Chinese Food
Milk yellow flow heart moon cake
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It's another year's moon cake festival. I made moon cakes early this time. It's very delicious. Because the cream filling and heart filling are fried by myself. There's no antiseptic addition. The moon cakes should be refrigerated and kept in the refrigerator. And the preservation time is short. It's better to eat them up in three or five days. Take it out of the refrigerator when you eat it. It will flow in 30 seconds in the microwave oven. When it comes out of the oven, the flow center effect is the best. If it is put for a long time, the effect will be worse. It will be more complicated to make the flow center moon cake than the ordinary moon cake. Because it needs to fry two kinds of fillings. The steps are more complicated. But when you eat the flow of fragrant moon cake, everything is worth it
Cooking ingredients
Cooking Steps
Step1:Spray a little rum on salted egg yolk. Bake at 180 ° C for about 5 minutes. Cool and set asid
Step2:Make milk yellow filling - add 113g sugar to the egg and stir evenl
Step3:Add the sifted corn starch, milk powder and almond powder and stir until they are granulate
Step4:Stirred stat
Step5:Pour whipped cream and coconut milk into the pot. Add 38g sugar and butter. Turn on the heat. Stir and heat until slightly boiling
Step6:Slowly pour in the egg paste in step 4. Stir while adding on low hea
Step7:Continue to stir fry over low heat until the water is dry and the cream filling is slightly rusty
Step8:Add roasted and crushed salted egg yolk. Continue to stir fr
Step9:Stir fry until the salted egg yolk is completely mixed into the cream filling. The filling is out of sand. The cream filling is loose at this time. Let it cool off the fire
Step10:Knead the cold cream stuffing by hand, mix it well, knead it into a ball, put it into a fresh-keeping bag, and refrigerate it for future use
Step11:Cream stuffing is divided into 30g / piece. Round and put back into refrigerator for refrigeratio
Step12:Making heart filling coconut milk and corn starch, mix wel
Step13:Add cream and sugar and stir well. Heat on low heat until boilin
Step14:Pour in cornstarch from coconut milk in step 12. Stir while adding. Heat over low heat until thic
Step15:Add crushed salted egg yolk and mix wel
Step16:The gelatine is soaked in cold water. Squeeze out the water. Add it into the paste of salted egg yolk. Stir until it is melted. Leave the fire
Step17:The good flow heart stuffing is sifted onc
Step18:In a sealed container. Refrigerate for about 1 hou
Step19:Take it out and stir it thoroughly once. Continue to put it back in the refrigerator and freeze until it is completely hard. It will take more than two hours
Step20:Take out frozen flow filling. Weigh. 7g / piece. 16 pieces in tota
Step21:Seal it and put it back in the fridge to freeze until it is har
Step22:Pack the frozen core filling into the cream filling quickly. The core filling will soften if it is placed at room temperature for a long time, so this step should be as fast as possible
Step23:Making crust syrup and corn oil, mix well with hand eggbeater to blen
Step24:Sift in flour twice. Mix well until there is no dry flou
Step25:Add lotus paste filling. Mix well with scraper. Refrigerat
Step26:Take out the frozen crust and divide it into 15g / piec
Step27:Take a piece of cake and flatten i
Step28:Milk yellow and heart fillin
Step29:Close u
Step30:Put 50g moon cake mold, press out the pattern, put the formed moon cake into the refrigerator for freezin
Step31:
Step32:
Step33:
Cooking tips:. when pressing and forming, if the crust is not easy to take out on the mold, you can sprinkle a small amount of flour in the moon cake mold. It is easy to demould. When baking, you can take a moon cake for a baking experiment. Observe how long the longest baking can burst the stuffing. When baking formally, the baking time is within the limit time of bursting the stuffing. The fried cream stuffing cannot be too much water. Too much water will make the baked moon cake collapse. Try to make it as long as possible Stir fry it dry. If it's too dry to knead into a ball, you can add some butter to help make the ball delicious.
