Chinese Food
Let you eat four kinds of milk yellow filling Taoshan moon cake at a time
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ා small food diary ා the super popular moon cake in recent years. It's surprisingly simple. Moreover, the superelevation lines of the beauty are particularly clear. I made four different fillings with cream filling. I've reduced the sugar, but it's still a little bit sweet. I wrote that I can reduce the sugar properly if I need it. But if I reduce too much, the storage period may be too short. It tastes full of milk flavor. It's very good with a cup of tea. The original recipe is that there is Jishi powder in the recipe of yueman West building. I have removed all of it. The change is a little big. Those who like the original side can go to the original blogger. This quantity can be used to make 1415 50g moon cakes with various fillings. The addition of American almond slices makes the taste richer. It can taste fragrant almond. It's delicious
Cooking ingredients
Cooking Steps
Step1:Light cream 90g coconut milk 90g white sugar 30g milk powder 40g corn starch 85g condensed milk 30g mix evenly for standb
Step2:Add butte
Step3:Steam the mixed cream paste for 30 minutes. Stir 34 times until it is fully cooked
Step4:Roughly divide the cream filling into four part
Step5:Add coconut, almond and blueberry into the three parts and mix wel
Step6:Roughly divide the taoshanpi into 6 parts. One part is original flavor. Add cocoa powder, strawberry powder, Matcha powder, purple potato powder and pumpkin powder to the other five parts and mix them evenly for standby
Step7:Mix all kinds of colors into marble patterns according to your own preferences. You can also make solid colors. Each 20g is for standby
Step8:Divide 30g of cream filling into Taoshan skin and close with tiger mout
Step9:Roll the wrapped mooncakes into an oval shap
Step10:Put the best looking side into the pattern of the moon cake mold and use a little pressure to come ou
Step11:Oven preheat 175 degree
Step12:Bake in the middle for 15 minute
Step13:Don
Step14:Don
Step15:Don
Cooking tips:The moon cake is soft after oil return. But this is not cantonese moon cake. The taste is different. The color of taoshanpi is rich. I need to match the color I like. I basically use the original color of the skin to make the transition and delicious dishes.
