Chinese Food
Milk yellow flow heart moon cake
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Daihuang is very popular among residents in Guangdong. Many traditional cuisines use Daihuang as the main raw material, such as Daihuang bag, Daihuang crispy, etc. The origin of milky yellow moon cake was created in 1986 by master Ye Yonghua of peninsula hotel in Hong Kong. Since then, it has become the golden signboard of peninsula for 30 years. Flow heart milk yellow moon cake is based on the milk yellow moon cake to improve and innovate. It is more sweet and smooth. Milk yellow flowing between teeth has a unique flavor.
Cooking ingredients
Cooking Steps
Step1:[cream filling] - preheat the oven 180 degrees for 10 minutes. Put all the yolks on. Bake in the middle for about 15 minutes.
Step2:Wait until cool. Put in the plastic wrap. Roll it with a rolling pin.
Step3:Mix the egg sugar evenly.
Step4:Low flour, corn starch and milk powder are sifted into the yolk paste and stirred evenly.
Step5:Sift the batter into a non stick pan.
Step6:Add the cream, butter and duck yolk and mix well.
Step7:Turn on the small fire and continue to stir fry until the oil comes out. Let it cool. Wrap with plastic wrap and refrigerate.
Step8:[sagging heart] - soak the gelatin tablet in cold water. The water must be drinkable water, not tap water.
Step9:Repeat step 2.
Step10:Add sugar and cream to the pot. Boil over low heat.
Step11:Corn starch and coconut milk are stirred evenly without granules. Quickly pour into the cream. Stir quickly and evenly. Add the egg yolk powder. Remove the water from the pickled gelatine and add it to the batter. Stir quickly and evenly. Cook until thick. Turn off the heat.
Step12:Put it into the mold. Wrap it with plastic wrap. Freeze for 1.5 hours.
Step13:[mooncake crust] - soften butter at room temperature. Whisk lightly with sugar. Add egg and cream and mix well.
Step14:Low flour. Custard flour is sifted into the paste and kneaded into a smooth dough. Cover with plastic wrap and refrigerate for 1.5 hours.
Step15:Take out the cream stuffing and divide it into 24 parts. 25g each.
Step16:Take out the flow traps. 24 pieces each. 5g each. Quickly pack with cream filling and tighten the sagging heart. Put on the plastic wrap and refrigerate for 1.5 hours.
Step17:Take out 25g of the moon cake skin. Tighten it quickly.
Step18:Put the moon cake into the mold. Set it. Refrigerate for 1.5 hours. Preheat for 10 minutes at 160 ℃ and 165 ℃ on the oven. Brush the moon cake with thin yolk liquid. Put it into the middle layer of the oven. Bake for about 30 minutes. Out of the oven. Is it attractive to cut?. Super delicious.
Cooking tips:There are skills in making delicious dishes.
