Chinese Food
Jinsha milk yellow flow heart moon cake
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My little master only loves Cantonese style egg yolk and lotus seed moon cake. I'm lucky to have a chance to have a look at Soviet style fresh meat moon cake. I can't squint at other kinds of moon cakes. So I have no chance to try either taoshanpi or Bingpi. This time while she is not at home. Secretly made milk yellow flow heart moon cake. Tried to say delicious ah. But the little Lord went home to have a look and said, where's my egg yolk and lotus seed? This cream moon cake blends the taste of coconut milk and salted egg yolk very well. This year I'm going to give you this brand moon cake. Haha.
Cooking ingredients
Cooking Steps
Step1:Part of the raw material of Liuxin filling - A (20g of sugar, 60g of cream, 23g of coconut milk) B (Geely Ding tablet) Two point five G) C (corn starch 3 G) d (salted egg yolk 1.5
Step2:Part of the raw materials for the cream filling - A (150g of whole egg liquid, 50g of low-fat milk powder, 50g of corn starch, 20g of almond powder), B (80g of light cream, 75g of coconut milk, 100g of fine sugar), C (30g of butter), D (three salted yolks)
Step3:Part of the raw materials of the crust - 35g of 85% corn syrup, 10g of corn oil, 25g of high gluten flour, 25g of low gluten flour and 120g of white bean sand.
Step4:First, prepare the materials for the filling par
Step5:The gilding tablet is soft with ice water.
Step6:Mix the ingredients a and C in the filling formula to be granulated.
Step7:Spray a little rum on the salted egg yolk and bake it in the oven at 150 ℃ for about 8 minutes, then sift it into sands.
Step8:Pour the salted egg yolk which has been sifted into the mixture of step 6. Heat the mixture over low heat and stir constantly.
Step9:Mix well and bring to a boil. Pour the cooked fillings into the container. When the temperature drops to about 60 ℃, pour in the jililing tablets and mix. Cover with plastic film and freeze for about 40 minutes.
Step10:Mix and mix all the raw materials in formula a for cream filling.
Step11:Heat the B and C parts of the cream filling over medium heat until boiling.
Step12:Slowly pour the boiling material BC into step 10. Keep stirring.
Step13:Then pour the mixed liquid from step 12 back into the pot. Add in the prepared Jinsha from step 7 and mix well. Keep the heat low and stir continuously.
Step14:Fry until the surface is slightly rusty.
Step15:Divide the frozen fillings into 5g portions and rub them into balls.
Step16:Divide the cream filling into 35g parts and rub them into balls.
Step17:Wrap the flow center filling into the cream filling, rub it into a ball, cover with plastic wrap and refrigerate.
Step18:Add syrup and oil to the container. Stir well to make it emulsified.
Step19:Sift in the flour again. Mix well and then cover with film and wake up for more than 30 minutes. Add in white bean paste and knead.
Step20:The wake-up dough is divided into 17 grams. Press flat.
Step21:It's filled with cream.
Step22:Press with mooncake mold.
Step23:Roas
Cooking tips:Corn syrup can be replaced by South Korea shuiyi. Moon cake can keep flowing at normal temperature. If you can't eat it in time, refrigerate it. Eat it after it's warmed back. There are skills in making delicious dishes.
