing - seal and refrigerate for 2 hours. Split it into the required size. Then seal and refrigerat
Step19:Split the flow heart stuffing - after freezing, take it out and divide it into about 5g pieces. Continue to freeze until hard (about 2 hours
Step20:Milk yellow stuffing - milk yellow stuffing and flow heart stuffing are refrigerated and frozen respectively, and then the packing is started. Then freeze to slightly hard (about 1 hour
Cooking tips:The main points of making cream filling - A. the moisture content of the homemade filling will affect the appearance, humidity and taste of the moon cake. It needs to be explored several times. B. The water content of the filling is too high. It is easy to cause the moon cake surface oil, waist collapse and uneven shape. It can be solved by prolonging the frying time. C. The stuffing is too dry and the water content is too low. It will affect the viscosity of the stuffing. It is not easy to form a ball when packing. It can be improved by kneading with some butter. D. Only almond powder in the formula is optional (there is a mistake in the video). E. When the egg yolk is mixed, it is easy to sink due to the different density between the two. It needs to be stirred constantly to avoid sticking to the pot. F. Salted egg yolk needs to be roasted in advance. If it is not easy to be broken when stirring, it can be milled in advance and added, or sifted. It can improve the fineness of the cream filling. G. The whole process can feel viscosity increase to viscosity decrease. This is due to the gelatinization of starch and evaporation of water
