Let you eat four kinds of milk yellow filling Taoshan moon cake at a time recipe

Let you eat four kinds of milk yellow filling Taoshan moon cake at a time

(106891 views)

ා 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

cream material:8

butter 90g light cream 90g coconut white sugar 30g milk powder 40g corn starch 85g condensed milk 30g coconut 12g American Almond slice 12g blueberry 12g:8

taoshanpi:8

milk, peach skin, 300g cocoa powder, 34g strawberry powder, 4G tea powder, 4G pumpkin powder, 4G purple potato powder, 4G:8

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.